首页    期刊浏览 2024年11月29日 星期五
登录注册

文章基本信息

  • 标题:Tolerance for High Flavanol Cocoa Powder in Semisweet Chocolate
  • 本地全文:下载
  • 作者:Meriel L. Harwood ; Gregory R. Ziegler ; John E. Hayes
  • 期刊名称:Nutrients
  • 电子版ISSN:2072-6643
  • 出版年度:2013
  • 卷号:5
  • 期号:6
  • 页码:2258-2267
  • DOI:10.3390/nu5062258
  • 语种:English
  • 出版社:MDPI Publishing
  • 摘要:Endogenous polyphenolic compounds in cacao impart both bitter and astringent characteristics to chocolate confections. While an increase in these compounds may be desirable from a health perspective, they are generally incongruent with consumer expectations. Traditionally, chocolate products undergo several processing steps (e.g., fermentation and roasting) that decrease polyphenol content, and thus bitterness. The objective of this study was to estimate group rejection thresholds for increased content of cocoa powder produced from under-fermented cocoa beans in a semisweet chocolate-type confection. The group rejection threshold was equivalent to 80.7% of the non-fat cocoa solids coming from the under-fermented cocoa powder. Contrary to expectations, there were no differences in rejection thresholds when participants were grouped based on their self-reported preference for milk or dark chocolate, indicating that these groups react similarly to an increase in high cocoa flavanol containing cocoa powder.
  • 关键词:cocoa; cocoa flavanols; rejection thresholds; sensory evaluation; semisweet chocolate
国家哲学社会科学文献中心版权所有