Health benefits of chocolate consumption with high concentration of cocoa incorporated from triterpenic acids, isolated from Mansoa Hirsuta DC
Abstract The objective of the work was to develop a 70% cocoa chocolate containing ursolic and oleanolic acids isolated from Mansoa hirsuta DC and to evaluate the effects of its consumption on the health of individuals. Physical-chemical, microbiological and sensorial analyzes were made in the choco...
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| Published in | Ciência e tecnologia de alimentos Vol. 40; no. suppl 1; pp. 305 - 311 |
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| Main Authors | , , , , , |
| Format | Journal Article |
| Language | Portuguese |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
01.06.2020
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| Abstract | Abstract The objective of the work was to develop a 70% cocoa chocolate containing ursolic and oleanolic acids isolated from Mansoa hirsuta DC and to evaluate the effects of its consumption on the health of individuals. Physical-chemical, microbiological and sensorial analyzes were made in the chocolates. In order to evaluate the health of individuals, a clinical trial was conducted with the developed chocolate, in which 45 volunteers, during 04 weeks, were divided into three groups: a test group, a placebo group and a control group. The individuals were submitted to laboratory and anthropometric tests on two occasions, before and after the clinical trial weeks. The analyzes revealed that the developed chocolate presented physical-chemical and microbiological characteristics within the standards accepted for bitter chocolate and presented good sensorial acceptance. The results of the clinical trial showed that the volunteers presented reduction in the anthropometric measurements and changes in the laboratory tests. |
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| AbstractList | Abstract The objective of the work was to develop a 70% cocoa chocolate containing ursolic and oleanolic acids isolated from Mansoa hirsuta DC and to evaluate the effects of its consumption on the health of individuals. Physical-chemical, microbiological and sensorial analyzes were made in the chocolates. In order to evaluate the health of individuals, a clinical trial was conducted with the developed chocolate, in which 45 volunteers, during 04 weeks, were divided into three groups: a test group, a placebo group and a control group. The individuals were submitted to laboratory and anthropometric tests on two occasions, before and after the clinical trial weeks. The analyzes revealed that the developed chocolate presented physical-chemical and microbiological characteristics within the standards accepted for bitter chocolate and presented good sensorial acceptance. The results of the clinical trial showed that the volunteers presented reduction in the anthropometric measurements and changes in the laboratory tests. |
| Author | SENHORINHO, Ludimila Mascarenhas MILAGRES, Maria Patrícia MATOS, Talita Batista PEREIRA, Ivan de Oliveira SILVA, Daniel Melo GOULART SANT’ANA, Antônio Euzébio |
| AuthorAffiliation | Universidade Estadual do Sudoeste da Bahia Universidade Federal de Alagoas Instituto Federal Baiano |
| AuthorAffiliation_xml | – name: Universidade Estadual do Sudoeste da Bahia – name: Universidade Federal de Alagoas – name: Instituto Federal Baiano |
| Author_xml | – sequence: 1 givenname: Maria Patrícia surname: MILAGRES fullname: MILAGRES, Maria Patrícia organization: Universidade Estadual do Sudoeste da Bahia – sequence: 2 givenname: Daniel Melo surname: SILVA fullname: SILVA, Daniel Melo organization: Universidade Estadual do Sudoeste da Bahia – sequence: 3 givenname: Ivan de Oliveira surname: PEREIRA fullname: PEREIRA, Ivan de Oliveira organization: Instituto Federal Baiano – sequence: 4 givenname: Ludimila Mascarenhas surname: SENHORINHO fullname: SENHORINHO, Ludimila Mascarenhas organization: Instituto Federal Baiano – sequence: 5 givenname: Antônio Euzébio surname: GOULART SANT’ANA fullname: GOULART SANT’ANA, Antônio Euzébio organization: Universidade Federal de Alagoas – sequence: 6 givenname: Talita Batista surname: MATOS fullname: MATOS, Talita Batista organization: Universidade Estadual do Sudoeste da Bahia |
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| Issue | suppl 1 |
| Keywords | innovation food choices healthy eating chocolate |
| Language | Portuguese |
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