Use of locust bean flour as a substitute for cocoa in the production of chocolate spread: Quality attributes and storage stability

B.  Parlatır; N.Ş. Üstün; S. Turhan

doi:10.3989/gya.0647231

Autores/as

B. Parlatır Ondokuz Mayis University, Engineering Faculty, Department of Food Engineering https://orcid.org/0009-0004-5215-8878
N.Ş. Üstün Ondokuz Mayis University, Engineering Faculty, Department of Food Engineering https://orcid.org/0000-0003-2165-9245
S. Turhan Ondokuz Mayis University, Engineering Faculty, Department of Food Engineering https://orcid.org/0000-0002-3510-4382

DOI:

https://doi.org/10.3989/gya.0647231

Palabras clave:

Atributos de calidad, Cacao, Chocolate para untar, Estabilidad en almacenamiento, Harina de algarroba, Sustituto

Resumen

Se investigó el efecto de la harina de algarroba (LBF) como sustituto del cacao en la producción, los atributos de calidad y la estabilidad en almacenamiento de las cremas de chocolate. Se produjeron las formulaciones CON (4,5% cacao), CF15 (3,0% cacao + 1,5% LBF), CF30 (1,5% cacao + 3,0% LBF) y CF45 (4,5% LBF), y se almacenaron a 22 y 35°C durante 12 semanas. Las puntuaciones de apariencia, olor, dulzor, color y aceptabilidad general disminuyeron al aumentar el porcentaje de LBF, pero hasta un 3,0 % de LBF no afectó a las valoraciones en comparación con el CON. Reemplazar el cacao con LBF en un nivel bajo resultó en una mayor dureza y capacidad de untar. Los valores de dureza, ácidos grasos libres y peróxido (PV) aumentaron, los valores de a_w generalmente disminuyeron durante el almacenamiento, pero el PV aún era inferior a 10 meq O₂/kg. A medida que aumentó la proporción LBF, se produjo un oscurecimiento en los chocolates. Por lo tanto, hasta un 3% de LBF se puede utilizar como sustituto del cacao con cambios sensoriales y de calidad mínimos en la producción de chocolate para untar.

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