粒径对紫Physalis L .和Vaccinium spum .巧克力感官和生物活性的影响

Elizabeth Susana Ordoñez Gomez, Joseferik Calderon Pino, Darlym Reátegui Diaz
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引用次数: 0

摘要

巧克力被认为是功能性食品,全世界都在消费。目的是评价颗粒大小和含Physalis peruviana L(金莓)和Vaccinium spp(安第斯蓝莓)对黑巧克力和牛奶巧克力感官属性、颜色、总酚和花青素的影响。对其光泽、表面、破损、融化、砂砾、气味、果香、回味、甜度、口感、苦味和涩味等属性进行感官评价。颜色测量采用CIELAB系统。用分光光度法测定酚类,用pH差法测定花青素。主成分分析(PCA)结果表明,含金莓的黑巧克力感官得分最高(Øp =10-20µm);结果表明:表面与融化的相关性为0.97,表面与回味的相关性为0.98,回味与涩味的相关性为1.0,融化与气味的相关性为-0.92。含有金莓(Øp =10- 20µm)的牛奶巧克力在水果气味、甜度、砂砾度、光泽、气味、余味和口感等属性上都更胜一筹。同时,果香与余味的相关性为-0.92,果香与口感的相关性为-0.94,果香与余味的相关性为0.96和0.98,果香与余味的相关性为0.94和0.99。含有金莓(Øp =10-15µm)的黑巧克力和牛奶巧克力的酚含量略高,而含有安第斯蓝莓(Øp =10-20µm)的巧克力的花青素含量更高。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of particle size on sensory and bioactive properties of chocolates with Physalis peruviana L and Vaccinium spp
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, the CIELAB system was used. Phenols were evaluated using spectrophotometry and anthocyanins using the pH differential method. According to principal components analysis (PCA), dark chocolates with the inclusion of goldenberries had the best sensory scores (Øp =10-20 µm); the results for the correlations were 0.97 for surface and melting, 0.98 for surface and aftertaste, 1.0 for aftertaste and astringency, and -0.92 melting and odor. Milk chocolate with the inclusion of goldenberries (Øp =10- 20 µm) was superior in attributes such as fruit scents, sweetness, grittiness, gloss, odor, aftertaste, and mouthfeel. At the same time, there was a correlation between melting and aftertaste of -0.92 and between melting and mouthfeel of -0.94, odor with fruit scents and sweetness were 0.96 and 0.98, and fruit scents with aftertaste and sweetness were 0.94 and 0.99. Dark and milk chocolates with the inclusion of goldenberries (Øp =10-15 µm) were slightly superior in the phenol content, while chocolates with the inclusion of Andean blueberries (Øp =10-20 µm) had greater anthocyanin contents.
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