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dc.contributor.authorQuispe Chambilla, Luceroes_PE
dc.contributor.authorPumacahua Ramos, Augustoes_PE
dc.contributor.authorChoque Quispe, Davides_PE
dc.contributor.authorCurro Pérez, Franciscoes_PE
dc.contributor.authorCarrión Sánchez, Hilka Marielaes_PE
dc.contributor.authorPeralta Guevara, Diego E.es_PE
dc.contributor.authorPalomino Rincón, Henryes_PE
dc.contributor.authorMasco Arriola, Mery Luzes_PE
dc.contributor.authorLigarda Samanez, Carlos A.es_PE
dc.date.accessioned2023-04-20T16:27:14Z
dc.date.available2023-04-20T16:27:14Z
dc.date.issued2022
dc.identifier.urihttps://hdl.handle.net/20.500.14168/770
dc.description.abstractChocolate is a widely consumed product, due to the contribution of fats and antioxidant compounds; the addition of other components makes it possible to increase the content of polyunsaturated fatty acids, although they can affect its rheological properties. The influence of the partial addition of peanut paste and Sacha Inchi on the rheological and functional properties of dark chocolate was evaluated. Cocoa beans, peanuts, and Sacha Inchi were refined in order to obtain the cocoa paste (PC), peanut paste (PM), and Sacha Inchi paste (PSI). Then, mixtures between 0 to 20% of PM and PSI were formulated, and the rheological properties were evaluated at 30, 40, and 50 C; these were adjusted to mathematical models. Functional groups were identified by FTIR in ATR mode, and it was observed that the partial addition of PM and PSI did not show significant changes in the shear stress and apparent viscosity of the mixture, although they did show dependence on temperature. The Herschel–Bulkley model showed a better adjustment (R2 > 0.999), reporting behavior index values, n < 1.0, and indicating pseudo-plastic behavior for pastes and formulations. The yield limit ty and the consistency index kH increased significantly with the addition of PM and PSI, but they decreased with increasing temperature. The activation energy show values between 13.98 to 18.74 kJ/mol, and it increased significantly with the addition of PM and PSI. Infrared analysis evidenced the presence of polyunsaturated fatty acids, coming mainly from PSI and PM. The addition of PM and PSI does not influence the rheological properties and allows for an increase in the content of polyunsaturated fatty acids.es_PE
dc.formatapplication/pdfes_PE
dc.language.isoenges_PE
dc.publisherLicensee MDPI, Basel, Switzerland.es_PE
dc.rightsinfo:eu-repo/semantics/openAccesses_PE
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.uriinfo:eu-repo/semantics/openAccesses_PE
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectcocoa; Sacha Inchi; peanut; fatty acids; activation energy; rheological propertieses_PE
dc.titleRheological and functional properties of dark chocolate with partial substitution of peanuts and sacha inchies_PE
dc.typeinfo:eu-repo/semantics/articlees_PE
dc.type.versioninfo:eu-repo/semantics/publishedVersiones_PE
dc.publisher.countryCHes_PE
dc.subject.ocdehttp://purl.org/pe-repo/ocde/ford#2.11.01es_PE
dc.identifier.doihttps://doi.org/10.3390/ foods11081142es_PE


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