The effect of refining time to the antioxidant capacity, phenolic content, sensory and physical properties of dark chocolate couverture

Nurhayati, Rifa; Herawati, Ervika Rahayu Novita; Oktaviani, B; Rachmawati, Intan

doi:10.1088/1755-1315/251/1/012047

Cited by 4 publications

(4 citation statements)

References 5 publications

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“…To this effect, De Pelsmaeker et al ( 2019) indicated that the melting depends on the textural properties (cohesion, consistency, hardness, and surface). The melting vs. the odor had a correlation of -0.92; this behavior was similar to that reported by Muhammad et al (2018), the chocolate with cinnamon particles significantly affected the melting profile.…”

Section: Sensory Evaluation For the Dark Chocolatesupporting

confidence: 85%

“…All the chocolates were classified as "acceptable" with respect to the grittiness. The greatest score for the odor was for the chocolates with goldenberries; very fine particles allow for the volatile components to provide a strong impression of the chocolate odor (Nurhayati et al 2019). The fruit scents attributed in the chocolates with goldenberries were superior to those with Andean blueberries due to the fact that the goldenberry has a bittersweet flavor with a pleasant aroma.…”

Section: Sensory Evaluation For the Milk Chocolatementioning

confidence: 99%

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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: Sensory Evaluation For the Dark Chocolatesupporting

confidence: 85%

Section: Sensory Evaluation For the Milk Chocolatementioning

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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“…Cohesiveness adalah kemampuan suatu produk untuk melawan deformasi yang kedua relative dibandingkan deformasi yang pertama. Sedangkan gumminess (kekenyalan) adalah daya tahan produk untuk pecah karena daya tekan 19 . Penambahan bubuk kayu manis dan jahe yang bersifat higroskopis meningkatkan nilai gumminess, cohesivenessdan hardness bite 1 produk coklat.…”

Section: Hasil Dan Pembahasan Karakteristik Fisikunclassified

AKTIVITAS ANTIOKSIDAN DAN TOTAL FENOL COKLAT YANG DIPERKAYA DENGAN KAYU MANIS (Cinnamomum verum) DAN JAHE (Zingiber officinale)

Nurhayati¹,

Agustin²,

Herawati³

2021

J. Penelit Pascapanen Pertan

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Coklat adalah produk yang diformulasi dari massa kakao, dicampur dengan atau tanpa penambahan gula, susu, atau bahan makanan lain yang diizinkan. Kakao kaya akan polifenol, terutama katekin dan procyanidin. Kakao juga mengandung berbagai mineral seperti magnesium dan zat besi. Berbagai manfaat kakao membuat coklat tidak hanya menjadi makanan pilihan tetapi juga memiliki nilai fungsional bagi mereka yang mengkonsumsinya. Salah satu diversifikasi coklat olahan adalah fortifikasi dengan jahe atau bubuk kayu manis. Penelitian ini bertujuan untuk mengetahui karakteristik fisik, kimia, dan mikrobiologis coklat yang difortifikasi dengan jahe dan kayu manis. Analisis fisik yang dilakukan adalah uji tekstur dan warna, analisis kimia dengan uji proksimat (kadar air, kadar abu, kadar lemak, kadar protein dan kadar karbohidrat by different), uji kadar fenol total dan uji antioksidan (DPPH) sedangkan analisis mikrobiologis dilakukan dengan total plate count. Hasilnya menyebutkan bahwa penambahan jahe dan kayu manis meningkatkan nilai kekerasan, cohesiveness dan gumminess dalam coklat. Kadar fenol meningkat dari 4,83 mg GAE/mg di coklat original menjadi 6,77 mg GAE/mg di coklat kayu manis dan 6,83 mg GAE/mg di coklat jahe. Antioxidant Activity And Total Phenolic Content of Chocolate Enriched With Cinnamomum verum And Zingiber officinaleChocolate is a product that is produced from the cocoa mass, mixed with or without the addition of sugar, milk or other food ingredients that are permitted. Cocoa is rich in polyphenols, especially catechins and procyanidins. Cocoa also contains various minerals such as magnesium and iron. The various benefits of cocoa make chocolate not only a preferred food but also has functional value for those who consume it. One diversification of processed chocolate bars is fortification with ginger or cinnamon powder. This study aims to determine the physical, chemical and microbiological characteristics of chocolate bars added with ginger and cinnamon. Physical analysis performed was texture and color test, chemical analysis with proximate test (water content, ash content, fat content, protein content and carbohydrate content by difference), total phenol content test and antioxidant test (DPPH) while microbiological analysis was carried out with total plate count. The results mentioned that the addition of ginger and cinnamon increased the value of hardness, cohesiveness and gumminess parameter in chocolate. However, phenol levels increased from 4.83 mg GAE/mg in original chocolate to 6.77 mg GAE/mg in cinnamon chocolate and 6.83 mg GAE/mg in ginger chocolate.

