Resumo

DELGADO, Jesica D.; MANDUJANO, Jenny I.; REATEGUI, Darlym  e  ORDONEZ, Elizabeth S.. Development of dark chocolate with fermented and nonfermented cacao nibs: total polyphenols, anthocyanins, antioxidant capacity and sensory evaluation. Scientia Agropecuaria [online]. 2018, vol.9, n.4, pp.543-550. ISSN 2077-9917.  http://dx.doi.org/10.17268/sci.agropecu.2018.04.10.

The objectives were to determine the total polyphenols, anthocyanins, antioxidant capacity (DPPH andABTS°+) and to do a sensory evaluation of dark chocolate with fermented and unfermented cacao nibs. The chocolates include 7% unfermented and fermented nibs from the CCN -51, Piura Blanco (CBP - acronym in Spanish) and Criollo or Common (CCC - acronym in Spanish) varieties. A hydro alcoholic extract (50:50 v/v) was prepared, previously the sample was defatted. The choco lates with unfermented cacao nibs from CCN-51, CBP and CCC presented the greatest content of total polyphenols and the least corresponded to the chocolates without nibs and with fermented nibs; however, the chocolates with unfermented cacao nibs from CCN-51 and CCC had the greatest content of anthocyanins. Further, those which obtained the greatest antioxidant capacity against DPPH and ABTS°+ radicals were the chocolates with unfermented nibs from CCN-51, CCC and CBP. In the sensory evaluation, three groups were found: in the first (fermented nibs from CCN-51 and CCC and unfermented from CCN-51) predominated in all of the attributes, in the second group (unfermented nibs from CCC and CBP) the bitterness stood out, and for the third (nibs from fermented CBP) the astringency and floral aroma predominated.

Palavras-chave : dark chocolate; polyphenols; anthocyanins; antioxidants; multivariate analysis.

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