This study aims at finding how natron reduces the bitterness of cocoa cake and also examines its effect on chocolate nutritive value. Two hundred grams of cocoa cake was treated with different amounts of natron (0 g, 0.961 g; 1.082 g; 1.202 g; 1.322 g; and 1.442 g). Sensory analyzes were performed on each natron-treated cake. Three ranges of chocolates (black chocolate, milk chocolate, and spread chocolate) were formulated with three cakes (cake with 0 g, 1.202 g and 1.442 g of natron). The nutritive value of the most preferred chocolates was determined by standard Association of Official Analytical Chemists (AOAC) methods. Results showed that natron significantly reduces the bitterness of cocoa cake (˂ .05). The natron treatment significantly improves the taste and overall acceptability (˂ .05) of all chocolate ranges. The most appreciated chocolates are those containing 1.442 g; 0 g and 1.202 g of natron, respectively, for black, milk and spread chocolate. Natron significantly decreased ( < .05) the phenolic composition of milk and spread chocolate as well as the moisture, lipid, ash, and energy content. Nevertheless, it significantly increases ( < .05) the levels of carbohydrates and fiber. The treatment with 1.202 g and 1.442 g of natron significantly increases ( ˂ .05) the sodium and iron content of all ranges of chocolates. For the black chocolate range, treatment with 1.442 g of natron significantly increases ( < .05) the levels of sodium, iron, zinc, phosphorus, magnesium, calcium, manganese and potassium. Natron treatments improve taste, overall acceptability, and sodium and iron contents of chocolate ranges.
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http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7382127 | PMC |
http://dx.doi.org/10.1002/fsn3.1624 | DOI Listing |
Foods
January 2025
Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, Einsiedlerstrasse 35, 8820 Wädenswil, Switzerland.
Palm and palm kernel oils are preferred ingredients in industrial food processing for baked goods and chocolate-based desserts due to their unique properties, such as their distinctive melting behaviors. However, ongoing concerns about the social and environmental sustainability of palm oil production, coupled with consumer demands for palm oil-free products, have prompted the industry to seek alternatives which avoid the use of other tropical or hydrogenated fats. This project investigated replacing palm oils with chemically unhardened Swiss sunflower or rapeseed oils.
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December 2024
Graduate Program in Food Science and Technology (PPGCTAL), Federal University of the Fronteira Sul (UFFS), Laranjeiras do Sul 85319-899, Brazil.
A creative approach to reducing food waste by reusing industrial cake waste can result in the development of a worldwide favorite snack. This study aimed to evaluate the potential of industrial cake wastes-basic mini cake (BMC), filled mini cake (FMC), and traditional mini cake (TMC)-as sustainable alternatives to wheat flour in producing ring-shaped cookies. After initial screening, FMC was upcycled at 10%, 15%, 20%, 30%, and 50% of wheat flour replacement for ring-shaped cookie processing.
View Article and Find Full Text PDFPlant Foods Hum Nutr
December 2024
Food and Nutrition Laboratory, Faculty of Pharmaceutical Sciences, Food and Nutrition, University of Mato Grosso do Sul (UFMS), Campo Grande, Mato Grosso do Sul, Brazil.
Barley (Hordeum vulgare) is widely used in the production of beer and distilled beverages, generating a nutrient-rich by-product known as brewer's spent grain (BSG). This study investigates the potential of brewer's spent grain flour (BSGF) as a functional ingredient to enhance the nutritional profile of bakery products, specifically chocolate cakes, while contributing to waste reduction in the food industry. The effects of partially substituting wheat flour with BSGF at 40% and 60% levels were assessed.
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December 2024
Programa de Pós-Graduação em Ciência de Alimentos (PPGCA), Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil.
Coffee silverskin (CS) is a by-product of the coffee roasting process that is known for its potential as a fiber source with antioxidant properties. Therefore, this study aimed to provide an overview of the latest research on CS as a potential ingredient for functional foods and to evaluate the effect of adding different amounts of CS on the functional and sensory attributes of chocolate cakes. The addition of CS increased the total dietary fiber content, antioxidant capacity and the contents of extractable and non-extractable phenolics in the cakes.
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October 2024
Department of Food Science and Nutrition, Keimyung University, Daegu 42601, Republic of Korea.
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