Medina-Mendoza Marleni, Castro-Alayo Efrain M, Balcazar-Zumaeta Cesar R, Silva-Zuta Miguelina Z, Maicelo-Quintana Jorge L, Cayo-Colca Ilse S
Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru.
Programa de Doctorado en Ciencias Agrarias, Escuela de Posgrado, Universidad Nacional de Piura, Piura, Jr. Tacna 748, Piura, Peru.
Heliyon. 2023 Sep 6;9(9):e19886. doi: 10.1016/j.heliyon.2023.e19886. eCollection 2023 Sep.
Chocolate is a widely consumed product with high levels of polyphenols; unfortunately, it is reduced during the process. Adding other components allows for counteracting the polyphenols lost during chocolate processing and reducing the content of unsaturated fatty acids, affecting its physical properties. This study identified the conching time, concentration of sauco by-products, and levels of sacha inchi oil to produce enriched dark chocolates. For this study, sauco by-products in percentages of 2, 6 and 10%, sacha inchi oil in levels of 1, 3, and 5%, and three conching times of 16, 20, and 24 h were added to 75% dark chocolates, and the process conditions were optimized through the response surface methodology (RSM). The physicochemical properties of the dark chocolates were studied, observing that the sauco by-product, sacha inchi oil, and conching time significantly affected (p < 0.05) the variables of antioxidant activity, total phenol content, rheology, hardness, and particle size. The R correlation of the factors declared against the variables indicated the model's reliability as it was close to 1. The results suggest that incorporating sauco by-products allows for obtaining chocolates with good chemical properties; however, high percentages of sacha inchi oil and shorter conching time cause a negative effect on the chocolate affecting the physical properties.
巧克力是一种消费广泛且富含多酚的产品；不幸的是，在加工过程中其含量会降低。添加其他成分可以抵消巧克力加工过程中损失的多酚，并降低不饱和脂肪酸的含量，这会影响其物理性质。本研究确定了精炼时间、沙科副产品浓度和印加果油水平，以生产富含营养的黑巧克力。在本研究中，将2%、6%和10%的沙科副产品、1%、3%和5%的印加果油以及16小时、20小时和24小时的三个精炼时间添加到75%的黑巧克力中，并通过响应面法（RSM）优化工艺条件。对黑巧克力的理化性质进行了研究，发现沙科副产品、印加果油和精炼时间对抗氧化活性、总酚含量、流变学、硬度和粒径等变量有显著影响（p<0.05）。所宣称的因素与变量之间的R相关性表明该模型具有可靠性，因为它接近1。结果表明，加入沙科副产品可以获得具有良好化学性质的巧克力；然而，高比例的印加果油和较短的精炼时间会对巧克力产生负面影响，影响其物理性质。
