Microstructural and rheological behavior of buffalo milk chocolates

Silva, Grazielly de Jesus; Gonçalves, Ben‐Hur Ramos Ferreira; Conceição, Daniele Gomes; Jesus, Josane Cardim de; Vidigal, Márcia Cristina Teixeira Ribeiro; Simiqueli, Andréa Alves; Bonomo, Renata Cristina Ferreira; Ferrão, Sibelli Passini Barbosa

doi:10.1007/s13197-021-05042-3

Cited by 3 publications

(1 citation statement)

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“…), because it generates an effect of diluting the intensity of the chocolate's color. A decrease in the cocoa liquor percentage in the chocolate provokes a decrease of the dark brown color, and thus, the value of the a* chroma increases (De Jesus Silva et al 2019).…”

Section: Color Of the Chocolatesmentioning

confidence: 99%

Effect of particle size on sensory and bioactive properties of chocolates with Physalis peruviana L and Vaccinium spp

Ordoñez Gomez,

Calderon Pino,

Reátegui Diaz

2023

Rev. Fac. Nac. Agron. Medellín

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Chocolates are considered functional foods and are consumed worldwide. The objective was to evaluate the effect of particle size and the inclusion of Physalis peruviana L (Goldenberry) and Vaccinium spp (Andean blueberry) on sensory attributes, color, total phenols, and anthocyanins in dark and milk chocolate. The attributes of gloss, surface, breakage, melting, grittiness, odor, fruit scents, aftertaste, sweetness, mouthfeel, bitterness, and astringency were evaluated for sensory evaluation. To measure color, the CIELAB system was used. Phenols were evaluated using spectrophotometry and anthocyanins using the pH differential method. According to principal components analysis (PCA), dark chocolates with the inclusion of goldenberries had the best sensory scores (Øp =10-20 µm); the results for the correlations were 0.97 for surface and melting, 0.98 for surface and aftertaste, 1.0 for aftertaste and astringency, and -0.92 melting and odor. Milk chocolate with the inclusion of goldenberries (Øp =10- 20 µm) was superior in attributes such as fruit scents, sweetness, grittiness, gloss, odor, aftertaste, and mouthfeel. At the same time, there was a correlation between melting and aftertaste of -0.92 and between melting and mouthfeel of -0.94, odor with fruit scents and sweetness were 0.96 and 0.98, and fruit scents with aftertaste and sweetness were 0.94 and 0.99. Dark and milk chocolates with the inclusion of goldenberries (Øp =10-15 µm) were slightly superior in the phenol content, while chocolates with the inclusion of Andean blueberries (Øp =10-20 µm) had greater anthocyanin contents.

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Section: Color Of the Chocolatesmentioning

confidence: 99%