Development of the dairy products incorporated with co-product bioactive compounds-rich as an alternative ingredient in the food industry.

Autor: de Barros HEA; Departament of Exact Sciences and Natural, State University of Southweast Bahia, Itapetinga, Bahia 45700-000 Brazil.; Food Science Department, Federal University of Lavras, Lavras, MG 37200-000 Brazil., Soares LS; Food Science Department, Federal University of Lavras, Lavras, MG 37200-000 Brazil., Natarelli CVL; Graduate Program in Materials Science and Engineering, Federal University of São Carlos, São Carlos, São Paulo, 13565-905 Brazil., de Oliveira ALM; Food Science Department, Federal University of Lavras, Lavras, MG 37200-000 Brazil., de Sousa Campos SA; Food Science Department, Federal University of Lavras, Lavras, MG 37200-000 Brazil., Santos IA; Departament of Exact Sciences and Natural, State University of Southweast Bahia, Itapetinga, Bahia 45700-000 Brazil., de Carvalho EEN; Food Science Department, Federal University of Lavras, Lavras, MG 37200-000 Brazil., de Barros Vilas Boas EV; Food Science Department, Federal University of Lavras, Lavras, MG 37200-000 Brazil., Franco M; Departament of Exact Sciences, State University of Santa Cruz, Ilhéus, Bahia 45662-900 Brazil.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2023 Jul; Vol. 60 (7), pp. 1981-1991. Date of Electronic Publication: 2023 Mar 25.
DOI: 10.1007/s13197-023-05732-0
Abstrakt: The objective was to optimize the phenolic compounds extraction from cocoa shells using the simplex-centroid design with a mixture of solvents (water, methanol, and acetone) as its components, to prove the presence of these compounds and antioxidant activity. Also, the development of dairy products, such as milk beverages and dairy desserts, with bioactive compounds, through the replacement of cocoa powder by cocoa shell was studied and evaluated sensorially. The extraction optimization indicated that a solvent with 56.44% water, 23.77% methanol, and 19.80% acetone are ideal for maximizing the phenolic compounds. In addition, the cocoa shell showed a high antioxidant activity by the methods β-carotene/linoleic acid, FRAP, and phosphomolybdenum complex. The Check-All-That-Apply, Cochran's Q test, contingency analysis, and hierarchical cluster analysis allowed description characteristics of the dairy products and showed sensory differences between formulations with 100% cocoa shell and others. Both dairy products had good sensory acceptance in all attributes evaluated (appearance, flavor, texture, and overall impression), and their scores did not differ statistically by Tukey's test ( p  > 0.05). Thus, the cocoa shell is shown as an alternative substitute ingredient to be used in the dairy industry.
Competing Interests: Conflict of interestThe authors declare that they have no conflict of interest.
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Databáze: MEDLINE
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