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Technological and nutritional aspects of dark chocolate with added coffee husk flour

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dc.contributor.author Borges, Marília Viana
dc.contributor.author Leite, Cristina Xavier dos Santos
dc.contributor.author Santos, Ingrid Alves
dc.contributor.author Leão, Danilo Junqueira
dc.contributor.author Ferrão, Sibelli Passini Barbosa
dc.contributor.author Santos, Leandro Soares
dc.contributor.author Lima, Amanda Beatriz Sales de
dc.contributor.author Wobeto, Carmen
dc.contributor.author Lannes, Suzana Caetano da Silva
dc.contributor.author Silva, Marcondes Viana da
dc.date.accessioned 2024-08-19T22:38:56Z
dc.date.available 2024-08-19T22:38:56Z
dc.date.issued 2024-07-19
dc.identifier.citation BORGES, M. V. et al. Technological and nutritional aspects of dark chocolate with added coffee husk flour. Pesquisa Agropecuária Brasileira, Brasília, v. 59, e03484, 19 jul. 2024. pt_BR
dc.identifier.issn 1678-3921
dc.identifier.uri https://doi.org/10.1590/S1678-3921.pab2024.v59.03484 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/14570
dc.description.abstract The objective of this work was to produce dark chocolates with the addition of coffee husk flour (CHF) and to evaluate the generated effects on their physical, physicochemical, microbiological, textural, and rheological characteristics. Husks of the Pacamara coffee (Coffea arabica) variety, produced under organic management, were used. The samples were previously dried, ground, and sieved at 0.250 mm. Five chocolate formulations were previously standardized at 55% content of cocoa solids (mass and cocoa butter) and at 0.4% soy lecithin. The addition of CHF was tested at the concentrations of 0, 2.5, 5.0, 7.5, and 10%, using a completely randomized design and three replicates. The addition of CHF up to 10% alters the physicochemical, textural, and rheological properties of the chocolate formulations, but without compromising their composition and quality. The tested formulations only differed regarding hardness and cohesiveness, evaluated in the texture profile. The hardness of the chocolate formulations increases as CHF is added. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Empresa Brasileira de Pesquisa Agropecuária - Embrapa pt_BR
dc.relation.ispartofseries Pesquisa Agropecuária Brasileira;v. 59, e03484, 2024;
dc.rights Open Access pt_BR
dc.subject Coffea arabica pt_BR
dc.subject By-product pt_BR
dc.subject Casson model pt_BR
dc.subject Color pt_BR
dc.subject Rotational test pt_BR
dc.subject Sustainability pt_BR
dc.subject.classification Cafeicultura::Resíduos e subprodutos do café pt_BR
dc.title Technological and nutritional aspects of dark chocolate with added coffee husk flour pt_BR
dc.type Artigo pt_BR

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