| Title: | The effect on bioactive components and characteristics of chocolate by functionalization with raw cocoa beans |
| Author(s): | Zyzelewicz D; Budryn G; Oracz J; Antolak H; Kregiel D; Kaczmarska M; |
| Address: | "Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland. Electronic address: dorota.zyzelewicz@p.lodz.pl. Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland. Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 171/173 Wolczanska St., 90-924 Lodz, Poland" |
| DOI: | 10.1016/j.foodres.2018.07.017 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "Chocolate manufacturers often develop their own original blends of cocoa beans, which, after processing, will give an unique sensory properties to their chocolates. In recent years, there has been a trend in the production of an increasing amount of low-processed or unprocessed food. Therefore, we carried out the research in which we obtained and analyzed chocolates with different blends of cocoa liquors prepared from roasted and unroasted cocoa beans of Criollo and Forastero varieties.Studies have shown that viscosity and yield value increased and hardness of chocolates lowered with the increase content of cocoa liquor from unroasted beans. Chocolates with cocoa liquor from roasted beans were characterized by the largest ability to scavenge DPPH radicals. Antioxidant activity determined by the ORAC-FL method increased with increasing polyphenol content in the chocolates. Type of the cocoa liquor used induced minor changes in the polyphenol and fatty acid composition. Asparagine was determined at the highest concentration, followed by alanine, glutamine, and serine. The concentration of acetic acid was the higher the higher the content of unroasted beans. The increased content of cocoa liquor from unroasted beans caused the color of the chocolate to brighten, more red and yellow. All tested chocolates were characterized by good organoleptic properties and microbial stability" |
| Keywords: | Amino Acids/analysis Antioxidants/*analysis Biphenyl Compounds/chemistry Cacao/*chemistry Chemical Phenomena Chocolate/*analysis Fatty Acids/analysis Gas Chromatography-Mass Spectrometry Picrates/chemistry Polyphenols/*analysis Seeds/*chemistry Solid Phas; |
| Notes: | "MedlineZyzelewicz, Dorota Budryn, Grazyna Oracz, Joanna Antolak, Hubert Kregiel, Dorota Kaczmarska, Milena eng Research Support, Non-U.S. Gov't Canada 2018/09/10 Food Res Int. 2018 Nov; 113:234-244. doi: 10.1016/j.foodres.2018.07.017. Epub 2018 Jul 11" |
