Logo do repositório
 
Publicação

Development of a Functional Dark Chocolate with Baobab Pulp

2023-04-20Artigo científico Acesso aberto
Ver registo simples
dc.contributor.authorMonteiro, Sara
dc.contributor.authorDias, João
dc.contributor.authorLourenço, Vanda
dc.contributor.authorPartidário, Ana
dc.contributor.authorLageiro, Manuela
dc.contributor.authorLampreia, Célia
dc.contributor.authorFernandes, Jaime
dc.contributor.authorLidon, Fernando
dc.contributor.authorReboredo, Fernando
dc.contributor.authorAlvarenga, Nuno
dc.contributor.institutionDCT - Departamento de Ciências da Terra
dc.contributor.institutionGeoBioTec - Geobiociências, Geoengenharias e Geotecnologias
dc.contributor.institutionCMA - Centro de Matemática e Aplicações
dc.contributor.institutionDM - Departamento de Matemática
dc.contributor.pblMDPI - Multidisciplinary Digital Publishing Institute
dc.date.accessioned2023-07-12T22:18:53Z
dc.date.available2023-07-12T22:18:53Z
dc.date.issued2023-04-20
dc.descriptionPublisher Copyright: © 2023 by the authors.
dc.description.abstractIn 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.en
dc.description.versionpublishersversion
dc.description.versionpublished
dc.format.extent15
dc.format.extent1799287
dc.identifier.doi10.3390/foods12081711
dc.identifier.issn2304-8158
dc.identifier.otherPURE: 65991289
dc.identifier.otherPURE UUID: 378cb41e-6eb8-4e9b-94c1-f76f5f4c5cc7
dc.identifier.otherScopus: 85156206503
dc.identifier.otherWOS: 000984041900001
dc.identifier.otherPubMed: 37107506
dc.identifier.otherPubMedCentral: PMC10137990
dc.identifier.otherORCID: /0000-0002-3906-4349/work/151403877
dc.identifier.urihttp://hdl.handle.net/10362/155173
dc.identifier.urlhttps://www.scopus.com/pages/publications/85156206503
dc.language.isoeng
dc.peerreviewedyes
dc.relationinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04035%2F2020/PT
dc.relationGeoBioSciences GeoTechnologies and GeoEngineering
dc.relationCenter for Mathematics and Applications
dc.relationCenter for Mathematics and Applications
dc.subjectantioxidant
dc.subjectbaobab
dc.subjectchocolate
dc.subjectphenolic compound
dc.subjectvitamin C and minerals
dc.subjectFood Science
dc.subjectMicrobiology
dc.subjectHealth(social science)
dc.subjectHealth Professions (miscellaneous)
dc.subjectPlant Science
dc.titleDevelopment of a Functional Dark Chocolate with Baobab Pulpen
dc.typejournal article
degois.publication.issue8
degois.publication.titleFoods
degois.publication.volume12
dspace.entity.typePublication
oaire.awardNumberUIDB/04035/2020
oaire.awardNumberUIDB/00297/2020
oaire.awardNumberUIDP/00297/2020
oaire.awardTitleGeoBioSciences GeoTechnologies and GeoEngineering
oaire.awardTitleCenter for Mathematics and Applications
oaire.awardTitleCenter for Mathematics and Applications
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04035%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00297%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00297%2F2020/PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccess
relation.isProjectOfPublication79cbe169-6a63-4f2b-a8f3-2b55bb9abfa4
relation.isProjectOfPublicationd00ae22f-ec2b-47b2-935e-60cb44493cc6
relation.isProjectOfPublication65d392f7-8781-4d70-b9f3-069b07d4a311
relation.isProjectOfPublication.latestForDiscovery79cbe169-6a63-4f2b-a8f3-2b55bb9abfa4

Ficheiros

Principais
A mostrar 1 - 1 de 1
Miniatura
Nome:
Development_of_a_Functional_Dark_Chocolate_with_Baobab_Pulp.pdf
Tamanho:
1.72 MB
Formato:
Adobe Portable Document Format
Ver/Abrir

Coleções

Home collection (FCT)