Efecto de la fritura sobre los componentes bioactivos de la papa nativa (Solanum tuberosum sp.) Puka Ambrosio Effect of frying on the bioactive components of the native potato (Solanum tuberosum sp.) Puka Ambrosio

The refining-conching stage is crucial in the chocolate manufacturing process for the development of sensory and quality characteristics. However, this stage requires the longest amount of operation time. Thus, the objective of this research was to reduce the refining-conching time of dark chocolate in a Macintyre refiner/conche in a Peruvian medium-scale chocolate company. Physical properties of chocolate samples as particle size (by micrometer (PSM) and image analyis (PSIA)), flow behaviour (plastic viscosity (PV) and yield stress (YS)) were determined every 2 h during a total refining-conching operation time of 20 h. After 12 h, no significant differences were found in those physical properties. Moisture content and a particle size distribution (PSD) percentile DV50 were also measured. Moisture content was measured at the beginning (0 h), at the end of the conventional (20 h) and at the reduced processing time (12 h). Additionally, a sensory evaluation was performed by a trained panel to compare chocolates obtained at a reduced (12 h) and conventional (20 h) refining-conching times, and no significant differences were found (P < 0.05). These results represented a total reduction time of 8 h for the refining-conching of dark chocolate.

Using technical procedures, the fatty acid (FA) profile and solid fat content (SFC) of the Peruvian cultivar cacao beans CCN 51 and ICS 6 and the "optimal chocolate", obtained from the mixture of the first two, were determined to assess their quality. These cacao beans were found to have important nutritional values. The FA profile of the cacao beans were similar (p>0.05); however, in the FA profile, the 'optimal chocolate' had significant differences (p≤0.05) in terms of palmitic, arachidic and linolenic acid. The n6:n3 ratio for "optimal chocolate" was 12.0 ± 1.7. Cacao beans had the same SFC, and SFC was highly temperature dependent, as determined using a mathematical model for chocolate. The SFC of chocolate refers to hard cacao butter content at temperatures between 20 and 25°C, and solid fat was heat resistant from 25 to 30°C, which is considered valuable in trade chocolate production. The quality-related properties of these lipid fractions imparted nutritional and physical aspects to the optimal dark chocolate for human consumption.

La eflorescencia de la grasa es un proceso de recristalización que da como resultado un chocolate de superficie opaca y blanca. Este trabajo tuvo como objetivo determinar la cinética de aparición de este fenómeno evaluando el Indice de Blancura (IB) en chocolate comercial peruano con 45 y 70% de cacao. La cinética fue determinada por el método acelerado de ciclos de temperaturas de 30 ± 1 ºC durante 8 h y 20 ± 1 ºC durante 16 h a humedades relativas de 30, 50 y 70%. Las mediciones se realizaron cada 48 h (1 día de por medio). Los resultados mostraron que, la humedad relativa no afectó (P > 0.05) la cinética de eflorescencia grasa antes de 48 h de almacenamiento. El mayor IB, promedio, observado fue 55.7 ± 0.25 para el chocolate con 70% de cacao, almacenado a 30% de humedad. La cinética de eflorescencia grasa expresada en IB se ajustó a la función exponencial invertida: IB = IBf - (IBf - IBi) e-Kθ.

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