Correlation between color parameters and bioactive compound content during cocoa seed transformation under controlled process conditions

Becerra, Lili Dahiana; Quintanilla‐Carvajal, María Ximena; Escobar, Sebastián; Ruiz, Ruth

doi:10.1016/j.fbio.2023.102526

Cited by 12 publications

(2 citation statements)

References 52 publications

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“…In this way, color image analysis could be an appropriate alternative to predict the concentration of quality-related compounds in cocoa matrices. (Becerra, L.D. et al, 2023)…”

Section: Colorimeter and Artificial Vision System 41 Colorimetermentioning

confidence: 99%

Technological tools for the measurement of sensory characteristics in food: A review

Martinez-Velasco,

Filomena-Ambrosio,

Garzón-Castro

2024

F1000Res

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The use of technological tools, in the food industry, has allowed a quick and reliable identification and measurement of the sensory characteristics of food matrices is of great importance, since they emulate the functioning of the five senses (smell, taste, sight, touch, and hearing). Therefore, industry and academia have been conducting research focused on developing and using these instruments which is evidenced in various studies that have been reported in the scientific literature. In this review, several of these technological tools are documented, such as the e-nose, e-tongue, colorimeter, artificial vision systems, and instruments that allow texture measurement (texture analyzer, electromyography, others). These allow us to carry out processes of analysis, review, and evaluation of food to determine essential characteristics such as quality, composition, maturity, authenticity, and origin. The determination of these characteristics allows the standardization of food matrices, achieving the improvement of existing foods and encouraging the development of new products that satisfy the sensory experiences of the consumer, driving growth in the food sector. However, the tools discussed have some limitations such as acquisition cost, calibration and maintenance cost, and in some cases, they are designed to work with a specific food matrix.

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“…In this way, color image analysis could be an appropriate alternative to predict the concentration of quality-related compounds in cocoa matrices. (Becerra, L.D. et al, 2023)…”

Section: Colorimeter and Artificial Vision System 41 Colorimetermentioning

confidence: 99%

Technological tools for the measurement of sensory characteristics in food: A review

Martinez-Velasco,

Filomena-Ambrosio,

Garzón-Castro

2024

F1000Res

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“…Os produtos obtidos a partir do processamento das sementes de cacau, como licor de cacau, cacau em pó e chocolate, têm recebido muita atenção devido ao seu alto e variado teor de compostos bioativos. Em particular, as metilxantinas e os compostos fenólicos têm sido amplamente associados a efeitos favoráveis nos sistemas nervoso central, gastrointestinal, respiratório, cardiovascular e renal (Cinar et al, 2021;Martin & Ramos, 2021;Becerra et al, 2023).…”

Section: Produtos à Base De Cacauunclassified

Cacau: Inovação, produtividade e aplicação em produtos lácteos caprinos

Silva,

Oriente,

Santos

et al. 2024

RSD

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O cacau é um dos produtos agrícolas mais importantes do mundo, possui uma cadeia produtiva bem estabelecida e o Brasil é um dos maiores produtores mundiais. É considerado uma matéria-prima viável para produção de alimentos funcionais, devido aos seus altos níveis de substâncias bioativas e antioxidantes. Sendo assim o estudo tem como objetivo conceituar o cacau em termos de origem, produtividade, impacto na saúde, inovação na indústria de alimentos além da viabilidade da sua aplicação em produtos lácteos caprinos através de uma revisão bibliográfica narrativa. A abordagem metodológica permitiu o uso de estudos experimentais e não experimentais para ter uma compreensão completa sobre a temática proposta. A pesquisa foi realizada na base do ScienceDirect, Scielo, Web of Science, SCOPUS e Schollar Google se restringindo a estudos de livre acesso publicados de 2019 a 2023 usando “cocoa”, “healthy”, “dairy”, “goat milk” como palavras-chave. Através do estudo foi possível analisar a cadeia produtiva do cacau se tratando do panorama mundial, compreendendo que apesar da pandemia do covid-19 o cacau continua relevante, promissor e com demanda no mercado. Utilizando o mesmo como base é possível desenvolver uma gama de produtos com alto teor de compostos bioativos trazendo assim benefícios a saúde do consumidor. Também pode-se constatar a viabilidade da adição de cacau associado a outras substâncias probióticas e prebióticas em produtos lácteos caprinos, resultando assim em produtos acessíveis a sociedade com características nutricionais e sensoriais satisfatórias.

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Investigating the physicochemical properties, sensory profile and consumer acceptability of beetroot dark chocolate

Kongor,

Owusu,

de Pascual‐Teresa

et al. 2024

J Sci Food Agric

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BACKGROUNDThe incorporation of functional food ingredients in chocolate that seek to eliminate, if not completely, most of the added sugar content, as well as the use of alternative chocolate production techniques, have gained popularity in recent years. This study aimed to incorporate red beetroot powder into dark chocolate and investigate the effect of red beetroot powder concentration and processing time in a melanger on the physicochemical properties, sensory profile and consumer acceptability of beetroot dark chocolate.RESULTSThe addition of red beetroot powder increased the moisture content, particle size distribution and hardness of the chocolates, while the opposite was true for processing time with no effect on the colour. Except for taste, which had an average score of 3.2 ± 1.8 on the 7‐point hedonic scale, consumers scored all the other sensory attributes of the chocolates above 4.0. Among the chocolates with red beetroot powder, samples with a 15% red beetroot powder addition had a high average overall acceptability score of >5, while the 30% sample scored <4.CONCLUSIONRed beetroot powder can be used to replace sugar in dark chocolate without affecting its physicochemical properties, sensory profile or consumer acceptability. However, the target market should be considered when determining the level of red beetroot powder incorporation in terms of chocolate taste. This research has the potential to improve the overall health‐promoting properties of dark chocolate by eliminating added sugar (partially or completely). It would also help to diversify beetroot utilization, allow small‐scale processors to venture into chocolate production and expand the small‐scale chocolate value chain. © 2024 Society of Chemical Industry.

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Correlation between color parameters and bioactive compound content during cocoa seed transformation under controlled process conditions

Cited by 12 publications

References 52 publications

Technological tools for the measurement of sensory characteristics in food: A review

Technological tools for the measurement of sensory characteristics in food: A review

Cacau: Inovação, produtividade e aplicação em produtos lácteos caprinos

Investigating the physicochemical properties, sensory profile and consumer acceptability of beetroot dark chocolate

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