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Technological and nutritional aspects of dark chocolate with added coffee husk flour

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Title: Technological and nutritional aspects of dark chocolate with added coffee husk flour
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
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  Data: Technological and nutritional aspects of dark chocolate with added coffee husk flour
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  Data: <searchLink fieldCode="AR" term="%22Marília+Viana+Borges%22">Marília Viana Borges</searchLink><br /><searchLink fieldCode="AR" term="%22Cristina+Xavier+dos+Santos+Leite%22">Cristina Xavier dos Santos Leite</searchLink><br /><searchLink fieldCode="AR" term="%22Ingrid+Alves+Santos%22">Ingrid Alves Santos</searchLink><br /><searchLink fieldCode="AR" term="%22Danilo+Junqueira+Leão%22">Danilo Junqueira Leão</searchLink><br /><searchLink fieldCode="AR" term="%22Sibelli+Passini+Barbosa+Ferrão%22">Sibelli Passini Barbosa Ferrão</searchLink><br /><searchLink fieldCode="AR" term="%22Leandro+Soares+Santos%22">Leandro Soares Santos</searchLink><br /><searchLink fieldCode="AR" term="%22Amanda+Beatriz+Sales+de+Lima%22">Amanda Beatriz Sales de Lima</searchLink><br /><searchLink fieldCode="AR" term="%22Carmen+Wobeto%22">Carmen Wobeto</searchLink><br /><searchLink fieldCode="AR" term="%22Suzana+Caetano+da+Silva+Lannes%22">Suzana Caetano da Silva Lannes</searchLink><br /><searchLink fieldCode="AR" term="%22Marcondes+Viana+da+Silva%22">Marcondes Viana da Silva</searchLink>
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  Data: Pesquisa Agropecuária Brasileira, Vol 59 (2024)
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  Data: <searchLink fieldCode="DE" term="%22Coffea+arabica%22">Coffea arabica</searchLink><br /><searchLink fieldCode="DE" term="%22by-product%22">by-product</searchLink><br /><searchLink fieldCode="DE" term="%22Casson+model%22">Casson model</searchLink><br /><searchLink fieldCode="DE" term="%22color%22">color</searchLink><br /><searchLink fieldCode="DE" term="%22rotational+test%22">rotational test</searchLink><br /><searchLink fieldCode="DE" term="%22sustainability%22">sustainability</searchLink><br /><searchLink fieldCode="DE" term="%22Agriculture+%28General%29%22">Agriculture (General)</searchLink><br /><searchLink fieldCode="DE" term="%22S1-972%22">S1-972</searchLink>
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  Data: 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.
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      – Text: English
      – Text: Spanish; Castilian
      – Text: Portuguese
    Subjects:
      – SubjectFull: Coffea arabica
        Type: general
      – SubjectFull: by-product
        Type: general
      – SubjectFull: Casson model
        Type: general
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        Type: general
      – SubjectFull: rotational test
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              Y: 2024
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