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

Authors

  • Marília Viana Borges Universidade Estadual do Sudoeste da Bahia, Praça Primavera, no 40, Primavera, CEP 45700-000 Itapetinga, BA.
  • Cristina Xavier dos Santos Leite Universidade Estadual do Sudoeste da Bahia, Praça Primavera, no 40, Primavera, CEP 45700-000 Itapetinga, BA.
  • Ingrid Alves Santos Universidade Estadual do Sudoeste da Bahia, Praça Primavera, no 40, Primavera, CEP 45700-000 Itapetinga, BA.
  • Danilo Junqueira Leão Universidade Estadual do Sudoeste da Bahia, Praça Primavera, no 40, Primavera, CEP 45700-000 Itapetinga, BA.
  • Sibelli Passini Barbosa Ferrão Universidade Estadual do Sudoeste da Bahia, Praça Primavera, no 40, Primavera, CEP 45700-000 Itapetinga, BA.
  • Leandro Soares Santos Universidade Estadual do Sudoeste da Bahia, Praça Primavera, no 40, Primavera, CEP 45700-000 Itapetinga, BA.
  • Amanda Beatriz Sales de Lima Universidade Estadual do Sudoeste da Bahia, Praça Primavera, no 40, Primavera, CEP 45700-000 Itapetinga, BA.
  • Carmen Wobeto Universidade Federal de Mato Grosso, Avenida Alexandre Ferronato, no 1.200, Setor Industrial, CEP 78550-728 Sinop, MT.
  • Suzana Caetano da Silva Lannes Universidade de São Paulo, Avenida Professor Lineu Prestes, no 580, Bloco 13-A, Cidade Universitária, CEP 05508-000 São Paulo, SP.
  • Marcondes Viana da Silva Universidade Estadual do Sudoeste da Bahia, Praça Primavera, no 40, Primavera, CEP 45700-000 Itapetinga, BA.

Keywords:

Coffea arabica, by-product, Casson model, color, rotational test, sustainability

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.

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Published

2024-08-22

How to Cite

Borges, M. V., Leite, C. X. dos S., Santos, I. A., Leão, D. J., Ferrão, S. P. B., Santos, L. S., … Silva, M. V. da. (2024). Technological and nutritional aspects of dark chocolate with added coffee husk flour. Pesquisa Agropecuaria Brasileira, 59(AB), e03484. Retrieved from https://apct.sede.embrapa.br/pab/article/view/27732

Issue

V.59, Jan./Dec., 2024 :Continuos publication

Section

FOOD TECHNOLOGY