Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders

Abstract: Cabernet Sauvignon (CS) and a combination of Cabernet Sauvignon with blueberry extract (CS + B), were spray dried (using maltodextrin DE10, 13.5% w/w as a carrier) to obtain two types of phenolic-rich powders. The addition of blueberry to CS increased phenolic compounds content by 16%....

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Detalles Bibliográficos
Autores principales: Álvarez Gaona, Izmari Jasel, Fanzone, Martín L., Chirife, Jorge, Ferreras Charro, Rebeca, García Estévez, Ignacio, Escribano Bailón, María Teresa, Galmarini, Mara V.
Formato: Artículo
Lenguaje:Inglés
Publicado: Elsevier Science 2024
Materias:
CABERNET SAUVIGNON
ARANDANO
SECADO POR ASPERSION
COMPUESTOS FENOLICOS
CHOCOLATE
DOMINIO TEMPORAL DE LA SENSACION
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/18423
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
Descripción
Sumario:Abstract: Cabernet Sauvignon (CS) and a combination of Cabernet Sauvignon with blueberry extract (CS + B), were spray dried (using maltodextrin DE10, 13.5% w/w as a carrier) to obtain two types of phenolic-rich powders. The addition of blueberry to CS increased phenolic compounds content by 16%. Eight chocolate formulations were obtained by modifying concentrations of cocoa solids, cocoa butter, and sugar. Six of the samples were added with 10% w/w of phenolic-rich powder, while two of them remained as powder-free controls. The anthocyanin and flavan-3-ol profiles of chocolates were determined by HPLC-DAD-MS and HPLC-MS, respectively. In addi tion, the sensory dynamic profile of samples was assessed by Temporal Dominance of Sensations with a consumer panel. Results showed that the addition of phenolic-rich powders produced a significant increase in the antho cyanin composition obtaining the highest anthocyanin content in the white chocolate added with CS + B powder. On the other hand, adding 10% of CS powder to dark chocolate (55% cocoa pellets) did not result in a significant increase in phenolic compounds. The addition of phenolic-rich powders to chocolates influenced visual color, texture, and taste, leading to new products with distinctive characteristics and increasing the possibility of using phenolic-rich powders as innovative and healthy ingredients.

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