Structure and nutrition of dark chocolate with pequi mesocarp (Caryocar villosum (Alb.) Pers.)

Abstract

In response to consumer’s claims, the aim of this study was the addition of lyophilized pequi mesocarp (pulp) in dark chocolate formulation to improve nutritional value. The lyophilized pequi mesocarp was analyzed and granulometry, centesimal composition, carotenoids, and scanning electron microscopy were verified. Lyophilized mesocarp was added (1.5%) (F2) to the dark chocolate (F1) formulation, and particle size, temper index, physicochemical parameters, rheology, thermal analysis, total antioxidant capacity by iron reduction method, and total phenolics were determined. The addition of 1.5% of pequi lyophilized mesocarp caused no significant increase (p < 0.05) in the particle size of the formulated chocolate mass, without increasing its viscosity and the initial tension. For the formulated chocolate’s tempering curve relative to the control there was an increase in the initial temper temperature and a decrease in the total process time. Infrared showed the presence of fatty acids in the pequi pulp, with 47% fat content and energy value of 519.71 kcal.100 g-1. Pequi pulp oil content was added (0.7%) to the formulated chocolate by adding the oil properties as high contents of oleic, palmitic and linoleic acids. The energy value of F1 and F2 formulations were 557.5 and 559.73 kcal.100 g-1, respectively. The thermal analyzes of the control and added chocolates showed that both withstood until 50 °C, not having interference of pequi pulp in the chocolate. The analysis of total phenolics showed an increase in the concentration of these compounds in the chocolate formulation added with lyophilized pequi mesocarp (813.49 µg GAE.mL-1) compared to the dark chocolate control formulation (235.98 µg GAE.mL-1). The use of lyophilized pequi pulp as an alternative for the enrichment of nutritional properties in dark chocolate was confirmed in this work. The products obtained have desirable nutritional quality and physical properties, being suitable for industrial production.