Structure and nutrition of dark chocolate with pequi mesocarp (<i>Caryocar villosum</i> (Alb.) Pers.)

LORENZO, Natasha Dantas; SANTOS, Orquídea Vasconcelos dos; LANNES, Suzana Caetano da Silva

doi:10.1590/fst.88021

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Food Science and Technology

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.88021 copy

Structure and nutrition of dark chocolate with pequi mesocarp (Caryocar villosum (Alb.) Pers.)

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

In response to consumer’s claims, the aim of this study was the addition of lyophilized pequi mesocarp (pulp) in dark chocolate formulation to improve nutritional value. The lyophilized pequi mesocarp was analyzed and granulometry, centesimal composition, carotenoids, and scanning electron microscopy were verified. Lyophilized mesocarp was added (1.5%) (F2) to the dark chocolate (F1) formulation, and particle size, temper index, physicochemical parameters, rheology, thermal analysis, total antioxidant capacity by iron reduction method, and total phenolics were determined. The addition of 1.5% of pequi lyophilized mesocarp caused no significant increase (p < 0.05) in the particle size of the formulated chocolate mass, without increasing its viscosity and the initial tension. For the formulated chocolate’s tempering curve relative to the control there was an increase in the initial temper temperature and a decrease in the total process time. Infrared showed the presence of fatty acids in the pequi pulp, with 47% fat content and energy value of 519.71 kcal.100 g^-1. Pequi pulp oil content was added (0.7%) to the formulated chocolate by adding the oil properties as high contents of oleic, palmitic and linoleic acids. The energy value of F1 and F2 formulations were 557.5 and 559.73 kcal.100 g^-1, respectively. The thermal analyzes of the control and added chocolates showed that both withstood until 50 °C, not having interference of pequi pulp in the chocolate. The analysis of total phenolics showed an increase in the concentration of these compounds in the chocolate formulation added with lyophilized pequi mesocarp (813.49 µg GAE.mL^-1) compared to the dark chocolate control formulation (235.98 µg GAE.mL^-1). The use of lyophilized pequi pulp as an alternative for the enrichment of nutritional properties in dark chocolate was confirmed in this work. The products obtained have desirable nutritional quality and physical properties, being suitable for industrial production.

Keywords:
bioactive compounds; fruit products; cocoa; thermal analysis; rheology

Tyler standard	Aperture size (mm)
20	0.85
24	0.71
60	0.250
100	0.150
150	0.106

Ingredients	F1 (control) (%)	F2 (%)
Refined Sugar (União, Brasil) (União, Sertãozinho, São Paulo, Brazil)	43.30	43.30
Cocoa liquor (Cargill, São Paulo, Brazil)	46.10	46.10
Cocoa butter (Cargill, São Paulo, Brazil)	9.80	9.80
Soy lecithin (Tovani Benzaquen Ingredients, São Paulo, Brazil)	0.50	0.50
Vanillin powder (Daxia Ingredients and Additives, São Paulo, Brazil	0.30	0.30
Run flavor powder (Daxia Ingredients and Additives, São Paulo, Brazil)	---	0.05
Lyophilized pequi pulp	---	1.5

Coliforms 35 °C e 45 °C	*Salmonella sp.*	Molds and yeasts (UFC)
< 3 nmp/g	Absent	3.7 x 10

	Average opening (AO)	CV (%)
Algebric method	0.567 ± 0.005	42.518 ± 0.005

(%)	Results
Humidity	27.72 ± 0.02
Ash	0.83 ± 0.01
Protein	3.08 ± 0.01
Lipid	46.78 ± 0.69
Carbohydrate	21.59
Total sugars	13.37 ± 0.21
Reducing sugar	10.77 ± 0.17
No reducing sugar	2.6
Sucrose	2.47
Energy value (kcal.100 g^-1)	519.71

	Carotenoids (µg β-carotene/g)	Carotenoids (µg lutein/g)	Total Carotenoids (µg/g)
	3.296 ± 0.439	3.3 ± 0.439	6.60 ± 0.44

	Temperature (°C)	Time (min)	Slope (°C/min)	TI
TI_BR	21.2 ± 0.4	3.1 ± 0.2	0.47 ± 0.04	3.4 ± 0.12
TI_AD	24.1 ± 0.3	2.3 ± 0.12	0.34 ± 0.21	3.8 ± 0.7

.	Control (F1)	(F2)
Water activity (Aw)	0.43^a ± 0.02	0.46^a ± 0.00
pH	7.07^a ± 0.03	6.32^b ± 0.01

(%)	Control (F1)	(F2)
Moisture	1.06 ± 0.07^b	1.20 ± 0.01^a
Ash	2.47 ± 0.03^a	2.21 ± 0.02^b
Proteins	14.40 ± 0.28^a	14.30 ± 0.25^a
Lipids	34.32 ± 0.11^a	34.67 ± 0.39^a
Carbohydrates	47.8	47.62
Energy value (kcal.100 g^-1)	557.5	559.73

	Control F1	F2
Particle size	22.5^b ± 0.26	62.0^a ± 2.4
Yield stress (Pa)	28.04^a ± 0.21	30.65^a ± 1.69
Viscosity (Pa.s)	4.32^a ± 0.40	3.98^a ± 0.83
Determination Coefficient	0.97 ± 0,00	0.96 ± 0.00

	Total phenolics content (mg GAE.mL^-1)
Lyophilized pequi pulp	358.43^c ± 0.01
Cocoa liquor	523.80^b ± 0.01
F1 (Control)	235.98^d ± 0.05
F2 (Chocolate added with lyophilized pequi pulp)	813.49^a ± 0.03

	ferrous sulphate mM/g^* * n : 3 Same letter, in the same line, indicates that there is no difference in 5% of significance (p < 5).
Lyophilized pequi pulp extract	8.67^b ± 0.01
Cocoa liquor extract	25.68^a ± 0.03
F1 (Control chocolate extract)	23.62^ab ± 0.05
F2 (Chocolate added with lyophilized pequi pulp extract)	23.51^ab ± 0.02

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[1] *Corresponding author: scslan@usp.br