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KMID : 1160620220270040474
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Preventive Nutrition and Food Science
2022 Volume.27 No. 4 p.474 ~ p.482
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Physical and Chemical Properties of 70% Cocoa Dark Chocolate Mixed with Freeze-Dried Araza (Eugenia stipitata) Pulp
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Zumaeta Cesar R. Balcazar
Alayo Efrain M. Castro
Mendoza Marleni Medina
Astecker Lucas D. Munoz
Valqui Llisela Torrejon
Perez Roxana J. Rodriguez
Ocampo Elizabeth Rojas
Colca Ilse S. Cayo
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Abstract
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This work aimed to determine the chemical and physical properties of 70% dark cocoa chocolate, including freeze-dried Araza (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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KEYWORD
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antioxidants, catechin, chocolate, polyphenols, viscosity
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