Physical and Chemical Properties of 70% Cocoa Dark Chocolate Mixed with Freeze-Dried Arazá (Eugenia stipitata) Pulp

Abstract

This work aimed to determine the chemical and physical properties of 70% dark cocoa chocolate, including freeze-dried Arazá (Eugenia stipitata) pulp (FDAP). We studied chocolates incorporating three FDAP concentrations (1.0, 1.5, and 2.0%). No statistical differences were found in total polyphenol content, antioxidant capacity, and total catechin and epicatechin content. The dark chocolates' moisture and texture were unaffected by the FDAP. The Casson yield stress increased to 19.67±1.35 Pa, while the Casson plastic viscosity reduced to 1.68±0.03 Pa･s, Also, the particle size increased. The dark chocolates' flow behavior corresponded to a non-Newtonian fluid. Finally, the dark chocolate's properties were unaffected by a 2% FDAP concentration.

Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization

“…The TPC was determined by the Folin-Ciocalteu method, using a UV-Vis spectrophotometer (SECOMAM, Uv Line 9400, Alès, France) at an absorbance of 750 nm [30], the content was expressed as mg gallic acid (GAE) per gram of sample (a gallic acid calibration curve was used, y = 0.2213x − 0.1924, R 2 = 0.9933).…”

“…The mixture was pipetted; then, the extract (90 µL) and distilled water (260 µL) were added; next, the sample was taken to a water bath (Indumelab, BM-10, Lima, Peru) at 30 Separation and quantification was performed by ultra-high-performance liquid chromatography (UHPLC, Agilent Technologies, 1290 Infinity II, Waldbronn, Germany) with another multisample (G7167B), flexible pump (G7104A), column oven (G7116B) and diode array detector (G7117B). The method described by Balcázar-Zumaeta et al [30] was used, for which the extracts (10 µL) were filtered (0.45 µm) using a syringe (Millex, Merck, Darmstadt, Germany). Separation was performed with a C18 column (100 mm × 4.6 mm O.D.S.-2, 3 µm).…”

The effect addition of palm oil and coconut oil on the proximate value of pendawa chocolate, North Sumatra

“…Palm and coconut oil are not much different, so the water content value in cocoa bars is almost the same [15]. The decrease in water content in chocolate bar products is caused by the drying of cocoa beans, winnowing, heating, conching, and tempering processes [16]. Overall, all formulas that produce low water content are similar.…”