Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2023 Sep 6;9(9):e19886.
doi: 10.1016/j.heliyon.2023.e19886. eCollection 2023 Sep.

Conching process time, sauco by-product concentration, and sacha inchi oil levels identification for the enrichment of dark chocolate

Marleni Medina-Mendoza  1 , Efrain M Castro-Alayo  1 , Cesar R Balcazar-Zumaeta  1   2 , Miguelina Z Silva-Zuta  1 , Jorge L Maicelo-Quintana  3 , Ilse S Cayo-Colca  3
Affiliations

Conching process time, sauco by-product concentration, and sacha inchi oil levels identification for the enrichment of dark chocolate

Marleni Medina-Mendoza et al. Heliyon. .

Abstract

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 R2 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.

Keywords: CBE; Fortification; Polyphenols; Sacha inchi oil; Sauco by-products.

PubMed Disclaimer

Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Workflow for identifying the conching process time, sauco by-product concentration, and sacha inchi oil levels for the enrichment of dark chocolate.
Fig. 2
Fig. 2
Response surface of AA-DPPH (a), AA-ABTS (b), TPC (c), CPV (d), CEL(e), Hardness (f), PSD- D [10] (g), PSD- D[50] (h) and PSD- D[90] (i) as a function of CT: conching time; SP: sauco by-products; SIO: sacha inchi oil.
Fig. 2
Fig. 2
Response surface of AA-DPPH (a), AA-ABTS (b), TPC (c), CPV (d), CEL(e), Hardness (f), PSD- D [10] (g), PSD- D[50] (h) and PSD- D[90] (i) as a function of CT: conching time; SP: sauco by-products; SIO: sacha inchi oil.
See this image and copyright information in PMC

References

    1. Sadowska-Rociek A. Monitoring of monochloropropanediol esters and glycidyl esters in different types of chocolates using the modified sample preparation approach. Lebensm. Wiss. Technol. 2022;165 doi: 10.1016/j.lwt.2022.113692. - DOI
    1. Zugravu C., Otelea M.R., Chocolate Dark. To eat or not to eat? A review. J. AOAC Int. 2019;102:1388–1396. doi: 10.5740/jaoacint.19-0132. - DOI - PubMed
    1. Gültekin-Özgüven M., Berktaş İ., Özçelik B. Influence of processing conditions on procyanidin profiles and antioxidant capacity of chocolates: optimization of dark chocolate manufacturing by response surface methodology. LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.) 2016;66:252–259. doi: 10.1016/j.lwt.2015.10.047. - DOI
    1. Toker O.S., Palabiyik I., Konar N. Chocolate quality and conching. Trends Food Sci. Technol. 2019;91:446–453. doi: 10.1016/j.tifs.2019.07.047. - DOI
    1. Żyżelewicz D., Budryn G., Oracz J., Antolak H., Kręgiel D., Kaczmarska M. The effect on bioactive components and characteristics of chocolate by functionalization with raw cocoa beans. Food Res. Int. 2018;113:234–244. doi: 10.1016/j.foodres.2018.07.017. - DOI - PubMed

LinkOut - more resources