Structure and nutrition of dark chocolate with pequi mesocarp (Caryocar villosum (Alb.) Pers.)

Abstract

In response to consumer's claims, the aim of this study was the addition of lyophilized pequi mesocarp (pulp) in dark chocolate formulation to improve nutritional value. The lyophilized pequi mesocarp was analyzed and granulometry, centesimal composition, carotenoids, and scanning electron microscopy were verified. Lyophilized mesocarp was added (1.5%) (F2) to the dark chocolate (F1) formulation, and particle size, temper index, physicochemical parameters, rheology, thermal analysis, total antioxidant capacity by iron reduction method, and total phenolics were determined. The addition of 1.5% of pequi lyophilized mesocarp caused no significant increase (p < 0.05) in the particle size of the formulated chocolate mass, without increasing its viscosity and the initial tension. For the formulated chocolate's tempering curve relative to the control there was an increase in the initial temper temperature and a decrease in the total process time. Infrared showed the presence of fatty acids in the pequi pulp, with 47% fat content and energy value of 519.71 kcal.100 g -1 . Pequi pulp oil content was added (0.7%) to the formulated chocolate by adding the oil properties as high contents of oleic, palmitic and linoleic acids. The energy value of F1 and F2 formulations were 557.5 and 559.73 kcal.100 g -1 , respectively. The thermal analyzes of the control and added chocolates showed that both withstood until 50 °C, not having interference of pequi pulp in the chocolate. The analysis of total phenolics showed an increase in the concentration of these compounds in the chocolate formulation added with lyophilized pequi mesocarp (813.49 µg GAE.mL -1 ) compared to the dark chocolate control formulation (235.98 µg GAE.mL -1 ). The use of lyophilized pequi pulp as an alternative for the enrichment of nutritional properties in dark chocolate was confirmed in this work. The products obtained have desirable nutritional quality and physical properties, being suitable for industrial production.

Effects of coffee and cocoa as fermentation additives on sensory quality and chemical compositions of cigar tobacco leaves

“…By contrast, the contents of TS and RS in T2 and T3 groups were improved. It was reported that high concentration of carbohydrates was naturally present in coffee and cocoa (Lorenzo et al, 2022;Mostafa, 2022). Thus, CTLs fermented with coffee and cocoa would show a relatively good performance on the sweetness and aroma richness.…”

Classification of chocolate according to its cocoa percentage by using Terahertz time-domain spectroscopy

“…Reports such as that by Mejía et al (2021) show that, in Peruvian varieties of cocoa beans and chocolates, there are significant differences in their chemical and sensory characteristics, making it necessary to investigate techniques such as THz to identify them quickly. This type of spectroscopy will allow improving identification, especially in chocolates, with substitution or addition of ingredients that physicochemically show great differences (Lorenzo et al, 2022), and that need the development of modern techniques that allow their rapid and non-destructive identification.…”

Dark chocolate: An overview of its biological activity, processing, and fortification approaches

“… pequi mesocarp (pulp) was added in lyophilized form. Lorenzo et al (2022) elderberries (EFrE), elderflowers (EFlE), and chokeberries (ChFrE) plant extract To enrich the functional properties of dark chocolate. The dried plant extract was used for fortification.…”

“…The phenolic content of the fortified chocolate was increased from 235.98 μg GAE mL −1 to 813.49 μg GAE mL −1 . In this study, lyophilization was chosen for the preservation of existing nutritional qualities ( Lorenzo et al, 2022 ).…”

“…The TPC content was increased by about 235.98 μg GAE.mL-1 to 813.49 μg GAE.mL-1. SEM, thermobalance (Shimadzu - DTG - 60H), Digimatic Mitutoyo - digital Micrometer Model 293, rheometer Lorenzo et al (2022) elderberries (EFrE), elderflowers (EFlE), and chokeberries (ChFrE) Chokeberries fortified dark chocolate showed the highest amount of antioxidant capacity and TPC content. DPPH results showed 90–95% increases in antioxidant capacity in Chokeberries fortified with dark chocolate.…”