The effect on bioactive components and characteristics of chocolate by functionalization with raw cocoa beans

Abstract

Chocolate manufacturers often develop their own original blends of cocoa beans, which, after processing, will give an unique sensory properties to their chocolates. In recent years, there has been a trend in the production of an increasing amount of low-processed or unprocessed food. Therefore, we carried out the research in which we obtained and analyzed chocolates with different blends of cocoa liquors prepared from roasted and unroasted cocoa beans of Criollo and Forastero varieties.Studies have shown that viscosity and yield value increased and hardness of chocolates lowered with the increase content of cocoa liquor from unroasted beans. Chocolates with cocoa liquor from roasted beans were characterized by the largest ability to scavenge DPPH radicals. Antioxidant activity determined by the ORAC-FL method increased with increasing polyphenol content in the chocolates. Type of the cocoa liquor used induced minor changes in the polyphenol and fatty acid composition. Asparagine was determined at the highest concentration, followed by alanine, glutamine, and serine. The concentration of acetic acid was the higher the higher the content of unroasted beans. The increased content of cocoa liquor from unroasted beans caused the color of the chocolate to brighten, more red and yellow. All tested chocolates were characterized by good organoleptic properties and microbial stability.

Keywords: Amino acids; Antioxidant and antiradical activity; Chocolate; Fatty acids; Physicochemical, Textural and rheological properties; Polyphenols; Volatile compounds.