Banca de QUALIFICAÇÃO: AURORA BRITTO DE ANDRADE

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
DISCENTE : AURORA BRITTO DE ANDRADE
DATA : 24/08/2020
HORA: 15:00
LOCAL: Faculdade de farmácia
TÍTULO:

Influence of sub-fermented cocoa mass on the sensory and volatile profile of chocolates

PALAVRAS-CHAVES:

 

cocoa fermentation, HS-SPME-GC-MS, volatile compound profile, chocolate quality, sensory acceptance.

PÁGINAS: 40
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
ESPECIALIDADE: Avaliação e Controle de Qualidade de Alimentos
RESUMO:

Sub-fermented dry cocoa beans have a higher concentration of phenolics compounds as well as raw cocoa. For this reason, a new formulation of chocolate with addition of sub-fermented cocoa mass was developmented. The sensory quality of chocolate is broadly determined by the composition of volatile compounds resulting from microbial metabolism during fermentation, and Maillard reactions that happen during drying, roasting and conching. The aim of this work was to investigate the addition effect of sub-fermented cocoa mass (SCM) on the sensory characteristics and on the volatile profile of chocolates. After fermentation process the completely fermented cocoa beans showed higher acidity, due to the production of acetic acid, and the cut test and fermentation index proved the quality of the cocoa beans used in this study. In general, the chocolate samples that contained a higher concentration of SCM presented lower scores for the flavor attribute, due to the bitterness and astringency flavor. The great acceptance was observed on samples with proportions of 80 % and 65 % of completely fermented cocoa mass (CFM). A total of ninety-three different compounds - including esters (17), acids (12), alcohols (12), pyrazines (9), ketones (8), furans, furones, pyrans and pyrones (8), aldehydes (6), amines and amides (4), pyrroles (3), terpene alcohols (3), and other compunds - were identified by SPME-HS-GC-MS.  PCA analyses demonstrated that the volatiles compounds profile was influenced by the fermentation process of the cocoa beans that reflected in the chocolate quality

MEMBROS DA BANCA:
Interno - 225.961.678-08 - ALINE CAMARÃO TELLES BIASOTO - EMBRAPA
Externo à Instituição - PRISCILLA RFRAIM - UNICAMP
Externo à Instituição - THAIS MATSUE UEKANE - UFF