César R Balcázar-Zumaeta, Efraín M Castro-Alayo, Marleni Medina-Mendoza, Lucas D Muñoz-Astecker, Llisela Torrejón-Valqui, Roxana J Rodriguez-Perez, Elizabeth Rojas-Ocampo, Ilse S Cayo-Colca
{"title":"70%可可黑巧克力与冻干阿拉沙混合的理化特性研究(Eugenia stipitata)牙髓","authors":"César R Balcázar-Zumaeta, Efraín M Castro-Alayo, Marleni Medina-Mendoza, Lucas D Muñoz-Astecker, Llisela Torrejón-Valqui, Roxana J Rodriguez-Perez, Elizabeth Rojas-Ocampo, Ilse S Cayo-Colca","doi":"10.3746/pnf.2022.27.4.474","DOIUrl":null,"url":null,"abstract":"<p><p>This work aimed to determine the chemical and physical properties of 70% dark cocoa chocolate, including freeze-dried Arazá (<i>Eugenia stipitata</i>) pulp (FDAP). We studied chocolates incorporating three FDAP concentrations (1.0, 1.5, and 2.0%). No statistical differences were found in total polyphenol content, antioxidant capacity, and total catechin and epicatechin content. The dark chocolates' moisture and texture were unaffected by the FDAP. The Casson yield stress increased to 19.67±1.35 Pa, while the Casson plastic viscosity reduced to 1.68±0.03 Pa·s, Also, the particle size increased. The dark chocolates' flow behavior corresponded to a non-Newtonian fluid. Finally, the dark chocolate's properties were unaffected by a 2% FDAP concentration.</p>","PeriodicalId":20424,"journal":{"name":"Preventive Nutrition and Food Science","volume":"27 4","pages":"474-482"},"PeriodicalIF":1.6000,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/b7/da/pnfs-27-4-474.PMC9843710.pdf","citationCount":"2","resultStr":"{\"title\":\"Physical and Chemical Properties of 70% Cocoa Dark Chocolate Mixed with Freeze-Dried Arazá (<i>Eugenia stipitata</i>) Pulp.\",\"authors\":\"César R Balcázar-Zumaeta, Efraín M Castro-Alayo, Marleni Medina-Mendoza, Lucas D Muñoz-Astecker, Llisela Torrejón-Valqui, Roxana J Rodriguez-Perez, Elizabeth Rojas-Ocampo, Ilse S Cayo-Colca\",\"doi\":\"10.3746/pnf.2022.27.4.474\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>This work aimed to determine the chemical and physical properties of 70% dark cocoa chocolate, including freeze-dried Arazá (<i>Eugenia stipitata</i>) pulp (FDAP). We studied chocolates incorporating three FDAP concentrations (1.0, 1.5, and 2.0%). No statistical differences were found in total polyphenol content, antioxidant capacity, and total catechin and epicatechin content. The dark chocolates' moisture and texture were unaffected by the FDAP. The Casson yield stress increased to 19.67±1.35 Pa, while the Casson plastic viscosity reduced to 1.68±0.03 Pa·s, Also, the particle size increased. The dark chocolates' flow behavior corresponded to a non-Newtonian fluid. Finally, the dark chocolate's properties were unaffected by a 2% FDAP concentration.</p>\",\"PeriodicalId\":20424,\"journal\":{\"name\":\"Preventive Nutrition and Food Science\",\"volume\":\"27 4\",\"pages\":\"474-482\"},\"PeriodicalIF\":1.6000,\"publicationDate\":\"2022-12-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/b7/da/pnfs-27-4-474.PMC9843710.pdf\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Preventive Nutrition and Food Science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3746/pnf.2022.27.4.474\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Preventive Nutrition and Food Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3746/pnf.2022.27.4.474","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Physical and Chemical Properties of 70% Cocoa Dark Chocolate Mixed with Freeze-Dried Arazá (Eugenia stipitata) Pulp.
This work aimed to determine the chemical and physical properties of 70% dark cocoa chocolate, including freeze-dried Arazá (Eugenia stipitata) pulp (FDAP). We studied chocolates incorporating three FDAP concentrations (1.0, 1.5, and 2.0%). No statistical differences were found in total polyphenol content, antioxidant capacity, and total catechin and epicatechin content. The dark chocolates' moisture and texture were unaffected by the FDAP. The Casson yield stress increased to 19.67±1.35 Pa, while the Casson plastic viscosity reduced to 1.68±0.03 Pa·s, Also, the particle size increased. The dark chocolates' flow behavior corresponded to a non-Newtonian fluid. Finally, the dark chocolate's properties were unaffected by a 2% FDAP concentration.
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