Ingredientes usados na indústria de chocolates

Richter, Marissol; Lannes, Suzana Caetano da Silva

doi:10.1590/s1516-93322007000300005

Cited by 16 publications

(11 citation statements)

References 31 publications

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“…One way of inducing the formation of stable crystals of cocoa butter is by reheating the formulation at lower temperatures (32.0 ± 2.0 °C). Thus, the unstable crystals (γ, α, β') with lower melting points are recrystallized into a stable form (β) (Willie, Lutton, 1996;Cohen, 2004;Richter, Lannes, 2007).…”

Section: Discussionmentioning

confidence: 99%

Stability evaluation of organic Lip Balm

Fernandes

Dario

Pinto

et al. 2013

Braz. J. Pharm. Sci.

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Rising global demand for natural products whose production is harmless to the environment has stimulated the development of natural cosmetics and, within this category, organics (95% organic raw materials). The image of environmentally friendly production is one of the strongest attractions of organic products. Lip balm is a cosmetic product similar to lipstick whose purpose is to prevent lip dryness and protect against adverse environmental factors. The product's characteristics are: resistance to temperature variations, pleasant flavor, innocuousness, smoothness during application, adherence and easy intentional removal. This work involved the development of a lip balm formulated with certified organic raw materials and the execution of stability tests: fusion point determination, evaluation of organoleptic characteristics (color, odor and appearance) and functionality evaluation (spreadability test). The formulation selected after the Preliminary Stability Test was submitted to the Normal Stability Test under the following storage conditions (temperature): Room Temperature (22.0 ± 3.0 ºC), Oven (40.0 ± 2.0 ºC) and Refrigerator (5.0 ± 1.0 ºC), for 90 days. Under the Refrigerator and Room Temperature conditions, spreadability proved adequate, but the surface presented white spots, characterizing the fat bloom, a phenomenon involving the recrystallization of cocoa butter. Storage at 40.0 ± 2.0 ºC (Oven) caused loss of functionality according to the spreadability test, in addition to changes in color, although the aspect was uniform since the fat bloom was not observed (white spots on the surface). The odor remained stable under all conditions as did the melting point, which had a mean of 72.9 ± 1.7 ºC throughout the course of stability testing (90 days).Uniterms: Lip balm. Stability. Cocoa butter. Cosmetic. Organic.O aumento da demanda global por produtos naturais, cuja produção não envolva nenhum dano ao meio ambiente, tem estimulado o desenvolvimento de cosméticos naturais e, dentro desta categoria, dos produtos orgânicos (que contêm 95% de matérias-primas orgânicas). O protetor labial é um produto cosmético semelhante ao batom que tem a finalidade de prevenir o ressecamento dos lábios, mantendo a hidratação, e protegê-los contra fatores ambientais adversos. Este trabalho envolveu o desenvolvimento de um protetor labial formulado com matérias-primas orgânicas e avaliação dos parâmetros de estabilidade, como ponto de fusão, características organolépticas e funcionalidade (teste de espalhabilidade). A formulação selecionada após o Estudo de Estabilidade Preliminar foi submetida à Avaliação Normal de Estabilidade, nas seguintes condições de armazenamento (temperatura): Ambiente (22,0 ± 3,0 ºC), Estufa (40,0 ± 2,0 ºC) e Geladeira (5,0 ± 1,0 ºC), por 90 dias. Nas condições de armazenamento em geladeira ou ambiente, a espalhabilidade foi adequada, mas a superfície apresentou pontos esbranquiçados, caracterizando o fenômeno chamado fat bloom, que está relacionado à recristalização da manteiga de cacau. O armazenament...

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Section: Discussionmentioning

confidence: 99%

Stability evaluation of organic Lip Balm

Fernandes

Dario

Pinto

et al. 2013

Braz. J. Pharm. Sci.

