Rheological, bioactive properties and sensory preferences of dark chocolates with partial incorporation of Sacha Inchi (Plukenetia volubilis L.) oil

Rheological, bioactive properties and sensory preferences of dark chocolates with partial incorporation of Sacha Inchi (Plukenetia volubilis L.) oil

We studied the effect of substituting partially, cocoa butter (CB) with Sacha Inchi (Plukenetia volubilis L.) oil (SIO) on rheology, bioactive properties, and sensory preferences in potentially functional chocolate. For this 70% dark chocolates were prepared and the CB was substituted with 1.5%, 3%,...

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Bibliographic Details
Main Authors: Marleni Medina-Mendoza, Roxana J. Rodriguez-Pérez, Elizabeth Rojas-Ocampo, Llisela Torrejón-Valqui, Armstrong B. Fernández-Jeri, Guillermo Idrogo-Vásquez, Ilse S. Cayo-Colca, Efraín M. Castro-Alayo
Format: Article
Language:English
Published: Elsevier 2021-02-01
Series:Heliyon
Subjects:
Sacha Inchi oil
Dark chocolate
Criollo cocoa beans
Rheology
Sensory preferences
Functional food
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844021002590

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http://www.sciencedirect.com/science/article/pii/S2405844021002590

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