Rheological, bioactive properties and sensory preferences of dark chocolates with partial incorporation of Sacha Inchi (Plukenetia volubilis L.) oil

Abstract

We studied the effect of substituting partially, cocoa butter (CB) with Sacha Inchi (Plukenetia volubilis L.) oil (SIO) on rheology, bioactive properties, and sensory preferences in potentially functional chocolate. For this 70% dark chocolates were prepared and the CB was substituted with 1.5%, 3%, and 4.5% of SIO. Hardness and viscosity of the SIO-chocolates were significantly reduced compared to the control (5451 AE 658 g; 17.01 AE 0.94 Pa s, respectively). Total phenolic content remained constant while the antioxidant capacity increased up to IC 50 of 2.48 AE 0.10 as the content of SIO increased. The Casson yield stress and Casson plastic viscosity decreased as the amount of SIO increased. Chocolates with 4.5% SIO had a similar color, better glossiness, preferable snap attributes, and were more accepted (7.50 AE 0.08) compared to the control (p < 0.05), measured with a hedonic scale. Then, SIO can improve the bioactive properties of dark chocolates obtaining a potentially functional food with acceptable physicochemical characteristics. SIO can be considered as a new cocoa butter equivalent.

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

“…Viscosity ranged between 1.6-2.6 Pa*s, which was consistent with our data. Medina-Mendoza et al [75] determined the viscosity limit value in dark chocolate partially enriched with Sacha Inchi oil ranged between 1.6-1.81 Pa*s, which was close to the lower limits of the range obtained in the present study.…”

Sacha Inchi (Plukenetia Volubilis L.): recent insight on phytochemistry, pharmacology, organoleptic, safety and toxicity perspectives

“…Consequently, a few projects have been launched to support the sustainable cultivation of the SI plant ( Krist, 2020 ). In parallel, the indigenous plant is also being cultivated widely in other parts of the world (e.g., Southeast Asia) due to its great potential as an economic crop ( Medina-Mendoza et al., 2021 ). SI is now cultivated as a valuable oilseed crop owing to its elevated amount of α-linolenic acid (ALA, ω-3), protein and other bioactive components ( Cachique et al., 2018 ).…”

The Chocolate Conching Technique and Its Impact on Physicochemical Properties: A Mini-Review

“…When the chocolate enters the mouth, this condition causes it to begin melting. The organoleptic properties of chocolate are highly dependent on the properties of cocoa butter as a continuous phase [42], [43]. The hardness level and the size of the chocolate particles will both decrease during the oral process.…”