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“…In the period before the harvest (pre-harvest) total phenolic content influenced by the interaction of genetic factors (genotype/varieties/clone) with environmental factors biophysics oragronomist (aquaculture). Later in the period of post-harvest, the components of the post-harvest interact each other with processing factors (the process of fruit storage, fermentation, drying, and roasting) to influence polyphenol content [28].…”

Section: Identification Total Phenolic and Flavonoidmentioning

confidence: 99%

Evaluation of Physicochemical Properties and Sensory Products of Cocoa Liquor and Dark Chocolate High Polyphenols and Flavanoids

Ua¹

2020

IJST

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Objectives: This research aims to determine the comparison of cocoa beans without fermentation and cocoa beans fermented dark chocolate products that meet the criteria as a health food based on the content of polyphenols and flavonoids with the aroma and taste that is liked by consumers. Methods/statistical analysis: The parameters tested on dark chocolate and cocoa liquor product are melting properties were determined using DSC (Differential scanning calorimeter), texture (TA-XT Plus Texture Analyzer), Colour lightness was measured using Hunter method (Chromameter), and total levels of polyphenols and flavonoids. In addition, the sensory analysis of aroma and taste using difference from control test methods. Statistical analyses were carried out with Design Expert Stat-Ease Version 11 for response surface methodology (DOE). Panelist data were subjected to analysis of variance (ANOVA) followed by Duncan's Multiple Range, with a significance level of 0.05. Findings: The results of this study showed that the content of polyphenols and flavonoids on cocoa liquor and the highest dark chocolate respectively amounted to 195.472 mg/g samples and 79.622 mg/g samples while the levels of flavonoid respectively amounted to 206.15 mg/g samples and 113.15 mg/g samples. Best quality produced from cocoa liquor and dark chocolate (100% cocoa beans without fermentation) is the viscosity of 10.49 ± 1.539 poise and 42.166 ± 14.936 poise, texture 5280 g Force/sec, color lightness 22.03 and 27.42, melting point 32.17 °C. Based on the organoleptic test, dark chocolate products with a comparison of cocoa beans without fermentation and cocoa beans fermentation 25%: 75% have a better aroma and taste and more liked by consumers compared to other products. Applications: Mixing cocoa beans fermentation and without fermentation in the making of dark chocolate can increase the aroma and taste of dark chocolate, so it not only has Article Type: Article Article Citation: Nur Fitriani UA, Muhammad Yusuf, Pirman. Evaluation of physicochemical properties and sensory products of cocoa liquor and dark chocolate high polyphenols and flavanoids.

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The effect of refining time to the antioxidant capacity, phenolic content, sensory and physical properties of dark chocolate couverture

Cited by 4 publications

References 5 publications

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

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

AKTIVITAS ANTIOKSIDAN DAN TOTAL FENOL COKLAT YANG DIPERKAYA DENGAN KAYU MANIS (Cinnamomum verum) DAN JAHE (Zingiber officinale)

Evaluation of Physicochemical Properties and Sensory Products of Cocoa Liquor and Dark Chocolate High Polyphenols and Flavanoids

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