Rheological, bioactive and sensory properties of dark chocolates elaborated with stevia sweetener and freeze-dried berries.

The chocolate industry is progressively seeking to incorporate novel ingredients in order to satisfy the demand for innovative products. Nevertheless, the modification of formulations in chocolates can result in alterations to their properties. This study aimed to evaluate the rheological, bioactive...

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Detalles Bibliográficos
Autores: Diaz, Kiara, Quispe-Sanchez, Luz, Balcázar-Zumaeta, César R., Oblitas, Robin, Mori, Roberto, Mori, Sandra, Chuquizuta Trigoso, Tony Steven, Oliva-Cruz, Manuel, Chavez, Segundo G.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2025
País:Perú
Institución:Universidad Nacional Autónoma de Chota
Repositorio:UNACH-Institucional
Idioma:inglés
OAI Identifier:oai:repositorio.unach.edu.pe:20.500.14142/782
Acceso en línea:https://repositorio.unach.edu.pe/handle/20.500.14142/782
https://doi.org/10.1016/j.afres.2025.100870
Access Level:acceso abierto
Palabra clave:FORESTRY, AGRICULTURAL SCIENCES and LANDSCAPE PLANNING::Plant production::Agronomy
https://purl.org/pe-repo/ocde/ford#4.01.06
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dc.title.none.fl_str_mv Rheological, bioactive and sensory properties of dark chocolates elaborated with stevia sweetener and freeze-dried berries.
title Rheological, bioactive and sensory properties of dark chocolates elaborated with stevia sweetener and freeze-dried berries.
spellingShingle Rheological, bioactive and sensory properties of dark chocolates elaborated with stevia sweetener and freeze-dried berries.
Diaz, Kiara
FORESTRY, AGRICULTURAL SCIENCES and LANDSCAPE PLANNING::Plant production::Agronomy
https://purl.org/pe-repo/ocde/ford#4.01.06
title_short Rheological, bioactive and sensory properties of dark chocolates elaborated with stevia sweetener and freeze-dried berries.
title_full Rheological, bioactive and sensory properties of dark chocolates elaborated with stevia sweetener and freeze-dried berries.
title_fullStr Rheological, bioactive and sensory properties of dark chocolates elaborated with stevia sweetener and freeze-dried berries.
title_full_unstemmed Rheological, bioactive and sensory properties of dark chocolates elaborated with stevia sweetener and freeze-dried berries.
title_sort Rheological, bioactive and sensory properties of dark chocolates elaborated with stevia sweetener and freeze-dried berries.
dc.creator.none.fl_str_mv Diaz, Kiara
Quispe-Sanchez, Luz
Balcázar-Zumaeta, César R.
Oblitas, Robin
Mori, Roberto
Mori, Sandra
Chuquizuta Trigoso, Tony Steven
Oliva-Cruz, Manuel
Chavez, Segundo G.
author Diaz, Kiara
author_facet Diaz, Kiara
Quispe-Sanchez, Luz
Balcázar-Zumaeta, César R.
Oblitas, Robin
Mori, Roberto
Mori, Sandra
Chuquizuta Trigoso, Tony Steven
Oliva-Cruz, Manuel
Chavez, Segundo G.
author_role author
author2 Quispe-Sanchez, Luz
Balcázar-Zumaeta, César R.
Oblitas, Robin
Mori, Roberto
Mori, Sandra
Chuquizuta Trigoso, Tony Steven
Oliva-Cruz, Manuel
Chavez, Segundo G.
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv FORESTRY, AGRICULTURAL SCIENCES and LANDSCAPE PLANNING::Plant production::Agronomy
topic FORESTRY, AGRICULTURAL SCIENCES and LANDSCAPE PLANNING::Plant production::Agronomy
https://purl.org/pe-repo/ocde/ford#4.01.06
dc.subject.ocde.none.fl_str_mv https://purl.org/pe-repo/ocde/ford#4.01.06
description The chocolate industry is progressively seeking to incorporate novel ingredients in order to satisfy the demand for innovative products. Nevertheless, the modification of formulations in chocolates can result in alterations to their properties. This study aimed to evaluate the rheological, bioactive and sensory properties of dark chocolates by adding freeze-dried berries and stevia sweetener. The chocolate tablets were formulated with four dried berry pulps and three doses of stevia sweetener. It was found that the addition of stevia at any of the concentrations tested increased the viscosity (2.97 ± 3.84 Pa-s), yield strength (11.6–17.6 Pa), and hardness (42.06 ± 3.10 N) of the chocolates, benefiting the texture and heat resistance of dark chocolates. Moreover, the incorporation of stevia resulted in enhanced thermal stability and antioxidant capacity, indicating a probable enhancement in product quality. The chocolates containing blackberry and a stevia sweetener concentration of 0.2 % received the highest ratings for color (7.46 ± 0.20), while those containing blueberry and a stevia sweetener concentration of 0.4 % received the highest ratings for texture and flavour (7.66 ± 0.90). In conclusion, this work demonstrated that the incorporation of stevia sweetener and dehydrated berry pulp can improve the physicochemical and sensory characteristics of dark chocolates, improving their thermal stability and sensory acceptability.
