Mezcla de manteca de cacao con grasas vegetales de la amazonía peruana para la fabricación de chocolate
No Thumbnail Available
Date
2024
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Universidad Nacional de Trujillo
Abstract
La manteca de cacao (Theobroma cacao) (MC) es un recurso de propiedades físicas notables. Sin embargo, su alta demanda y su limitada disponibilidad ha motivado a la búsqueda de nuevas alternativas que mejoren las características o el proceso de los productos en los que se aplica este ingrediente. El objetivo de este estudio fue evaluar el efecto de mezclar grasas vegetales poco exploradas y aprovechadas con manteca de cacao, sobre las propiedades físicas relacionadas a la cristalización de las grasas. Se realizaron mezclas binarias agregando aceite de maracuyá (Passiflora edulis) (AM), aceite de sacha inchi (Plukenetia volubilis) (ASI) y manteca de copoazú (Theobroma grandiflorum) (MCP) a la manteca de cacao, en proporciones de 1,5%, 2%, 2,5%, 3%, y 3,5%. Las grasas en su estado puro fueron caracterizadas por medio de Calorimetría diferencial de barrido (DSC) y de Microscopía Raman (MCR). Además, se analizaron el comportamiento de fusión y cristalización, la cinética de cristalización y la microestructura cristalina de las mezclas binarias y de la manteca de cacao para luego ser comparadas. El comportamiento de fusión y cristalización de la manteca de cacao no se vio mayormente afectado al agregarse las grasas vegetales de estudio. En general, los parámetros obtenidos (Tinicial, Tfinal, Tpico) de las mezclas no mostraron diferencias significativas con los de la MC. En los análisis de la cinética de cristalización, todos los valores del índice de Avrami n de las mezclas binarias fueron o ligeramente mayores, o estadísticamente iguales que los de la MC a la Tc correspondiente. MC presentó un n con valores entre 2,20 y 2,37, mientras que las mezclas presentaron valores de n en el rango de 2,4 y 2,8. Estos valores se interpretan como un crecimiento de los cristales en forma de placa. En el caso de los parámetros tiempo medio de cristalización y el tiempo de inducción, estos disminuyeron al agregar ASI, AM y MCP a la MC. En el estudio de la microestructura cristalina, la MC presentó una morfología granular con algunos cristales pequeños en forma de aguja, mientras que en las mezclas binarias se observó un comportamiento similar, pudiendo visualizarse en algunos casos, la agrupación de cristales en forma de aguja que se ramificaban hacia afuera desde los núcleos centrales. Por último, se muestran los espectros de las grasas puras, obtenidos por microscopía Raman, encontrando similitudes entre los picos de ASI y AM, así como en los picos de MC y MCP. Este estudio nos acerca a la búsqueda de nuevas alternativas de materia grasa que tiene potencial para ser aplicado no solo en productos de chocolatería y confitería, sino en otros sectores de la industria alimentaria; además de poder incluirlos en el desafío de elaborar productos nutricionalmente mejorados y con características de calidad aceptables.
Cocoa butter (Theobroma cacao) (MC) is a resource with notable physical properties. However, its high demand and limited availability has motivated the search for new alternatives that improve the characteristics or the process of the products in which this ingredient is applied. The aim of this study was to evaluate the effect of mixing vegetable fats, little explored and used, with cocoa butter, on the physical properties related to the crystallization of fats. Binary mixtures were made by adding passion fruit (Passiflora edulis) oil (AM), sacha inchi oil (Plukenetia volubilis) (ASI) and cupuassu (Theobroma grandiflorum) butter (MCO) to the cocoa butter, in proportions of 1.5%, 2%, 2.5%, 3% and 3.5%. The fats in their pure state were characterized by means of Differential Scanning Calorimetry (DSC) and Raman Microscopy (MCR). In addition, the melting and crystallization behavior, crystallization kinetics and crystalline microstructure of the binary mixtures and cocoa butter were analyzed and then compared. The melting and crystallization behavior of cocoa butter was not greatly affected when the study vegetable fats were added. In general, the parameters obtained (Tinicial, Tfinal, Tpico) of the mixtures did not show significant differences with those of the MC. In the analyzes of crystallization kinetics, all values of the Avrami index n of the binary mixtures were either slightly higher or statistically equal to those of the MC at the corresponding Tc. MC presented n values between 2.20 and 2.37, while the mixtures presented n values in the range of 2.4 and 2.8. These values are interpreted as plate-like crystal growth. In the case of the parameters half-time crystallization and the induction time, these decreased when adding ASI, AM and MCP to the MC. In the study of the crystalline microstructure, the MC presented a granular morphology with some small needle-like crystals, while in the binary mixtures a similar behavior was observed, and in some cases, the grouping of needle-like crystals could be visualized. They branched outward from the central nuclei. Finally, the spectra of pure fats are shown, obtained by Raman microscopy, finding similarities between the ASI and AM peaks, as well as the MC and MCP peaks. This study brings us closer to the search for new fat alternatives that have the potential to be applied not only in chocolate and confectionery products, but in other sectors of the food industry; in addition to being able to include them in the challenge of producing nutritionally improved products with acceptable quality characteristics.
Cocoa butter (Theobroma cacao) (MC) is a resource with notable physical properties. However, its high demand and limited availability has motivated the search for new alternatives that improve the characteristics or the process of the products in which this ingredient is applied. The aim of this study was to evaluate the effect of mixing vegetable fats, little explored and used, with cocoa butter, on the physical properties related to the crystallization of fats. Binary mixtures were made by adding passion fruit (Passiflora edulis) oil (AM), sacha inchi oil (Plukenetia volubilis) (ASI) and cupuassu (Theobroma grandiflorum) butter (MCO) to the cocoa butter, in proportions of 1.5%, 2%, 2.5%, 3% and 3.5%. The fats in their pure state were characterized by means of Differential Scanning Calorimetry (DSC) and Raman Microscopy (MCR). In addition, the melting and crystallization behavior, crystallization kinetics and crystalline microstructure of the binary mixtures and cocoa butter were analyzed and then compared. The melting and crystallization behavior of cocoa butter was not greatly affected when the study vegetable fats were added. In general, the parameters obtained (Tinicial, Tfinal, Tpico) of the mixtures did not show significant differences with those of the MC. In the analyzes of crystallization kinetics, all values of the Avrami index n of the binary mixtures were either slightly higher or statistically equal to those of the MC at the corresponding Tc. MC presented n values between 2.20 and 2.37, while the mixtures presented n values in the range of 2.4 and 2.8. These values are interpreted as plate-like crystal growth. In the case of the parameters half-time crystallization and the induction time, these decreased when adding ASI, AM and MCP to the MC. In the study of the crystalline microstructure, the MC presented a granular morphology with some small needle-like crystals, while in the binary mixtures a similar behavior was observed, and in some cases, the grouping of needle-like crystals could be visualized. They branched outward from the central nuclei. Finally, the spectra of pure fats are shown, obtained by Raman microscopy, finding similarities between the ASI and AM peaks, as well as the MC and MCP peaks. This study brings us closer to the search for new fat alternatives that have the potential to be applied not only in chocolate and confectionery products, but in other sectors of the food industry; in addition to being able to include them in the challenge of producing nutritionally improved products with acceptable quality characteristics.
Description
Keywords
HUMANITIES and RELIGION::History and philosophy subjects::History subjects::History