Effect of lecithin incorporation on the physical properties of dark chocolates

Authors

  • Robin Oblitas Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas
  • Luz Quispe Sanchez Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Perú
  • Manuel Oliva Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Perú
  • Segundo Chavez Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Perú

DOI:

https://doi.org/10.55996/dekamuagropec.v4i2.193

Keywords:

Viscosity, hardness, lecitina.

Abstract

The study of viscosity and texture in chocolates facilitates the generation of new important information for the production and development of this product, and thus avoid defects during processing, including the variety of cocoa beans used to make the chocolates. For this reason, the objective was to evaluate the rheological and textural behavior of dark chocolates made with Criollo and CCN-51 cocoa beans with the addition of lecithin. Dark chocolate bars were made with 70% of the two cocoa varieties and lecithin was added (0.2-0.4g/100g). The samples were tested for viscosity in a rheometer and texture (hardness) in a texturometer. As a result, the chocolates made with beans of the two varieties presented different viscosity and hardness, due to the fact that the composition of the cocoa beans is different and the addition of lecithin influenced these properties, decreasing their viscosity and texture (hardness).

Downloads

Download data is not yet available.

References

Acierno, V., Liu, N., Alewijn, M., Stieger, M., & van Ruth, S. M. (2019). Which cocoa bean traits persist when eating chocolate? Real-time nosespace analysis by PTR-QiToF-MS. Talanta, 195, 676–682. https://doi.org/10.1016/J.TALANTA.2018.11.100

Ahmed, J., Ptaszek, P., & Basu, S. (2017). Food Rheology: Scientific Development and Importance to Food Industry. Advances in Food Rheology and Its Applications, 1–4. https://doi.org/10.1016/B978-0-08-100431-9.00001-2

Aktar, T., Karci, B., Citir Yucel, H., & Ergin, F. (2022). Determining the relationship between food texture and dental condition: First bite and chewing aspects. Archives of Oral Biology, 141, 105483. https://doi.org/10.1016/J.ARCHORALBIO.2022.105483

Andrade, J. A., Rivera-García, J., Chire-Fajardo, G. C., & Ureña-Peralta, M. O. (2019). Physical and chemical properties of cacao cultivars (Theobroma cacao L.) from Ecuador and Peru. Enfoque UTE, 10(4), 1–12. https://doi.org/10.29019/ENFOQUE.V10N4.462

Beckett, S. T., González Alonso, M., & Hancock, B. L. (1994). Fabricación y utilización industrial del chocolate. https://books.google.com/books/about/Fabricaci%C3%B3n_y_Utilizaci%C3%B3n_Industrial_D.html?hl=es&id=HtoFAAAACAAJ

Caparosa, M. H., & Hartel, R. W. (2019). Structure and Properties of Chocolate. Encyclopedia of Food Chemistry, 61–65. https://doi.org/10.1016/B978-0-08-100596-5.22525-0

Chire, G. C., & Hartel, R. W. (2010a). Effects of different emulsifiers on tempering of dark chocolates. Ciencia e Investigación, 13(1), 14–18.

Chire, G. C., & Hartel, R. W. (2010b). Efectos de diferentes emulsificantes en el atemperado de chocolate oscuro. Ciencia e Investigación, 13(1), 14–18. https://doi.org/10.15381/ci.v13i1.3173

de Los Ángeles Borda, M., & Rocca, P. della.

(2012). Aderezo con características de alimento funcional. 10(2).

Gallego, M., Barat, J. M., Grau, R., & Talens, P. (2022). Compositional, structural design and nutritional aspects of texture-modified foods for the elderly. Trends in Food Science & Technology, 119, 152–163. https://doi.org/10.1016/J.TIFS.2021.12.008

Glicerina, V., Balestra, F., Dalla Rosa, M., & Romani, S. (2016a). Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study. Journal of Food Engineering, 169, 165–171. https://doi.org/10.1016/j.jfoodeng.2015.08.011

Glicerina, V., Balestra, F., Dalla Rosa, M., & Romani, S. (2016b). Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study. Journal of Food Engineering, 169, 165–171. https://doi.org/10.1016/J.JFOODENG.2015.08.011

Glicerina, V., Balestra, F., Rosa, M. D., & Romani, S. (2013). Rheological, textural and calorimetric modifications of dark chocolate during process. Journal of Food Engineering, 119(1), 173–179. https://doi.org/10.1016/J.JFOODENG.2013.05.012

Kongor, J. E., Hinneh, M., de Walle, D. van, Afoakwa, E. O., Boeckx, P., & Dewettinck, K. (2016). Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review. Food Research International, 82, 44–52. https://doi.org/10.1016/J.FOODRES.2016.01.012

Lillah, Asghar, A., Pasha, I., Murtaza, G., & Ali, M. (2017). Improving heat stability along with quality of compound dark chocolate by adding optimized cocoa butter substitute (hydrogenated palm kernel stearin) emulsion. LWT, 80, 531–536. https://doi.org/10.1016/J.LWT.2017.02.042

Ostrowska-Ligęza, E., Marzec, A., Górska, A., Wirkowska-Wojdyła, M., Bryś, J., Rejch, A., & Czarkowska, K. (2019). A comparative study of thermal and textural properties of milk, white and dark chocolates. Thermochimica Acta, 671, 60–69. https://doi.org/10.1016/J.TCA.2018.11.005

Rohm, H., Böhme, B., & Skorka, J. (2018). The impact of grinding intensity on particle properties and rheology of dark chocolate. LWT, 92, 564–568. https://doi.org/10.1016/J.LWT.2018.03.006

Sözeri Atik, D., Bölük, E., Toker, O. S., Palabiyik, I., & Konar, N. (2020). Investigating the effects of Lecithin-PGPR mixture on physical properties of milk chocolate. LWT, 129, 109548. https://doi.org/10.1016/J.LWT.2020.109548

Zhong, Q. (2019). Food Rheology. Handbook of Farm, Dairy and Food Machinery Engineering, 461–481. https://doi.org/10.1016/B978-0-12-814803-7.00018-

Additional Files

Published

2023-12-13

How to Cite

Oblitas, R., Quispe Sanchez, L., Oliva, M., & Chavez, S. (2023). Effect of lecithin incorporation on the physical properties of dark chocolates. Revista Científica Dékamu Agropec, 4(2), 10–16. https://doi.org/10.55996/dekamuagropec.v4i2.193

Issue

Vol. 4 No. 2 (2023): Revista Científica Dékamu Agropec

Section

Artículos Originales

License

Copyright (c) 2023 Robin Oblitas, Luz Quispe Sanchez, Manuel Oliva, Segundo Chavez

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Los autores que publican en esta revista aceptan los siguientes términos:

  1. Los autores conservan los derechos de autor y conceden a la revista el derecho publicación con la obra, simultáneamente licenciada bajo una licencia de Creative Commons CC By que permite a otros compartir el trabajo, pero citando la publicación inicial en esta revista.
  2. Los autores pueden celebrar acuerdos contractuales adicionales separados para la distribución no exclusiva de la versión publicada de la obra de la revista (por ejemplo, publicarla en un repositorio institucional o publicarla en un libro), pero citando la publicación inicial en esta revista.
  3. Se permite y anima a los autores a publicar su trabajo en línea (por ejemplo, en repositorios institucionales o en su sitio web) antes y durante el proceso de presentación, ya que puede conducir a intercambios productivos, así como una mayor citación del trabajo publicado (https://web-archive.southampton.ac.uk/opcit.eprints.org/oacitation-biblio.html)
Crossref
Scopus
Google Scholar
Europe PMC