Banca de DEFESA: AURORA BRITTO DE ANDRADE

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : AURORA BRITTO DE ANDRADE
DATA : 22/01/2021
HORA: 15:00
LOCAL: Faculdade de Farmácia
TÍTULO:

EFFECT OF THE ADDITION OF SUB-FERMENTED COCOA BEANS ON THE PROCESSING OF INTENSE CHOCOLATES: SENSORY ACCEPTANCE AND STUDY OF THE VOLATILE PROFILE

PALAVRAS-CHAVES:

 

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

PÁGINAS: 80
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
ESPECIALIDADE: Avaliação e Controle de Qualidade de Alimentos
RESUMO:

Chocolate is a food worldwide appreciated by consumers, due to its unique flavor and beneficial health properties. These pro-health properties are caused by the presence of phenolic compounds in cocoa beans, which during processing are reduced. The fermentation stage is mainly responsible for the loss of phenolics, as it is directly related to the formation of flavor precursors. However, the sub-fermented cocoa beans have a higher concentration of phenolic compounds and some precursors already formed. Therefore, the objective of this work was to investigate the effect of adding sub-fermented cocoa mass (SCM) on the sensory characteristics and volatile profile during the processing. The 48-hour fermentation process for obtaining sub-fermented cocoa beans and 144 hours for completely fermented cocoa beans showed to be adequate. The cut test and fermentation index proved the quality of the obtained cocoa beans. In general, the chocolate samples that contained the highest concentration of SCM had lower scores for the flavor attribute, due to bitterness and astringency. The greatest positive acceptance was observed in samples with proportions of 80 % and 65 % of completely fermented cocoa mass (CFM). A total of sixty different compounds - esters (14), alcohols (8), pyrazines (8), ketones (7), furans, furones, pyranones and pyranones (6), acids (5), aldehydes (4), pyrroles (3), terpenic alcohols (3) and others (2) - were identified by HS-SPME-GC-MS. The PCA analyzes showed that the profile of volatile compounds was influenced by the fermentation process, reflecting satisfactorily on the quality of the chocolate.

MEMBROS DA BANCA:
Presidente - 281877 - ELIETE DA SILVA BISPO
Externo(a) à Instituição - PRISCILLA RFRAIM - UNICAMP
Externo(a) à Instituição - THAIS MATSUE UEKANE - UFF