Publication
Development of a Functional Dark Chocolate with Baobab Pulp
| Summary: | In recent years, cocoa and dark chocolate have attracted the interest of consumers not only for their sensory characteristics but also for their nutritional properties and positive impact on health. The baobab is a fruit of African origin with a sour and slightly sweet flavour, widely consumed by local communities due to its unique nutritional features. The aim of this work was to evaluate the impact of the concentration of baobab flour in the development of functional dark chocolate, including physical, chemical, nutritional and sensory evaluations. The results presented a positive correlation between the incorporation of baobab flour and the antioxidant activity (up to 2297 mmol TE/100 g), vitamin C content (up to 49.7 mg/100 g), calcium (up to 1052 mg/kg), potassium (up to 10,175 mg/kg), phosphorus (up to 795.9 mg/kg), chlorine (up to 235.4 mg/kg) and sulphur (up to 1158 mg/kg). The sensory evaluation of dark chocolate with 3% baobab presented the highest evaluation on the parameters “texture” and “overall flavour”, while the parameter “overall flavour” presented the lowest evaluation on chocolate with 9% baobab. No influence was observed on fatty acid profile, protein, fat and hardness. |
|---|---|
| Main Authors: | Monteiro, Sara |
| Other Authors: | Dias, João; Lourenço, Vanda; Partidário, Ana; Lageiro, Manuela; Lampreia, Célia; Fernandes, Jaime; Lidon, Fernando; Reboredo, Fernando; Alvarenga, Nuno |
| Subject: | antioxidant baobab chocolate phenolic compound vitamin C and minerals Food Science Microbiology Health(social science) Health Professions (miscellaneous) Plant Science |
| Year: | 2023 |
| Country: | Portugal |
| Document type: | article |
| Access type: | open access |
| Associated institution: | Universidade Nova de Lisboa |
| Language: | English |
| Origin: | Repositório Institucional da UNL |
| _version_ | 1868982992423092224 |
|---|---|
| author | Monteiro, Sara |
| author2 | Dias, João Lourenço, Vanda Partidário, Ana Lageiro, Manuela Lampreia, Célia Fernandes, Jaime Lidon, Fernando Reboredo, Fernando Alvarenga, Nuno |
| author2_role | author author author author author author author author author |
| author_facet | Monteiro, Sara Dias, João Lourenço, Vanda Partidário, Ana Lageiro, Manuela Lampreia, Célia Fernandes, Jaime Lidon, Fernando Reboredo, Fernando Alvarenga, Nuno |
| author_role | author |
| contributor_name_str_mv | DCT - Departamento de Ciências da Terra GeoBioTec - Geobiociências, Geoengenharias e Geotecnologias CMA - Centro de Matemática e Aplicações DM - Departamento de Matemática MDPI - Multidisciplinary Digital Publishing Institute RUN |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Monteiro, Sara\"},{\"Person.name\":\"Dias, João\"},{\"Person.name\":\"Lourenço, Vanda\"},{\"Person.name\":\"Partidário, Ana\"},{\"Person.name\":\"Lageiro, Manuela\"},{\"Person.name\":\"Lampreia, Célia\"},{\"Person.name\":\"Fernandes, Jaime\"},{\"Person.name\":\"Lidon, Fernando\"},{\"Person.name\":\"Reboredo, Fernando\"},{\"Person.name\":\"Alvarenga, Nuno\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | DCT - Departamento de Ciências da Terra GeoBioTec - Geobiociências, Geoengenharias e Geotecnologias CMA - Centro de Matemática e Aplicações DM - Departamento de Matemática MDPI - Multidisciplinary Digital Publishing Institute RUN |
| datacite.creators.creator.creatorName.fl_str_mv | Monteiro, Sara Dias, João Lourenço, Vanda Partidário, Ana Lageiro, Manuela Lampreia, Célia Fernandes, Jaime Lidon, Fernando Reboredo, Fernando Alvarenga, Nuno |
| datacite.date.Accepted.fl_str_mv | 2023-04-20T00:00:00Z |
| datacite.date.available.fl_str_mv | 2023-07-12T22:18:53Z |
| datacite.date.embargoed.fl_str_mv | 2023-07-12T22:18:53Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | antioxidant baobab chocolate phenolic compound vitamin C and minerals Food Science Microbiology Health(social science) Health Professions (miscellaneous) Plant Science |
| datacite.titles.title.fl_str_mv | Development of a Functional Dark Chocolate with Baobab Pulp |
