Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans

Abstract

The content of polyphenols in chocolate depends on many factors related to the properties of raw material and manufacturing parameters. The trend toward developing chocolates made from unroasted cocoa beans encourages research in this area. In addition, modern customers attach great importance to how the food they consume benefits their bodies. One such benefit that consumers value is the preservation of natural antioxidant compounds in food products (e.g., polyphenols). Therefore, in our study we attempted to determine the relationship between variable parameters at the conching stage (i.e., temperature and time of) and the content of dominant polyphenols (i.e.,catechins, epicatechins, and procyanidin B2) in chocolate milk mass (CMM) obtained from unroasted cocoa beans. Increasing the conching temperature from 50 to 60 °C decreased the content of three basic flavan-3-ols. The highest number of these compounds was determined when the process was carried out at 50 °C. However, the time that caused the least degradation of these compounds differed. For catechin, it was 2 h; for epicatechin it was 1 h; and for procyanidin it was 3 h. The influence of both the temperature and conching time on the rheological properties of chocolate milk mass was demonstrated. At 50 °C, the viscosity and the yield stress of the conched mass showed its highest value.

Conching process time, sauco by-product concentration, and sacha inchi oil levels identification for the enrichment of dark chocolate

“…Our study achieved the optimal Casson plastic viscosity value (2.61 Pa. s) with the highest concentration of sauco by-products, the lowest concentration of sacha inchi oil, and the shortest conching time. On the other hand, the optimum value of the Casson yield strength (43.52 Pa) was obtained with the lowest concentration of sauco by-products and sacha inchi oil and the longest conching time ( Table 2 ), corroborated by the study of [ 39 ] where both conching time and temperature significantly influence the Casson viscosity of the chocolate milk mass based on cocoa liquor with unfermented beans.…”

Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review

“…Therefore, Peláez et al [74] studied the flavonoid profile present in cocoa beans and reported a catechin contents of 0.65 mg/g for fresh cocoa beans and 0.53, 0.27, and 0.16 mg/g for beans fermented for 48, 96, and 120 h, respectively. Recently, Urbańska et al [75] reported that the principal flavonoids found in unroasted cocoa beans were epicatechin (2.61 mg/g), procyanidin B2 (1.07 mg/g), and (+)-catechin (0.13 mg/g). Cocoa bean shell, the main co-product from the cocoa industry, is also a great source of bioactive compounds, thus Botella-Martinez et al [34] reported that catechin and epicatechin were the main flavonoids found in this co-product with values of 4.56 and 6.34 mg/g dry weight, respectively.…”

Inhibition of Advanced Glycation End Products in Yogurt by Lotus Seedpod Oligomeric Procyanidin

“…The rheological properties of a substance can be analyzed by comparing the storage (G') to the loss modulus (G”) master curves ( 39 ). The variation of G' and G” with frequency provides valuable information on the change in the stiffness and damping capability of a substance, respectively.…”