avaliação química de substitutos de cacau e estudo sensorial de achocolatados formulados chemical evaluation of cocoa substitutes and study of formulated chocolate drink powder

Clicks: 238
ID: 138038
2009
Free PDF
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This article has not been analysed, so there is no overall score — reader engagement is measured and shown alongside.
AI Quality Assessment
Not analyzed
Readership in this journal
Steady

Ranked #91 of 124 articles by views in software - practice and experience

Most read Least read

Bar heights use a square-root scale. Only the 120 most-read articles are drawn; the journal has 124 in total.

Mint this article as an NFT
Not yet minted

Create a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.

5 SUSD one-off · no wallet required
Sign in to mint
Abstract
O cacau em pó é obtido a partir da pasta de cacau preparada com sementes que passaram pelos processos de fermentação, secagem, torrefação, moagem e prensa (para separação da manteiga de cacau), podendo ser utilizado em formulações de achocolatados que além de cacau em pó são produzidos com: açúcar, aroma e outros ingredientes constantes da formulação. Nos países líderes de produção, o preço do cacau é afetado pelo clima, pragas e fatores políticos. Substitutos de cacau são substâncias que podem entrar na formulação de produtos que utilizam cacau em pó para substituí-lo parcial ou totalmente, com a finalidade de diminuição do preço do produto final, garantia de qualidade dos produtos dependentes de cacau na entressafra ou mesmo na possível ausência do cacau em pó no mercado. Os substitutos escolhidos para avaliação foram: farinha tostada de alfarroba, cupuaçu em pó, composto da semente de cacau e aromas. Os objetivos foram: avaliar quimicamente (composição centesimal e teor de metilxantinas) os substitutos de cacau e sensorialmente, sob a forma de achocolatados. Concluiu-se que os produtos analisados apresentam diferentes propriedades químicas daquelas do cacau, sendo que os aromas foram preferidos nos testes sensoriais.
Cocoa powder is obtained from cocoa paste. It is prepared with fermented, dried, toasted, grinded and pressed beans (to separate cocoa butter). It can be used to produce chocolate powders, which contains cocoa powder, sugar, chocolate flavor and other ingredients. In the major producing countries, the price of cocoa by-product is affected by the climate, plagues and political factors. Cocoa substitutes are substances that can total or partially substitute cocoa powder in the formulation of different products with the purpose of reducing the final price, guaranteeing the quality in the off season or even during a possible short availability of cocoa powder in the market. The substitutes chosen for evaluation include toasted carob powder, cupuaçu powder, cocoa seed compounds and aroma. The objectives of this study were evaluate chemical parameters (centesimal composition and methylxanthines) of the cocoa powder substitutes and carry out a sensorial evaluation of chocolate drink powders formulated with the substitutes. As results, the substitutes showed different chemical properties from those of cocoa, and the sensorial tests showed preference to the aroma.
Reference Key
medeiros2009foodavaliao Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Magda Leite Medeiros;Suzana Caetano da Silva Lannes
Journal software - practice and experience
Year 2009
DOI
10.1590/S0101-20612009000200002
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000200002
Keywords
cocoa

Citations

No citations found. To add a citation, contact the admin at info@scimatic.org

Comments

No comments yet. Be the first to comment on this article.