Uso de azúcares de caña no refinados en la formulación de un producto de cacao soluble con propiedades antioxidantes mejoradas

Abstract

[EN] The new consumer trends are very marked by consumer preference for food that provides health benefits. The aim of this study is to formulate a soluble cocoa with enhanced antioxidant properties thanks to the total or partial substitution of white sugar with non-refined cane sugar with proven antioxidant compoundscontent. Products of different ratio sugar:cocoa (formulation) were obtained, having completely replaced white sugar with brown sugar or with jaggery, as well as partly (50%) with jaggery. The obtained products were characterized physicochemically (humidity, water activity, hygroscopicity, solubility, particle size, color and texture) and their antioxidant compounds content (total phenols and flavonoids, and antioxidant capacity by ABTS and DPPH methods). The most affected physicochemical characteristics were humidity and hygroscopicity, as well as color and particle size. Better antioxidant properties for all products made with non-refined sugars were noted, although the soluble cocoa made with jaggery presented significantly higher antioxidant properties than the rest. However, the product fully formulated with jaggery received a worse evaluation by the panel of tasters. The present study confirms that the substitution of white sugar withnon-refined cane sugar allows for a healthier soluble cocoa, with physicochemical properties which are quite similar to the original product properties; however, acceptance by consumers would be decreased

[ES] El objetivo del trabajo que se propone es el de desarrollar un producto de cacao soluble con propiedades antioxidantes mejoradas gracias a la sustitución total o parcial del azúcar blanco por azúcares de caña no refinados. El trabajo comprenderá las tareas de formulación y determinación de las propiedades antioxidantes, fisicoquímicas y sensoriales necesarias para evaluar el producto. Con respecto a la formulación, se estudiará la sustitución total o parcial del azúcar por azúcar moreno y panela granulada, así como diferentes porcentajes de azúcar y cacao. En cuanto a las propiedades fisicoquímicas, se determinarán la humedad, actividad del agua, higroscopicidad, solubilidad, textura, tamaño de partícula y color. Las propiedades antiosidantes se evaluarán en términos del contenido en fenoles totales, flavonoides totales y actividad antioxidante por los métodos ABTS y DPPH. Finalmente, sobre los productos que presenten mejores características, se realizará un análisis sensorial para determinar cuál de ellos presenta mejor aceptabilidad por parte de un panel de catadores.