Avaliação da estabilidade térmica e oxidativa de chocolates amargos

• 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
• 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

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.