Fatty acid profile and solid fat content of Peruvian cacao for optimal production of trade chocolate

ABSTRACT Using technical procedures, the fatty acid (FA) profile and solid fat content (SFC) of the Peruvian cultivar cacao beans CCN 51 and ICS 6 and the “optimal chocolate”, obtained from the mixture of the first two, were determined to assess their quality. These cacao beans w...

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Autores principales:	Chire-Fajardo,Gabriela Cristina, Ureña-Peralta,Milber Oswaldo, Hartel,Richard W.
Lenguaje:	English
Publicado:	Sociedad Chilena de Nutrición, Bromatología y Toxicología 2020
Materias:	Cacao Cacao butter Cocoa powder Nutritional value Polyunsaturated fatty acid Unsaturated fatty acid
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000100050
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spelling	oai:scielo:S0717-751820200001000502020-02-25Fatty acid profile and solid fat content of Peruvian cacao for optimal production of trade chocolateChire-Fajardo,Gabriela CristinaUreña-Peralta,Milber OswaldoHartel,Richard W. Cacao Cacao butter Cocoa powder Nutritional value Polyunsaturated fatty acid Unsaturated fatty acid ABSTRACT Using technical procedures, the fatty acid (FA) profile and solid fat content (SFC) of the Peruvian cultivar cacao beans CCN 51 and ICS 6 and the “optimal chocolate”, obtained from the mixture of the first two, were determined to assess their quality. These cacao beans were found to have important nutritional values. The FA profile of the cacao beans were similar (p>0.05); however, in the FA profile, the 'optimal chocolate' had significant differences (p≤0.05) in terms of palmitic, arachidic and linolenic acid. The n6:n3 ratio for “optimal chocolate” was 12.0 ± 1.7. Cacao beans had the same SFC, and SFC was highly temperature dependent, as determined using a mathematical model for chocolate. The SFC of chocolate refers to hard cacao butter content at temperatures between 20 and 25°C, and solid fat was heat resistant from 25 to 30°C, which is considered valuable in trade chocolate production. The quality-related properties of these lipid fractions imparted nutritional and physical aspects to the optimal dark chocolate for human consumption.info:eu-repo/semantics/openAccessSociedad Chilena de Nutrición, Bromatología y ToxicologíaRevista chilena de nutrición v.47 n.1 20202020-02-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000100050en10.4067/S0717-75182020000100050
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Cacao Cacao butter Cocoa powder Nutritional value Polyunsaturated fatty acid Unsaturated fatty acid
spellingShingle	Cacao Cacao butter Cocoa powder Nutritional value Polyunsaturated fatty acid Unsaturated fatty acid Chire-Fajardo,Gabriela Cristina Ureña-Peralta,Milber Oswaldo Hartel,Richard W. Fatty acid profile and solid fat content of Peruvian cacao for optimal production of trade chocolate
description	ABSTRACT Using technical procedures, the fatty acid (FA) profile and solid fat content (SFC) of the Peruvian cultivar cacao beans CCN 51 and ICS 6 and the “optimal chocolate”, obtained from the mixture of the first two, were determined to assess their quality. These cacao beans were found to have important nutritional values. The FA profile of the cacao beans were similar (p>0.05); however, in the FA profile, the 'optimal chocolate' had significant differences (p≤0.05) in terms of palmitic, arachidic and linolenic acid. The n6:n3 ratio for “optimal chocolate” was 12.0 ± 1.7. Cacao beans had the same SFC, and SFC was highly temperature dependent, as determined using a mathematical model for chocolate. The SFC of chocolate refers to hard cacao butter content at temperatures between 20 and 25°C, and solid fat was heat resistant from 25 to 30°C, which is considered valuable in trade chocolate production. The quality-related properties of these lipid fractions imparted nutritional and physical aspects to the optimal dark chocolate for human consumption.
author	Chire-Fajardo,Gabriela Cristina Ureña-Peralta,Milber Oswaldo Hartel,Richard W.
author_facet	Chire-Fajardo,Gabriela Cristina Ureña-Peralta,Milber Oswaldo Hartel,Richard W.
author_sort	Chire-Fajardo,Gabriela Cristina
title	Fatty acid profile and solid fat content of Peruvian cacao for optimal production of trade chocolate
title_short	Fatty acid profile and solid fat content of Peruvian cacao for optimal production of trade chocolate
title_full	Fatty acid profile and solid fat content of Peruvian cacao for optimal production of trade chocolate
title_fullStr	Fatty acid profile and solid fat content of Peruvian cacao for optimal production of trade chocolate
title_full_unstemmed	Fatty acid profile and solid fat content of Peruvian cacao for optimal production of trade chocolate
title_sort	fatty acid profile and solid fat content of peruvian cacao for optimal production of trade chocolate
publisher	Sociedad Chilena de Nutrición, Bromatología y Toxicología
publishDate	2020
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000100050
work_keys_str_mv	AT chirefajardogabrielacristina fattyacidprofileandsolidfatcontentofperuviancacaoforoptimalproductionoftradechocolate AT urenaperaltamilberoswaldo fattyacidprofileandsolidfatcontentofperuviancacaoforoptimalproductionoftradechocolate AT hartelrichardw fattyacidprofileandsolidfatcontentofperuviancacaoforoptimalproductionoftradechocolate
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Fatty acid profile and solid fat content of Peruvian cacao for optimal production of trade chocolate

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