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“…A gordura do chocolate é constituída por dois ácidos graxos saturados (palmítico e esteárico), um ácido monoinsaturado (oleico) e menos de 5% de outros ácidos graxos (RICHTER;LANNES, 2007). O chocolate é um alimento muito calórico, o que ocorre devido ao seu elevado teor de lipídios e de açúcares presentes em sua composição (MELO et al, 2009).…”

Section: Introductionunclassified

Elaboração de produtos alimentícios com farinha de alfarroba (Ceratonia siliqua L)

et al. 2017

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A alfarroba é uma espécie de vagem que pertence à família Leguminosae e possui sabor semelhante ao chocolate. Diante do exposto, o presente trabalho teve como objetivo elaborar produtos alimentícios substituindo o chocolate pela farinha de alfarroba e estudar a aceitação sensorial desses produtos. Optou-se por elaborar cookies, doces tipo brigadeiro, iogurte e leite não fermentado com a alfarroba em pó. Os produtos foram avaliados sensorialmente separadamente para cada produto através da escala hedônica e escala de atitude utilizando 60 provadores não treinados. Observa-se a boa aceitação do cookie e do doce tipo de brigadeiro com alfarroba visto que todas as notas obtidas no teste de aceitação foram maiores que 7, caracterizando como "Gostei ligeiramente". Para o iogurte, o quesito cor obteve a maior média (7,13 ± 1,24) "Gostei moderadamente" em detrimento ao quesito sabor, o qual apresentou a menor média (6,20 ± 1,75) "Gostei ligeiramente". Enquanto que para o leite não fermentado, com exceção do parâmetro cor, todos os critérios de avaliação receberam nota superior a 7 pelos provadores. A análise sensorial dos produtos elaborados nesta pesquisa permitiu comprovar a boa aceitação sensorial dos mesmos pelos provadores. A utilização da farinha da alfarroba em substituição ao chocolate pode ser realizada, possibilitando a elaboração de produtos mais saudáveis e com alegação funcional. PALAVRAS-CHAVE:Cookies; Doce tipo brigadeiro; Iogurte; Leite não fermentado.

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“…Chocolate is characterized as solid dispersion of cocoa mass, sugar, additives, cocoa butter, lecithin, and flavonoids; there may be variations between types; for example, in milk chocolate, fat, protein milk, and lactose are added to the formulation [1]. Cocoa should be present in the formulation of all types of chocolate in a proportion of at least 25%.…”

Section: Introductionmentioning

confidence: 99%

“…Currently in the Brazilian markets, there are several types of chocolate, divided according to the quantity of cocoa liquor, dark chocolate being the one with the greatest quantity [1]. Soy chocolate has, instead of milk, soy in its composition and its flavor resembles semisweet chocolate.…”

Section: Introductionmentioning

confidence: 99%

Total Phenolic Content and Antioxidant Activity of Different Types of Chocolate, Milk, Semisweet, Dark, and Soy, in Cerebral Cortex, Hippocampus, and Cerebellum of Wistar Rats

Medeiros

Marder

Wohlenberg

et al. 2015

Biochemistry Research International

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Chocolate is a product consumed worldwide and it stands out for presenting an important amount of phenolic compounds. In this study, the total phenolic content and antioxidant activity in the cerebral cortex, hippocampus, and cerebellum of male Wistar rats when consuming different types of chocolate, including milk, semisweet, dark, and soy, was evaluated. The total polyphenols concentration and antioxidant activity in vitro by the method of DPPH radical-scavenging test were evaluated in chocolate samples. Lipid peroxidation (TBARS), protein oxidation (carbonyl), sulfhydryl groups, and activity of SOD enzyme in cerebral cortex, hippocampus, and cerebellum of rats treated or not with hydrogen peroxide and/or chocolate were also evaluated. The dark chocolate demonstrated higher phenolic content and antioxidant activity, followed by semisweet, soy, and milk chocolates. The addition of chocolate in the diet of the rats reduced lipid peroxidation and protein oxidation caused by hydrogen peroxide. In the sulfhydryl assay, we observed that the levels of nonenzymatic defenses only increased with the chocolate treatments The SOD enzyme activity was modulated in the tissues treated with the chocolates. We observed in the samples of chocolate a significant polyphenol content and an important antioxidant activity; however, additional studies with different chocolates and other tissues are necessary to further such findings.

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Ingredientes usados na indústria de chocolates

Cited by 16 publications

References 31 publications

Stability evaluation of organic Lip Balm

Stability evaluation of organic Lip Balm

Elaboração de produtos alimentícios com farinha de alfarroba (Ceratonia siliqua L)

Total Phenolic Content and Antioxidant Activity of Different Types of Chocolate, Milk, Semisweet, Dark, and Soy, in Cerebral Cortex, Hippocampus, and Cerebellum of Wistar Rats

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