Avaliação da estabilidade térmica e oxidativa de chocolates amargos

Detalhes bibliográficos
Autor(a) principal: Souza, Alline da Silva Lima de
Data de Publicação: 2010
Tipo de documento: Dissertação
Idioma: por
Título da fonte: Biblioteca Digital de Teses e Dissertações da UFPB
Texto Completo: https://repositorio.ufpb.br/jspui/handle/tede/4087
Resumo: The dark chocolate has shown increased consumption due to their nutritional and functional characteristics, caused by the presence of bioactive substances, health benefits, mainly for its antioxidant capacity, which reduces the incidence of chronic degenerative diseases, particularly cardiovascular disease. The benefits of chocolate come from cocoa butter, the main raw material of chocolate, rich in saturated fatty acids and high concentration of cocoa solids, which contains high levels of flavonoids, minerals, methylxanthines and bioactive amines. However, even with all these functionalities, the chocolate industry in an attempt to reduce production costs, have replaced all or part of the chocolate ingredients, such as cocoa butter, to an increase in other types of fat , that can promote a distortion of sensory properties, as well as to reduce its nutritional value and functional. Given this reality, scientific research has been conducted to analyze the thermo-oxidative behavior of dark chocolates which together with other techniques, provide a complete analysis of the chemical composition, quality of the sample and the identification of variables affecting the properties of chocolate. To compare and characterize commercial chocolates tests were made physical chemistry, thermal and sensory tests with the samples of dark chocolates which contain 70% cocoa solids, evaluating their nutritional value, its thermo-oxidative stability and functional characteristics. After analysis it was found that the mark A was selected as the healthier product for your lipid profile, high content of minerals, and phenolic antioxidant activity satisfactorily. Mark B stood for the high total phenolic content and good antioxidant activity. Its chemical composition and minerals was similar to that of brand A, with the exception of lipid content, which had mostly saturated fatty acids. Brand C had the highest levels of carbohydrate and palmitic acid, lower mineral content compared to other brands of chocolate and the low concentration of total phenolics and antiradical activity. All dark chocolates analyzed showed acceptance more than 70% in all attributes, indicating homogeneity of the formulations of products from different manufacturers, with no significant difference regarding the preference of brands of chocolate.
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spelling Avaliação da estabilidade térmica e oxidativa de chocolates amargosEvaluation of thermal and oxidative stability of dark chocolatesChocolateDoenças cardiovascularesEstabilidade termo-oxidativaPreferência sensorialChocolateCardiovascular diseasesThermo-oxidative stabilitySensory preferenceCIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOSThe dark chocolate has shown increased consumption due to their nutritional and functional characteristics, caused by the presence of bioactive substances, health benefits, mainly for its antioxidant capacity, which reduces the incidence of chronic degenerative diseases, particularly cardiovascular disease. The benefits of chocolate come from cocoa butter, the main raw material of chocolate, rich in saturated fatty acids and high concentration of cocoa solids, which contains high levels of flavonoids, minerals, methylxanthines and bioactive amines. However, even with all these functionalities, the chocolate industry in an attempt to reduce production costs, have replaced all or part of the chocolate ingredients, such as cocoa butter, to an increase in other types of fat , that can promote a distortion of sensory properties, as well as to reduce its nutritional value and functional. Given this reality, scientific research has been conducted to analyze the thermo-oxidative behavior of dark chocolates which together with other techniques, provide a complete analysis of the chemical composition, quality of the sample and the identification of variables affecting the properties of chocolate. To compare and characterize commercial chocolates tests were made physical chemistry, thermal and sensory tests with the samples of dark chocolates which contain 70% cocoa solids, evaluating their nutritional value, its thermo-oxidative stability and functional characteristics. After analysis it was found that the mark A was selected as the healthier product for your lipid profile, high content of minerals, and phenolic antioxidant activity satisfactorily. Mark B stood for the high total phenolic content and good antioxidant activity. Its chemical composition and minerals was similar to that of brand A, with the exception of lipid content, which had mostly saturated fatty acids. Brand C had the highest levels of carbohydrate and palmitic acid, lower mineral content compared to other brands of chocolate and the low concentration of total phenolics and antiradical activity. All dark chocolates analyzed showed acceptance more than 70% in all attributes, indicating homogeneity of the formulations of products from different manufacturers, with no significant difference regarding the preference of brands of chocolate.