Health benefits of chocolate consumption with high concentration of cocoa incorporated from triterpenic acids, isolated from Mansoa Hirsuta DC.

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 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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Main Authors: MILAGRES,Maria Patrícia, SILVA,Daniel Melo, PEREIRA,Ivan de Oliveira, SENHORINHO,Ludimila Mascarenhas, GOULART SANT’ANA,Antônio Euzébio, MATOS,Talita Batista
Format: Digital revista
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2020
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500305
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spelling oai:scielo:S0101-206120200005003052020-06-24Health benefits of chocolate consumption with high concentration of cocoa incorporated from triterpenic acids, isolated from Mansoa Hirsuta DC.MILAGRES,Maria PatríciaSILVA,Daniel MeloPEREIRA,Ivan de OliveiraSENHORINHO,Ludimila MascarenhasGOULART SANT’ANA,Antônio EuzébioMATOS,Talita Batista food choices healthy eating innovation chocolate 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.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.40 suppl.1 20202020-06-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500305en10.1590/fst.10519
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country Brasil
countrycode BR
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region America del Sur
libraryname SciELO
language English
format Digital
author MILAGRES,Maria Patrícia
SILVA,Daniel Melo
PEREIRA,Ivan de Oliveira
SENHORINHO,Ludimila Mascarenhas
GOULART SANT’ANA,Antônio Euzébio
MATOS,Talita Batista
spellingShingle MILAGRES,Maria Patrícia
SILVA,Daniel Melo
PEREIRA,Ivan de Oliveira
SENHORINHO,Ludimila Mascarenhas
GOULART SANT’ANA,Antônio Euzébio
MATOS,Talita Batista
Health benefits of chocolate consumption with high concentration of cocoa incorporated from triterpenic acids, isolated from Mansoa Hirsuta DC.
author_facet MILAGRES,Maria Patrícia
SILVA,Daniel Melo
PEREIRA,Ivan de Oliveira
SENHORINHO,Ludimila Mascarenhas
GOULART SANT’ANA,Antônio Euzébio
MATOS,Talita Batista
author_sort MILAGRES,Maria Patrícia
title Health benefits of chocolate consumption with high concentration of cocoa incorporated from triterpenic acids, isolated from Mansoa Hirsuta DC.
title_short Health benefits of chocolate consumption with high concentration of cocoa incorporated from triterpenic acids, isolated from Mansoa Hirsuta DC.
title_full Health benefits of chocolate consumption with high concentration of cocoa incorporated from triterpenic acids, isolated from Mansoa Hirsuta DC.
title_fullStr Health benefits of chocolate consumption with high concentration of cocoa incorporated from triterpenic acids, isolated from Mansoa Hirsuta DC.
title_full_unstemmed Health benefits of chocolate consumption with high concentration of cocoa incorporated from triterpenic acids, isolated from Mansoa Hirsuta DC.
title_sort health benefits of chocolate consumption with high concentration of cocoa incorporated from triterpenic acids, isolated from mansoa hirsuta dc.
description 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.
publisher Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publishDate 2020
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500305
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