Physical and Chemical Properties of 70% Cocoa Dark Chocolate Mixed with Freeze-Dried Arazá (Eugenia stipitata) Pulp

Balcázar-Zumaeta C.R.; Castro-Alayo E.M.; Medina-Mendoza M.; Muñoz-Astecker L.D.; Torrejón-Valqui L.; Rodriguez-Perez R.J.; Rojas-Ocampo E.; Cayo-Colca I.S. · Preventive Nutrition and Food Science (2022) · DOI: 10.3746/pnf.2022.27.4.474

Resumen

This work aimed to determine the chemical and physical properties of 70% dark cocoa chocolate, including freeze-dried Arazá (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.

Instituciones: Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas