Technological and nutritional aspects of dark chocolate with added coffee husk flour
| Title: | Technological and nutritional aspects of dark chocolate with added coffee husk flour |
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| Authors: | Marília Viana Borges, Cristina Xavier dos Santos Leite, Ingrid Alves Santos, Danilo Junqueira Leão, Sibelli Passini Barbosa Ferrão, Leandro Soares Santos, Amanda Beatriz Sales de Lima, Carmen Wobeto, Suzana Caetano da Silva Lannes, Marcondes Viana da Silva |
| Source: | Pesquisa Agropecuária Brasileira, Vol 59 (2024) |
| Publisher Information: | Embrapa Informação Tecnológica, 2024. |
| Publication Year: | 2024 |
| Collection: | LCC:Agriculture (General) |
| Subject Terms: | Coffea arabica, by-product, Casson model, color, rotational test, sustainability, Agriculture (General), S1-972 |
| More Details: | Abstract The objective of this work was to produce dark chocolates with the addition of coffee husk flour (CHF) and to evaluate the generated effects on their physical, physicochemical, microbiological, textural, and rheological characteristics. Husks of the Pacamara coffee (Coffea arabica) variety, produced under organic management, were used. The samples were previously dried, ground, and sieved at 0.250 mm. Five chocolate formulations were previously standardized at 55% content of cocoa solids (mass and cocoa butter) and at 0.4% soy lecithin. The addition of CHF was tested at the concentrations of 0, 2.5, 5.0, 7.5, and 10%, using a completely randomized design and three replicates. The addition of CHF up to 10% alters the physicochemical, textural, and rheological properties of the chocolate formulations, but without compromising their composition and quality. The tested formulations only differed regarding hardness and cohesiveness, evaluated in the texture profile. The hardness of the chocolate formulations increases as CHF is added. |
| Document Type: | article |
| File Description: | electronic resource |
| Language: | English Spanish; Castilian Portuguese |
| ISSN: | 1678-3921 |
| Relation: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2024000107100&lng=en&tlng=en; http://www.scielo.br/pdf/pab/v59/1678-3921-pab-59-e03484.pdf; https://doaj.org/toc/1678-3921 |
| DOI: | 10.1590/s1678-3921.pab2024.v59.03484 |
| Access URL: | https://doaj.org/article/254dcf04b853480691e9ba4b06b528da |
| Accession Number: | edsdoj.254dcf04b853480691e9ba4b06b528da |
| Database: | Directory of Open Access Journals |
| ISSN: | 16783921 |
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| DOI: | 10.1590/s1678-3921.pab2024.v59.03484 |
| Published in: | Pesquisa Agropecuária Brasileira |
| Language: | English Spanish; Castilian Portuguese |