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Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | Álvarez Gaona, Izmari Jasel | es |
dc.contributor.author | Fanzone, Martín L. | es |
dc.contributor.author | Chirife, Jorge | es |
dc.contributor.author | Ferreras Charro, Rebeca | es |
dc.contributor.author | García Estévez, Ignacio | es |
dc.contributor.author | Escribano Bailón, María Teresa | es |
dc.contributor.author | Galmarini, Mara V. | es |
dc.date.accessioned | 2024-07-18T15:11:29Z | - |
dc.date.available | 2024-07-18T15:11:29Z | - |
dc.date.issued | 2024 | - |
dc.identifier.citation | Álvarez Gaona, I. J. et al. Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders [en línea]. Food Research International. 2024 (179), 113971. doi: 10.1016/j.foodres.2024.113971. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/18423 | es |
dc.identifier.issn | 0963-9969 (impreso) | - |
dc.identifier.issn | 1873-7145 (online) | - |
dc.identifier.uri | https://repositorio.uca.edu.ar/handle/123456789/18423 | - |
dc.description.abstract | Abstract: Cabernet Sauvignon (CS) and a combination of Cabernet Sauvignon with blueberry extract (CS + B), were spray dried (using maltodextrin DE10, 13.5% w/w as a carrier) to obtain two types of phenolic-rich powders. The addition of blueberry to CS increased phenolic compounds content by 16%. Eight chocolate formulations were obtained by modifying concentrations of cocoa solids, cocoa butter, and sugar. Six of the samples were added with 10% w/w of phenolic-rich powder, while two of them remained as powder-free controls. The anthocyanin and flavan-3-ol profiles of chocolates were determined by HPLC-DAD-MS and HPLC-MS, respectively. In addi tion, the sensory dynamic profile of samples was assessed by Temporal Dominance of Sensations with a consumer panel. Results showed that the addition of phenolic-rich powders produced a significant increase in the antho cyanin composition obtaining the highest anthocyanin content in the white chocolate added with CS + B powder. On the other hand, adding 10% of CS powder to dark chocolate (55% cocoa pellets) did not result in a significant increase in phenolic compounds. The addition of phenolic-rich powders to chocolates influenced visual color, texture, and taste, leading to new products with distinctive characteristics and increasing the possibility of using phenolic-rich powders as innovative and healthy ingredients. | es |
dc.format | application/pdf | es |
dc.language.iso | eng | es |
dc.publisher | Elsevier Science | es |
dc.rights | Atribución-NoComercial-CompartirIgual 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/4.0/ | * |
dc.source | Food Research International. 2024 (179), 113971. | es |
dc.subject | CABERNET SAUVIGNON | es |
dc.subject | ARANDANO | es |
dc.subject | SECADO POR ASPERSION | es |
dc.subject | COMPUESTOS FENOLICOS | es |
dc.subject | CHOCOLATE | es |
dc.subject | DOMINIO TEMPORAL DE LA SENSACION | es |
dc.title | Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders | es |
dc.type | Artículo | es |
dc.identifier.doi | 10.1016/j.foodres.2024.113971 | - |
uca.disciplina | CIENCIAS AGRARIAS | es |
uca.issnrd | 0 | es |
uca.affiliation | Fil: Álvarez Gaona, Izmari Jasel. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina | es |
uca.affiliation | Fil: Álvarez Gaona, Izmari Jasel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es |
uca.affiliation | Fil: Fanzone, Martín L. Instituto Nacional de Tecnología Agropecuaria. Estación Experimental Agropecuaria Mendoza; Argentina | es |
uca.affiliation | Fil: Fanzone, Martín L. Universidad Juan Agustín Maza. Centro de Estudios Vitivinícolas y Agroindustriales; Argentina | es |
uca.affiliation | Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina | es |
uca.affiliation | Fil: Ferreras Charro, Rebeca. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles, Área de Nutrición y Bromatología; España | es |
uca.affiliation | Fil: García Estévez, Ignacio. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles, Área de Nutrición y Bromatología; España | es |
uca.affiliation | Fil: Escribano Bailón, María Teresa. Universidad de Salamanca. Facultad de Farmacia. Área de Nutrición y Bromatología. Grupo de Investigación en Polifenoles; España | es |
uca.affiliation | Fil: Galmarini, Mara V. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina | es |
uca.affiliation | Fil: Galmarini, Mara V. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es |
uca.version | publishedVersion | es |
item.fulltext | With Fulltext | - |
item.languageiso639-1 | en | - |
item.grantfulltext | reserved | - |
crisitem.author.dept | Facultad de Ingeniería y Ciencias Agrarias | - |
crisitem.author.dept | Consejo Nacional de Investigaciones Científicas y Técnicas | - |
crisitem.author.dept | Facultad de Ingeniería y Ciencias Agrarias | - |
crisitem.author.dept | Laboratorio de Ingeniería en Alimentos | - |
crisitem.author.parentorg | Pontificia Universidad Católica Argentina | - |
crisitem.author.parentorg | Pontificia Universidad Católica Argentina | - |
crisitem.author.parentorg | Facultad de Ingeniería y Ciencias Agrarias | - |
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