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESO chocolate amargo tem apresentado crescente consumo devido a sua composição nutricional e às suas características funcionais, ocasionados pela presença de substâncias bioativas, benéficas à saúde, principalmente por sua capacidade antioxidante, que reduzem a incidência de patologias crônico- degenerativas, em especial as doenças cardiovasculares. Os benefícios do chocolate amargo são provenientes da manteiga de cacau, principal matéria prima do chocolate, rica em ácidos graxos saturados e da alta concentração de sólidos de cacau, que contém altos teores de flavonóides, minerais, metilxantinas e aminas bioativas. No entanto, mesmo apresentando todas essas características funcionais, a indústria do chocolate, na tentativa de reduzir os custos de produção, têm substituído total ou parcialmente ingredientes do chocolate, como por exemplo, a manteiga de cacau, para o acréscimo de outros tipos de gordura, que podem promover a descaracterização das propriedades sensoriais, bem como, a redução do seu valor nutricional e funcional. Diante dessa realidade, pesquisas científicas têm sido realizadas para analisar o comportamento termo-oxidativo dos chocolates amargos, que conjuntamente com outras técnicas, possibilitam a análise completa da composição química, da qualidade da amostra e a identificação das variáveis que afetam as propriedades do chocolate. Para comparar e caracterizar chocolates comerciais foram realizados testes físico-químicos, térmicos e sensoriais com as amostras de chocolates amargos, com 70% de sólidos de cacau, avaliando seu valor nutricional, sua estabilidade termo-oxidativa e características funcionais. Após análises foi constatado que a marca comercial A se destacou como o produto mais saudável, por seu perfil lipídico, alto teor de minerais, fenólicos e atividade antioxidante satisfatória. A marca B se destacou pelo alto teor de fenólicos totais e boa atividade antioxidante. Sua composição química e de minerais foi semelhante ao da marca A, com exceção do teor de lipídios, que possuía em sua maioria, ácidos graxos saturados. A marca C teve o maior índice de carboidratos e de ácido palmítico, menor teor de minerais em relação às outras marcas de chocolate amargo, além da baixa concentração de fenólicos totais e atividade anti-radicalar. Todos os chocolates amargos analisados apresentaram aceitação superior a 70% em todos os atributos analisados, demonstrando uma homogeneidade das formulações dos produtos dos diferentes fabricantes, não havendo diferença significativa quanto à preferência das diferentes marcas comerciais de chocolate.Universidade Federal da Paraí­baBrasilQuímica e Bioquímica de AlimentosPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUFPBSouza, Antonio Gouveia dehttp://lattes.cnpq.br/7481128465396350Souza, Alline da Silva Lima de2015-04-17T14:49:44Z2018-07-20T23:42:29Z2010-10-062018-07-20T23:42:29Z2010-09-14info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfSOUZA, Alline da Silva Lima de. Avaliação da estabilidade térmica e oxidativa de chocolates amargos. 2010. 110 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal da Paraí­ba, João Pessoa, 2010.https://repositorio.ufpb.br/jspui/handle/tede/4087porinfo:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFPBinstname:Universidade Federal da Paraíba (UFPB)instacron:UFPB2018-09-06T00:16:29Zoai:repositorio.ufpb.br:tede/4087Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufpb.br/PUBhttp://tede.biblioteca.ufpb.br:8080/oai/requestdiretoria@ufpb.br|| diretoria@ufpb.bropendoar:2018-09-06T00:16:29Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB)false
dc.title.none.fl_str_mv Avaliação da estabilidade térmica e oxidativa de chocolates amargos
Evaluation of thermal and oxidative stability of dark chocolates
title Avaliação da estabilidade térmica e oxidativa de chocolates amargos
spellingShingle Avaliação da estabilidade térmica e oxidativa de chocolates amargos
Souza, Alline da Silva Lima de
Chocolate
Doenças cardiovasculares
Estabilidade termo-oxidativa
Preferência sensorial
Chocolate
Cardiovascular diseases
Thermo-oxidative stability
Sensory preference
CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS
title_short Avaliação da estabilidade térmica e oxidativa de chocolates amargos