| dc.contributor.none.fl_str_mv | DCT - Departamento de Ciências da Terra GeoBioTec - Geobiociências, Geoengenharias e Geotecnologias CMA - Centro de Matemática e Aplicações DM - Departamento de Matemática MDPI - Multidisciplinary Digital Publishing Institute RUN |
| dc.creator.none.fl_str_mv | Monteiro, Sara Dias, João Lourenço, Vanda Partidário, Ana Lageiro, Manuela Lampreia, Célia Fernandes, Jaime Lidon, Fernando Reboredo, Fernando Alvarenga, Nuno |
| dc.date.Accepted.fl_str_mv | 2023-04-20T00:00:00Z |
| dc.date.available.fl_str_mv | 2023-07-12T22:18:53Z |
| dc.date.embargoed.fl_str_mv | 2023-07-12T22:18:53Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10362/155173 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | antioxidant baobab chocolate phenolic compound vitamin C and minerals Food Science Microbiology Health(social science) Health Professions (miscellaneous) Plant Science |
| dc.title.fl_str_mv | Development of a Functional Dark Chocolate with Baobab Pulp |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | In recent years, cocoa and dark chocolate have attracted the interest of consumers not only for their sensory characteristics but also for their nutritional properties and positive impact on health. The baobab is a fruit of African origin with a sour and slightly sweet flavour, widely consumed by local communities due to its unique nutritional features. The aim of this work was to evaluate the impact of the concentration of baobab flour in the development of functional dark chocolate, including physical, chemical, nutritional and sensory evaluations. The results presented a positive correlation between the incorporation of baobab flour and the antioxidant activity (up to 2297 mmol TE/100 g), vitamin C content (up to 49.7 mg/100 g), calcium (up to 1052 mg/kg), potassium (up to 10,175 mg/kg), phosphorus (up to 795.9 mg/kg), chlorine (up to 235.4 mg/kg) and sulphur (up to 1158 mg/kg). The sensory evaluation of dark chocolate with 3% baobab presented the highest evaluation on the parameters “texture” and “overall flavour”, while the parameter “overall flavour” presented the lowest evaluation on chocolate with 9% baobab. No influence was observed on fatty acid profile, protein, fat and hardness. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://run.unl.pt/bitstreams/2573934a-49d6-42c0-86a4-1b76fdcd0fb7/download |
| funder_facet_str_mv | FCT{{{_:::_}}}Fundação para a Ciência e a Tecnologia FCT{{{_:::_}}}Fundação para a Ciência e a Tecnologia FCT{{{_:::_}}}Fundação para a Ciência e a Tecnologia |
| funding.funder.alternateName_str_mv | FCT FCT FCT |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100001871 http://doi.org/10.13039/501100001871 http://doi.org/10.13039/501100001871 |
| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia |
| funding.name_str_mv | 6817 - DCRRNI ID 6817 - DCRRNI ID 6817 - DCRRNI ID |
| id | run_bdbb5a3d3f8a0c802509a3ee2ebb0dc1 |
| identifier.url.fl_str_mv | http://hdl.handle.net/10362/155173 |
| inst_facet_str | urn:organizationAcronym:unl{{{_:::_}}}Universidade Nova de Lisboa |
| instacron_str | unl |
| institution | Universidade Nova de Lisboa |
| instname_str | Universidade Nova de Lisboa |
| language | eng |
| network_acronym_str | run |
| network_name_str | Repositório Institucional da UNL |
| oai_identifier_str | oai:run.unl.pt:10362/155173 |
| organization_str_mv | urn:organizationAcronym:unl |
| person_str_mv | Monteiro, Sara Dias, João Lourenço, Vanda Partidário, Ana Lageiro, Manuela Lampreia, Célia Fernandes, Jaime Lidon, Fernando Reboredo, Fernando Alvarenga, Nuno |
| publishDate | 2023 |
| repo_facet_str | urn:repositoryAcronym:run{{{_:::_}}}Repositório Institucional da UNL |
| reponame_str | Repositório Institucional da UNL |
| repository_id_str | urn:repositoryAcronym:run |
| service_str_mv | urn:repositoryAcronym:run |
