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Rheological, bioactive properties and sensory preferences of dark chocolates with partial incorporation of Sacha Inchi (Plukenetia volubilis L.) oil

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dc.contributor.author Medina-Mendoza, Marleni es_PE
dc.contributor.author Rodriguez Pérez, Roxana Jakeline es_PE
dc.contributor.author Rojas-Ocampo, E. es_PE
dc.contributor.author Torrejón-Valqui, Llisela es_PE
dc.contributor.author Fernández-Jeri, A.B. es_PE
dc.contributor.author Idrogo-Vásquez, G. es_PE
dc.contributor.author Cayo-Colca, Ilse Silvia es_PE
dc.contributor.author Castro Alayo, Efraín Manuelito es_PE
dc.date.accessioned 2024-05-30T23:13:38Z
dc.date.available 2024-05-30T23:13:38Z
dc.date.issued 2021
dc.description.abstract We studied the effect of substituting partially, cocoa butter (CB) with Sacha Inchi (Plukenetia volubilis L.) oil (SIO) on rheology, bioactive properties, and sensory preferences in potentially functional chocolate. For this 70% dark chocolates were prepared and the CB was substituted with 1.5%, 3%, and 4.5% of SIO. Hardness and viscosity of the SIO-chocolates were significantly reduced compared to the control (5451 ± 658 g; 17.01 ± 0.94 Pa s, respectively). Total phenolic content remained constant while the antioxidant capacity increased up to IC50 of 2.48 ± 0.10 as the content of SIO increased. The Casson yield stress and Casson plastic viscosity decreased as the amount of SIO increased. Chocolates with 4.5% SIO had a similar color, better glossiness, preferable snap attributes, and were more accepted (7.50 ± 0.08) compared to the control (p < 0.05), measured with a hedonic scale. Then, SIO can improve the bioactive properties of dark chocolates obtaining a potentially functional food with acceptable physicochemical characteristics. SIO can be considered as a new cocoa butter equivalent.
dc.description.sponsorship Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - Concytec
dc.identifier.doi https://doi.org/10.1016/j.heliyon.2021.e06154
dc.identifier.scopus 2-s2.0-85100274110
dc.identifier.uri https://hdl.handle.net/20.500.12390/2396
dc.language.iso eng
dc.publisher Elsevier Ltd
dc.relation.ispartof urn:issn:2405-8440
dc.rights info:eu-repo/semantics/openAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject Sensory preferences
dc.subject Criollo cocoa beans es_PE
dc.subject Dark chocolate es_PE
dc.subject Functional food es_PE
dc.subject Rheology es_PE
dc.subject Sacha Inchi oil es_PE
dc.subject.ocde https://purl.org/pe-repo/ocde/ford#2.11.01
dc.title Rheological, bioactive properties and sensory preferences of dark chocolates with partial incorporation of Sacha Inchi (Plukenetia volubilis L.) oil
dc.type info:eu-repo/semantics/article
dspace.entity.type Publication
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