publishDate 2025
dc.date.accessioned.none.fl_str_mv 2025-09-17T18:46:33Z
dc.date.available.none.fl_str_mv 2025-09-17T18:46:33Z
dc.date.issued.fl_str_mv 2025-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
dc.type.version.none.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.none.fl_str_mv https://repositorio.unach.edu.pe/handle/20.500.14142/782
dc.identifier.doi.none.fl_str_mv https://doi.org/10.1016/j.afres.2025.100870
url https://repositorio.unach.edu.pe/handle/20.500.14142/782
https://doi.org/10.1016/j.afres.2025.100870
dc.language.iso.none.fl_str_mv eng
language eng
dc.relation.ispartof.none.fl_str_mv Applied Food Research
dc.relation.isPartOf.none.fl_str_mv urn:issn: 27725022
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
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eu_rights_str_mv openAccess
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dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
dc.publisher.country.none.fl_str_mv NL
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:UNACH-Institucional
instname:Universidad Nacional Autónoma de Chota
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instname_str Universidad Nacional Autónoma de Chota
instacron_str UNACH
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spelling 2025-09-17T18:46:33Z2025-09-17T18:46:33Z2025-04https://repositorio.unach.edu.pe/handle/20.500.14142/782https://doi.org/10.1016/j.afres.2025.100870The chocolate industry is progressively seeking to incorporate novel ingredients in order to satisfy the demand for innovative products. Nevertheless, the modification of formulations in chocolates can result in alterations to their properties. This study aimed to evaluate the rheological, bioactive and sensory properties of dark chocolates by adding freeze-dried berries and stevia sweetener. The chocolate tablets were formulated with four dried berry pulps and three doses of stevia sweetener. It was found that the addition of stevia at any of the concentrations tested increased the viscosity (2.97 ± 3.84 Pa-s), yield strength (11.6–17.6 Pa), and hardness (42.06 ± 3.10 N) of the chocolates, benefiting the texture and heat resistance of dark chocolates. Moreover, the incorporation of stevia resulted in enhanced thermal stability and antioxidant capacity, indicating a probable enhancement in product quality. The chocolates containing blackberry and a stevia sweetener concentration of 0.2 % received the highest ratings for color (7.46 ± 0.20), while those containing blueberry and a stevia sweetener concentration of 0.4 % received the highest ratings for texture and flavour (7.66 ± 0.90). In conclusion, this work demonstrated that the incorporation of stevia sweetener and dehydrated berry pulp can improve the physicochemical and sensory characteristics of dark chocolates, improving their thermal stability and sensory acceptability.The authors are grateful for funding from the Fondo Nacional de Desarrollo Científico, Tecnologico y de Innovacion Tecnologica (FONDECYT). To the project PE501082113-2023 \u201CDesarrollo tecnologico de una línea de envases biodegradables con biomasas amazónicas, altamente impermeables con fibra de coco y cacao. Authors are grateful to the contract project Nuevo 012-2018-FONDECYT-BM-IADT-AV. The authors are also grateful to SNIP Project No. 352641 \u201CCEINCACAO\u201D The APC was funded by the Vice Rectorate of Research of the Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas. Finally, the authors want to thank Dr. Jorge R. Díaz Valderrama for reviewing the English version of the final manuscript submitted for peer review to the journal.application/pdfengElsevierNLApplied Food Researchurn:issn: 27725022info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/4.0/FORESTRY, AGRICULTURAL SCIENCES and LANDSCAPE PLANNING::Plant production::Agronomyhttps://purl.org/pe-repo/ocde/ford#4.01.06Rheological, bioactive and sensory properties of dark chocolates elaborated with stevia sweetener and freeze-dried berries.info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionreponame:UNACH-Institucionalinstname:Universidad Nacional Autónoma de Chotainstacron:UNACHDiaz, KiaraQuispe-Sanchez, LuzBalcázar-Zumaeta, César R.Oblitas, RobinMori, RobertoMori, SandraChuquizuta Trigoso, Tony StevenOliva-Cruz, ManuelChavez, Segundo G.LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://repositorio.unach.edu.pe/bitstreams/3be9d4b7-fc00-4cab-9ead-8d7284ff0746/downloadbb9bdc0b3349e4284e09149f943790b4MD51ORIGINAL1-s2.0-S2772502225001805-main.pdf1-s2.0-S2772502225001805-main.pdfapplication/pdf7431991https://repositorio.unach.edu.pe/bitstreams/d24663b5-8226-415b-95e2-b401a7ae1902/download5f0e7547531c7f881fe91e9129327532MD52THUMBNAIL8.jpgimage/jpeg231880https://repositorio.unach.edu.pe/bitstreams/92d61f40-444a-4a87-9c03-af05d5541fbe/downloadd983128fb11b8f8cd2f333c588e17c3aMD5320.500.14142/782oai:repositorio.unach.edu.pe:20.500.14142/7822025-09-17 20:50:10.253https://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessopen.accesshttps://repositorio.unach.edu.peRepositorio UNACHdspace-help@myu.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