Chocolates Produced with Unroasted and Roasted Cocoa Beans: A Comparative Study of the Preservation of Bioactive Compounds
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Le résumé fourni par la source
The aim of the present study was to evaluate the effect of roasting and cocoa mass content on the composition of chocolates. Chocolate formulations were developed (40, 50, 60 and 70% cocoa solids) using unroasted and roasted cocoa beans, and analyses were performed: physicochemical, chemical composition, antioxidant capacity, procyanidin content, total phenolic compounds, quantification of theobromine, caffeine, catechin and epicatechin by high performance liquid chromatography (HPLC) and spectroscopic profile by mid-infrared spectroscopy (MIR). The results revealed that higher values of total phenolics, epicatechin and procyanidins, were obtained in chocolates produced with unroasted cocoa beans, with a significant difference in relation to those with roasted cocoa beans. It was observed that increasing the percentage of cocoa in the formulations caused an increase in the content of bioactive compounds. The use of MIR in the differentiation of chocolate samples produced with roasted and unroasted cocoa beans obtained a positive result. This technique associated with principal component analysis (PCA) enabled the separation of chocolates according to the type of cocoa bean (roasted and unroasted) used in production, confirming its importance for a quick evaluation of the parameters.
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Le contrôle bibliographique ouvert
DOI retrouvé dans Crossref DOI retrouvé ; titre concordant.
- Titre Crossref
- Chocolates Produced with Unroasted and Roasted Cocoa Beans: A Comparative Study of the Preservation of Bioactive Compounds
- Date Crossref
- 01/01/2024
- Éditeur
- Sociedade Brasileira de Quimica (SBQ)
- Type
- journal-article
Ce recoupement confirme des métadonnées liées au DOI. Il ne confirme ni la méthode ni les conclusions de l’étude, et il ne compte pas comme une seconde source scientifique indépendante.
Où se fait cette recherche
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Southwest Bahia State University pays non établi dans la noticeUniversité ou école supérieure
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Instituto de Tecnologia de Alimentos pays non établi dans la noticeUniversité ou école supérieure
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Universidade Federal de Lavras Programa de Pós-Graduação em Ciência dos Alimentos pays non établi dans la noticeUniversité ou école supérieure
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Universidade Estadual do Sudoeste da Bahia (UESB) Programa de Pós-Graduação em Engenharia e Ciência de Alimentos (PPGECAL) pays non établi dans la noticeUniversité ou école supérieure
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de - de Alimentos pays non établi dans la noticeInstitution
Southwest Bahia State University, Instituto de Tecnologia de Alimentos et Programa de Pós-Graduação em Ciência dos Alimentos — Universidade Federal de Lavras, avec 2 autres affiliations.
Une affiliation ne permet pas de déduire la nationalité d’un auteur.