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Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours
Due to the growing demand for healthy food products, the industry is seeking to incorporate inputs with high nutritional potential to traditional products. The objective of this research was to evaluate the effect of incorporating Lepidium meyenii, Chenopodium pallidicaule, Amaranthus caudatus, Sesa...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Frontiers Media S.A.
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9531265/ https://www.ncbi.nlm.nih.gov/pubmed/36204381 http://dx.doi.org/10.3389/fnut.2022.990887 |
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author | Quispe-Sanchez, Luz Mestanza, Marilu Goñas, Malluri Gill, Elizabeth Renee Ambler Oliva-Cruz, Manuel Chavez, Segundo G. |
author_facet | Quispe-Sanchez, Luz Mestanza, Marilu Goñas, Malluri Gill, Elizabeth Renee Ambler Oliva-Cruz, Manuel Chavez, Segundo G. |
author_sort | Quispe-Sanchez, Luz |
collection | PubMed |
description | Due to the growing demand for healthy food products, the industry is seeking to incorporate inputs with high nutritional potential to traditional products. The objective of this research was to evaluate the effect of incorporating Lepidium meyenii, Chenopodium pallidicaule, Amaranthus caudatus, Sesamum indicum and Salvia hispanica flours on the physical, chemical, rheological, textural and thermal characteristics, and the degree of sensory acceptance of dark chocolate bars (65% cocoa). To this end, chocolate bars were made with the incorporation of five flours in four doses (1, 2, 3 and 4%), obtaining 20 different formulations compared with a control treatment (without flour addition). It was found that as flour incorporation levels increased, viscosity, antioxidants and particle size of the chocolates increased, but hardness and pH decreased. The addition of the flours also affected the acceptability and microstructure of the chocolate bars. The incorporation of up to 4% of the flours studied improved the degree of acceptance of the chocolates. Consequently, the incorporation of grain flours with high nutritional value can enhance the characteristics of dark chocolates, becoming a technological alternative for the chocolate industry. |
format | Online Article Text |
id | pubmed-9531265 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-95312652022-10-05 Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours Quispe-Sanchez, Luz Mestanza, Marilu Goñas, Malluri Gill, Elizabeth Renee Ambler Oliva-Cruz, Manuel Chavez, Segundo G. Front Nutr Nutrition Due to the growing demand for healthy food products, the industry is seeking to incorporate inputs with high nutritional potential to traditional products. The objective of this research was to evaluate the effect of incorporating Lepidium meyenii, Chenopodium pallidicaule, Amaranthus caudatus, Sesamum indicum and Salvia hispanica flours on the physical, chemical, rheological, textural and thermal characteristics, and the degree of sensory acceptance of dark chocolate bars (65% cocoa). To this end, chocolate bars were made with the incorporation of five flours in four doses (1, 2, 3 and 4%), obtaining 20 different formulations compared with a control treatment (without flour addition). It was found that as flour incorporation levels increased, viscosity, antioxidants and particle size of the chocolates increased, but hardness and pH decreased. The addition of the flours also affected the acceptability and microstructure of the chocolate bars. The incorporation of up to 4% of the flours studied improved the degree of acceptance of the chocolates. Consequently, the incorporation of grain flours with high nutritional value can enhance the characteristics of dark chocolates, becoming a technological alternative for the chocolate industry. Frontiers Media S.A. 2022-09-20 /pmc/articles/PMC9531265/ /pubmed/36204381 http://dx.doi.org/10.3389/fnut.2022.990887 Text en Copyright © 2022 Quispe-Sanchez, Mestanza, Goñas, Gill, Oliva-Cruz and Chavez. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Nutrition Quispe-Sanchez, Luz Mestanza, Marilu Goñas, Malluri Gill, Elizabeth Renee Ambler Oliva-Cruz, Manuel Chavez, Segundo G. Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours |
title | Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours |
title_full | Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours |
title_fullStr | Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours |
title_full_unstemmed | Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours |
title_short | Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours |
title_sort | physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours |
topic | Nutrition |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9531265/ https://www.ncbi.nlm.nih.gov/pubmed/36204381 http://dx.doi.org/10.3389/fnut.2022.990887 |
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