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Registro Completo |
Biblioteca(s): |
Embrapa Semiárido. |
Data corrente: |
25/11/2020 |
Data da última atualização: |
09/09/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
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: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/232174/1/Relationship-between-bioactive-2021.pdf
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Marc: |
LEADER 02099naa a2200337 a 4500 001 2127043 005 2022-09-09 008 2021 bl uuuu u00u1 u #d 024 7 $a10.1111/ijfs.14820$2DOI 100 1 $aVIRGENS, I. A. das 245 $aRelationship between bioactive compounds and sensory properties of dark chocolate produced from Brazilian hybrid cocoa.$h[electronic resource] 260 $c2021 520 $aThis 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. 650 $aFood technology 650 $aPhenolic compounds 650 $aCacau 650 $aChocolate 650 $aProcessamento 650 $aTecnologia de Alimento 653 $aCacau híbrido brasileiro 653 $aChocolate amargo 653 $aComposto bioativo 653 $aPerfil sensorial 700 1 $aPIRES, T. C. 700 1 $aSANTANA, L. R. R. de 700 1 $aSOARES, S. E. 700 1 $aMACIEL, L. F. 700 1 $aFERREIRA, A. C. R. 700 1 $aBIASOTO, A. C. T. 700 1 $aBISPO, E. da S. 773 $tInternational Journal of Food Science and Technology$gv. 56, p. 1905-1917, 2021.
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Embrapa Semiárido (CPATSA) |
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1. | | 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. Relationship between bioactive compounds and sensory properties of dark chocolate produced from Brazilian hybrid cocoa. International Journal of Food Science and Technology, v. 56, p. 1905-1917, 2021.Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
Biblioteca(s): Embrapa Semiárido. |
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