Effect of particle size on sensory and bioactive properties of chocolates with Physalis peruviana L and Vaccinium spp
Elizabeth Susana Ordoñez Gomez,
Joseferik Calderon Pino,
Darlym Reátegui Diaz
Abstract:Chocolates are considered functional foods and are consumed worldwide. The objective was to evaluate the effect of particle size and the inclusion of Physalis peruviana L (Goldenberry) and Vaccinium spp (Andean blueberry) on sensory attributes, color, total phenols, and anthocyanins in dark and milk chocolate. The attributes of gloss, surface, breakage, melting, grittiness, odor, fruit scents, aftertaste, sweetness, mouthfeel, bitterness, and astringency were evaluated for sensory evaluation. To measure color,… Show more
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