La manteca de cacao, es el subproducto de mayor importancia y la más utilizada por la industria alimentaria. Se determinó el contenido de grasa total (CGT), se caracterizó y agrupó ecotipos cacao fino de aroma procedentes de Amazonas, Cajamarca y San Martín; en base a su perfil de ácidos grasos (PAG). Se usó el método Soxhlet y Cromatografía Gaseosa acoplado con detector de ionización de llama (GC-FID). Para el CGT, se aplicó un análisis de varianza ANOVA y la prueba de comparaciones múltiples DGC (p<0,05%); la caracterización del PAG se realizó un análisis de conglomerados y un análisis de componentes principales (ACP) acompañado de una correlación de Pearson; donde se evidenció el efecto del lugar de procedencia para ambas variables evaluadas. El ecotipo de Amazonas (ACJ-11 con 30, 87 ± 0,61 %) presentó mayor CGT. Se encontraron cinco grupos diferenciados. Siendo ...

Cocoa and its main derivative, chocolate, are an important source of antioxidant compounds for human nutrition. Polyphenols are the main antioxidants present in chocolate and are affected by the industrialisation processes of cocoa beans. In this regard, the effect of incorporating raw cocoa during the final stage of the refining process on the antioxidant capacity and phenolic content of dark chocolate was studied. For this purpose, dark chocolates (70%) were made with the incorporation of raw cocoa paste (10, 20 and 30% w/w) in the final refining stage. The antioxidant capacity of all the treatments was determined by the DPPH (2,2-Diphenyl-1-picrylhydrazyl) method and the total phenolic content by the Folin Ciocalteu spectrophotometric method. It was observed that the incorporation of raw cocoa significantly increases the content of antioxidants and total polyphenols in chocolate. As t...

Cocoa and its main derivative, chocolate, are an important source of antioxidant compounds for human nutrition. Polyphenols are the main antioxidants present in chocolate and are affected by the industrialisation processes of cocoa beans. In this regard, the effect of incorporating raw cocoa during the final stage of the refining process on the antioxidant capacity and phenolic content of dark chocolate was studied. For this purpose, dark chocolates (70%) were made with the incorporation of raw cocoa paste (10, 20 and 30% w/w) in the final refining stage. The antioxidant capacity of all the treatments was determined by the DPPH (2,2-Diphenyl-1-picrylhydrazyl) method and the total phenolic content by the Folin Ciocalteu spectrophotometric method. It was observed that the incorporation of raw cocoa significantly increases the content of antioxidants and total polyphenols in chocolate. As t...