Desarrollo de un cacao soluble funcional por sustitución del azúcar blanco por azúcares de caña no refinados

[EN] The aim of this study is the development of a healthier soluble cocoa by total or partial substitution of white sugar by non-refined sugarcane. White sugar (WS) is a food appreciated for its organoleptic and conservative properties; however it has a very poor nutritional value and it is considered the cause of many diseases such as obesity, type II diabetes, cholesterol, tooth decay, hyperactivity, increased blood pressure and Alzheimer. In contrast, non-refined sugars provide the same beneficial properties as sugarcane, which are related to its content of antioxidant compounds that would be absent in the WS. In order to obtain a soluble cocoa providing health benefits, this study suggests the replacement of WS by granulated jaggery (GJ) or brown sugar (BS), both selected for their physicochemical and antioxidant properties. According to physicochemical determinations carried out on the different formulations tested, the use of non-refined sugars in the manufacture of soluble cocoa implied changes in several parameters such as moisture content, hygroscopicity, particle size, color and mechanical properties. The changes observed in these parameters point towards a greater tendency to clump together in the case of products made with non-refined sugars, which would primarily affect its quality and stability. With respect to the antioxidant properties, it is evidenced the presence of phenolic compounds such as flavonoids with antioxidant activity in all the formulations tested. Despite being the cocoa the ingredient with the highest contribution to the antioxidant capacity of the product, the replacement of SW by non-refined sugars provided, for the same formulation, a significant increase in the antioxidant properties of the product, especially in the case of using GJ. Finally, the sensory analysis suggested that the products obtained would be accepted by the consumer, although a preference for soluble cocoa formulated with WS was found.

[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.

TFGM

Fernández Segura, S. (2015). Desarrollo de un cacao soluble funcional por sustitución del azúcar blanco por azúcares de caña no refinados. http://hdl.handle.net/10251/54289.