Data/hora: 10/06/2024 00:59:45

Biblioteca(s): | Embrapa Semiárido.
Data corrente: | 25/11/2020
Data da última atualização: | 09/09/2022
Autoria: | VIRGENS, I. A. das; PIRES, T. C.; SANTANA, L. R. R. de; SOARES, S. E.; MACIEL, L. F.; FERREIRA, A. C. R.; BIASOTO, A. C. T.; BISPO, E. da S.
Afiliação: | IVIA ARAUJO DAS VIRGENS, Faculdade de Farmácia, Universidade Federal da Bahia; TASSIA CAVALCANTE PIRES, Faculdade de Farmácia, Universidade Federal da Bahia; LIGIA REGINA RADOMILLE DE SANTANA, Faculdade de Farmácia, Universidade Federal da Bahia; SERGIO EDUARDO SOARES, Faculdade de Farmácia, Universidade Federal da Bahia; LEONARDO FONSECA MACIEL, Faculdade de Farmácia, Universidade Federal da Bahia; ADRIANA CRISTINA REIS FERREIRA, Centro de Inovaçao do Cacau–CIC, Ilhéus; ALINE TELLES BIASOTO MARQUES, CPATSA; ELIETE DA SILVA BISPO, aculdade de Farmácia, Universidade Federal da Bahia.
Título: | Relationship between bioactive compounds and sensory properties of dark chocolate produced from Brazilian hybrid cocoa.
Ano de publicação: | 2021
Fonte/Imprenta: | International Journal of Food Science and Technology, v. 56, p. 1905-1917, 2021.
DOI: | 10.1111/ijfs.14820
Idioma: | Inglês
Conteúdo: | This work evaluated the influence of bioactive compounds on the sensory profile and acceptability of dark chocolate produced from Brazilian hybrid cocoa. The results showed that higher contents of catechin, epicatechin, caffeine, total phenolic compounds and flavonoids contributed to higher intensity of bitterness, cocoa flavour, acid taste, and astringency, and negatively affected the acceptance of chocolate samples from the TSH1188, PH16, and CEPEC2002 varieties. Other varieties SR162 and BN34 showed lower contents of caffeine and phenolic compounds, and higher concentration of theobromine, revealed notes of sweet/caramel and fruity flavour, presented a higher acceptance. This research showed the great potential of the ?Catongo? (SR162) and BN34 hybrids from southern Bahia (Brazil) for the production of fine cocoa. The chemical and sensory evaluations may be a strategic tool to help cocoa producers in deciding which genetic varieties should be marketed as fine cocoa, adding value to the product and highlighting promising cocoa varieties.
Palavras-Chave: | Cacau híbrido brasileiro; Chocolate amargo; Composto bioativo; Perfil sensorial.
Thesagro: | Cacau; Chocolate; Processamento; Tecnologia de Alimento.
Thesaurus Nal: | Food technology; Phenolic compounds.
Categoria do assunto: | X Pesquisa, Tecnologia e Engenharia
URL: | http://ainfo.cnptia.embrapa.br/digital/bitstream/item/232174/1/Relationship-between-bioactive-2021.pdf
Registro original: | Embrapa Semiárido (CPATSA)
Exemplares: | CPATSA - (59263-1) - UPC - AP - DD -  -  -  - DIS