Chocolate meio amargo produzido de amêndoas de cacau fermentadas com polpa de cajá, cupuaçu ou graviola: características fisico-químicas, reológicas e sensoriais

• Ano de defesa: 2011
• Autor(a) principal: Sampaio, Simone Cristina Sant'anna
• Orientador(a): Minim, Valéria Paula Rodrigues
• Banca de defesa: Oliveira, Eduardo Basílio de , Cruz, Renato Souza
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Mestrado em Ciência e Tecnologia de Alimentos
• Departamento: Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
• País: BR
• Palavras-chave em Português: Cacau; Fermentação; Sensorial; Chocolate
• Palavras-chave em Inglês: Cocoa; Fermentation; Sensory; Chocolate
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS
• Link de acesso: http://locus.ufv.br/handle/123456789/2901

The addition of pulp fruits in the fermentation of cocoa seeds is an alternative to obtain cocoa beans with flavors differentiated, aiming to the elaboration of a chocolate with a higher sensory quality. In this context, the present study aimed to study the sensory quality, as well as the physico-chemical and rheological characteristics, of bittersweet chocolates produced of cocoa beans fermented in the presence of different fruit pulps. Four experimental trials of fermentation were carried out to obtain cocoa beans. In three of them, cocoa seeds had part of the removed pulp and mixed with a certain fruit pulp: soursop, yellow mombin and cupuassu. The fourth test was carried out without depulping the seeds and without using fruit pulp (control of the experiment). After the cocoa beans were fermented and dried, the bittersweet chocolates (control, soursop, yellow mombin and cupuassu) were processed according to the same formulation scheme. A team of testers characterized sensorially chocolates by means of Quantitative Descriptive Analysis (QDA). The attributes raised were: brown color, aroma of cocoa butter, characteristic taste of chocolate means bitter, bitter residual, hardness and to apply. The samples differed (p<0.05) only with regard to brown color, and the control chocolate showed the more intense color. The acceptance of the chocolates was assessed by 125 consumers and the chocolate control was more accepted (p<0.05) than those of soursop and cupuassu, not differing from that of yellow mombin. All the four chocolates average scores higher than six, indicating that the four types of chocolates were accepted. The chocolates did not differ (p>0.05) regarding to the physicochemical characterization, neither in the evaluation of the composition antioxidant and rheological properties. The sample of chocolate control differed (p<0.05) from the other samples with regard to the content of theobromine and from the sample of yellow mombin for instrumental texture. Chocolates produced with cocoa beans fermented with the addition of different fruit pulps presented similar sensory, physicochemical and rheological characteristics, indicating that the processing of differentiated kernels of cocoa beans has not improved the sensory quality of bittersweet chocolates.