The objective of the present study was to characterize the physicochemical composition and to quantify the fatty acids of chocolates produced from different cocoa varieties (Theobroma cacao L.) cultivated in the Southern Region of Bahia. Nine samples of monovarietal chocolates were evaluated, according to their physical, thermal and fatty acid profile. The results were subjected to tests of variance and multivariate statistics. The chocolates PH16 and TSH1188 presented higher melting point. Ot was possible to identify a linear correlation between the fat content of the chocolates and the break force parameter. The chocolates showed higher concentration of saturated fatty acids, mainly palmitic acid (16:0) and stearic acid (18:0), followed by the unsaturated fatty acids among which oleic acid (18:1n-9) and linoleic acid (18:6) were predominant. The principal component analysis allowed to discriminate the different varieties of chocolate according to the profile of fatty acids. The thermogravimetric analysis of the samples showed a similar profile. The differences found in the samples of chocolates were attributed to factors such as the fruit maturation process, the cocoa variety and to which they were subjected during processing. Practical Application:The study show differences in chocolates obtained with nine cocoa cultivars produced in southern Bahia, being a source of information to characterize and improve the quality of monovarietal chocolates.

Kombucha is a fermented drink from a symbiotic culture of bacteria and yeasts (SCOBY) and has been consumed due to its sensory and antioxidant characteristics that provide several health benefits, in addition to scientific evidence showing that there are variations in the chemistry of these kombucha. Therefore, this study aimed to investigate the profile of volatile compounds from kombucha commercials using the GC-MS-SPME technique. Five kombucha samples from commercial points on Rio de Janeiro City were analyzed. The profile of volatile compounds was evaluated using the SPME technique using a PDMS/DVB/CAR triple fiber. Volatiles were identified by comparing their mass spectra with a NIST and IRL. The results indicated that the profile of volatile compounds analyzed was constituted by nine classes of compounds, namely, esters, ketones, carboxylic acids, alcohols, aldehydes, amines, hydrocarbons, lactones and terpenes. Among them, the esters were the majority, ranging from 20.0 to 28.0 %, it was also possible to observe that 2-Octenal was the most abundant compound in all samples, ranging from 52.7 to 63.0 %. Thus, it is seen that the profile of volatile compounds in kombucha is found by a complex mixture of compounds belonging to different classes and which have the esters as the most representative due to the fermentation process that occurs during the production of kombucha.

Feasibility of utilising ricotta cheese whey in chocolate ice cream Viabilidade de utilização do soro de queijo ricota em sorvete de chocolate

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