| spelling | engenIn recent years, cocoa and dark chocolate have attracted the interest of consumers not only for their sensory characteristics but also for their nutritional properties and positive impact on health. The baobab is a fruit of African origin with a sour and slightly sweet flavour, widely consumed by local communities due to its unique nutritional features. The aim of this work was to evaluate the impact of the concentration of baobab flour in the development of functional dark chocolate, including physical, chemical, nutritional and sensory evaluations. The results presented a positive correlation between the incorporation of baobab flour and the antioxidant activity (up to 2297 mmol TE/100 g), vitamin C content (up to 49.7 mg/100 g), calcium (up to 1052 mg/kg), potassium (up to 10,175 mg/kg), phosphorus (up to 795.9 mg/kg), chlorine (up to 235.4 mg/kg) and sulphur (up to 1158 mg/kg). The sensory evaluation of dark chocolate with 3% baobab presented the highest evaluation on the parameters “texture” and “overall flavour”, while the parameter “overall flavour” presented the lowest evaluation on chocolate with 9% baobab. No influence was observed on fatty acid profile, protein, fat and hardness.application/pdfenDevelopment of a Functional Dark Chocolate with Baobab PulpMonteiro, SaraDias, JoãoLourenço, VandaPartidário, AnaLageiro, ManuelaLampreia, CéliaFernandes, JaimeLidon, FernandoReboredo, FernandoAlvarenga, NunoDCT - Departamento de Ciências da TerraGeoBioTec - Geobiociências, Geoengenharias e GeotecnologiasCMA - Centro de Matemática e AplicaçõesDM - Departamento de MatemáticaMDPI - Multidisciplinary Digital Publishing InstituteHostingInstitutionOrganizationalRUNe-mailmailto:run@unl.ptrun@unl.ptISSNIsPartOf2304-8158URNIsPartOfPURE: 65991289URNIsPartOfPURE UUID: 378cb41e-6eb8-4e9b-94c1-f76f5f4c5cc7URNIsPartOfScopus: 85156206503URNIsPartOfWOS: 000984041900001URNIsPartOfPubMed: 37107506URNIsPartOfPubMedCentral: PMC10137990URNIsPartOfORCID: /0000-0002-3906-4349/work/151403877DOIIsPartOf10.3390/foods120817112023-07-12T22:18:53Z2023-04-202023-04-20T00:00:00ZHandlehttp://hdl.handle.net/10362/155173http://purl.org/coar/access_right/c_abf2open accessantioxidantbaobabchocolatephenolic compoundvitamin C and mineralsFood ScienceMicrobiologyHealth(social science)Health Professions (miscellaneous)Plant Science1799287 bytesFundação para a Ciência e a TecnologiaGeoBioSciences GeoTechnologies and GeoEngineering6817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaCenter for Mathematics and Applications6817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaCenter for Mathematics and Applications6817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871literaturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://run.unl.pt/bitstreams/2573934a-49d6-42c0-86a4-1b76fdcd0fb7/download |
| spellingShingle | Development of a Functional Dark Chocolate with Baobab Pulp Monteiro, Sara antioxidant baobab chocolate phenolic compound vitamin C and minerals Food Science Microbiology Health(social science) Health Professions (miscellaneous) Plant Science |
| status | SINGLETON |
| subject.fl_str_mv | antioxidant baobab chocolate phenolic compound vitamin C and minerals Food Science Microbiology Health(social science) Health Professions (miscellaneous) Plant Science |
| title | Development of a Functional Dark Chocolate with Baobab Pulp |
| title_full | Development of a Functional Dark Chocolate with Baobab Pulp |
| title_fullStr | Development of a Functional Dark Chocolate with Baobab Pulp |
| title_full_unstemmed | Development of a Functional Dark Chocolate with Baobab Pulp |
| title_short | Development of a Functional Dark Chocolate with Baobab Pulp |
| title_sort | Development of a Functional Dark Chocolate with Baobab Pulp |
| topic | antioxidant baobab chocolate phenolic compound vitamin C and minerals Food Science Microbiology Health(social science) Health Professions (miscellaneous) Plant Science |
| topic_facet | antioxidant baobab chocolate phenolic compound vitamin C and minerals Food Science Microbiology Health(social science) Health Professions (miscellaneous) Plant Science |
| url | http://hdl.handle.net/10362/155173 |
| visible | 1 |