title_full Avaliação da estabilidade térmica e oxidativa de chocolates amargos
title_fullStr Avaliação da estabilidade térmica e oxidativa de chocolates amargos
title_full_unstemmed Avaliação da estabilidade térmica e oxidativa de chocolates amargos
title_sort Avaliação da estabilidade térmica e oxidativa de chocolates amargos
author Souza, Alline da Silva Lima de
author_facet Souza, Alline da Silva Lima de
author_role author
dc.contributor.none.fl_str_mv Souza, Antonio Gouveia de
http://lattes.cnpq.br/7481128465396350
dc.contributor.author.fl_str_mv Souza, Alline da Silva Lima de
dc.subject.por.fl_str_mv Chocolate
Doenças cardiovasculares
Estabilidade termo-oxidativa
Preferência sensorial
Chocolate
Cardiovascular diseases
Thermo-oxidative stability
Sensory preference
CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS
topic Chocolate
Doenças cardiovasculares
Estabilidade termo-oxidativa
Preferência sensorial
Chocolate
Cardiovascular diseases
Thermo-oxidative stability
Sensory preference
CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS
description The dark chocolate has shown increased consumption due to their nutritional and functional characteristics, caused by the presence of bioactive substances, health benefits, mainly for its antioxidant capacity, which reduces the incidence of chronic degenerative diseases, particularly cardiovascular disease. The benefits of chocolate come from cocoa butter, the main raw material of chocolate, rich in saturated fatty acids and high concentration of cocoa solids, which contains high levels of flavonoids, minerals, methylxanthines and bioactive amines. However, even with all these functionalities, the chocolate industry in an attempt to reduce production costs, have replaced all or part of the chocolate ingredients, such as cocoa butter, to an increase in other types of fat , that can promote a distortion of sensory properties, as well as to reduce its nutritional value and functional. Given this reality, scientific research has been conducted to analyze the thermo-oxidative behavior of dark chocolates which together with other techniques, provide a complete analysis of the chemical composition, quality of the sample and the identification of variables affecting the properties of chocolate. To compare and characterize commercial chocolates tests were made physical chemistry, thermal and sensory tests with the samples of dark chocolates which contain 70% cocoa solids, evaluating their nutritional value, its thermo-oxidative stability and functional characteristics. After analysis it was found that the mark A was selected as the healthier product for your lipid profile, high content of minerals, and phenolic antioxidant activity satisfactorily. Mark B stood for the high total phenolic content and good antioxidant activity. Its chemical composition and minerals was similar to that of brand A, with the exception of lipid content, which had mostly saturated fatty acids. Brand C had the highest levels of carbohydrate and palmitic acid, lower mineral content compared to other brands of chocolate and the low concentration of total phenolics and antiradical activity. All dark chocolates analyzed showed acceptance more than 70% in all attributes, indicating homogeneity of the formulations of products from different manufacturers, with no significant difference regarding the preference of brands of chocolate.
publishDate 2010
dc.date.none.fl_str_mv 2010-10-06
2010-09-14
2015-04-17T14:49:44Z
2018-07-20T23:42:29Z
2018-07-20T23:42:29Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv SOUZA, Alline da Silva Lima de. Avaliação da estabilidade térmica e oxidativa de chocolates amargos. 2010. 110 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal da Paraí­ba, João Pessoa, 2010.
https://repositorio.ufpb.br/jspui/handle/tede/4087
identifier_str_mv SOUZA, Alline da Silva Lima de. Avaliação da estabilidade térmica e oxidativa de chocolates amargos. 2010. 110 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal da Paraí­ba, João Pessoa, 2010.
url https://repositorio.ufpb.br/jspui/handle/tede/4087
dc.language.iso.fl_str_mv por
language por
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal da Paraí­ba
Brasil
Química e Bioquímica de Alimentos
Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
UFPB
publisher.none.fl_str_mv Universidade Federal da Paraí­ba
Brasil
Química e Bioquímica de Alimentos
Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
UFPB
dc.source.none.fl_str_mv reponame:Biblioteca Digital de Teses e Dissertações da UFPB
instname:Universidade Federal da Paraíba (UFPB)
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reponame_str Biblioteca Digital de Teses e Dissertações da UFPB
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repository.name.fl_str_mv Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB)
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