Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours
Open accessAbstract
Due to the growing demand for healthy food products, the industry is seeking to incorporate inputs with high nutritional potential to traditional products. The objective of this research was to evaluate the effect of incorporating Lepidium meyenii , Chenopodium pallidicaule , Amaranthus caudatus , Sesamum indicum and Salvia hispanica flours on the physical, chemical, rheological, textural and thermal characteristics, and the degree of sensory acceptance of dark chocolate bars (65% cocoa). To this end, chocolate bars were made with the incorporation of five flours in four doses (1, 2, 3 and 4%), obtaining 20 different formulations compared with a control treatment (without flour addition). It was found that as flour incorporation levels increased, viscosity, antioxidants and particle size of the chocolates increased, but hardness and pH decreased. The addition of the flours also affected the acceptability and microstructure of the chocolate bars. The incorporation of up to 4% of the flours studied improved the degree of acceptance of the chocolates. Consequently, the incorporation of grain flours with high nutritional value can enhance the characteristics of dark chocolates, becoming a technological alternative for the chocolate industry.
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Quinoa is widely used in supplements such as soups, cakes, biscuits, breakfast cereal, alcohol, and baby foods due to its nutritional benefits.
“Due to its nutritional benefits, quinoa is widely used in supplements such as soups, cakes, biscuits, breakfast cereal, alcohol, and baby foods [124,125,126,127].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [126]
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Research works printed but not linked: 1
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Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds
Agarwal, A., Rizwana, Tripathi, A. D., Kumar, T., Sharma, K. P., & Patel, S. K. S. (2023) · Antioxidants · doi:10.3390/antiox12071413 · Cited by 135 · see citing works
- Authors
- Quispe-Sanchez, L., Mestanza, M., Goñas, M., Gill, E. R. A., Oliva-Cruz, M., & Chavez, S. G.
- Affiliations
- National University Toribio Rodríguez de Mendoza (PE)
- University of New Hampshire (US)
- Venue
- Frontiers in Nutrition
- Publisher
- Frontiers Media SA
- Published
- 2022-09-20
- Volume
- 9
- Pages
- 990887-990887
- ISSN
- 2296-861X (ISSN-L)
- PMC
- PMC9531265
- OpenAlex
- W4297860064
- Cited by
- 15
- References
- 65
- Citations by year
- 2026: 8 · 2025: 3 · 2024: 3 · 2023: 1
- FWCI
- 0.93
- Type
- journal article
- Language
- en
- Update notices
- correction (2026-03-13)
- Open access
- gold
- doi.org
- Licence
- Locations
- Frontiers in Nutrition (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Fondo Nacional de Desarrollo Científico, Tecnológico y de Innovación Tecnológica (026-2016)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Keywords
- bitter chocolate, functional flour, Lepidium meyenii, Chenopodium pallidicaule, Amaranthus caudatus, sesame, Salvia hispanica, grain flour, rheological properties, texture, sensory acceptability, antioxidant activity, microstructure, particle size, viscosity, healthy food products
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