Characterization of a spreadable chocolate cream with bee products
Main Article Content
Abstract
Honey and propolis are hive products made by bees, which benefit health. Chocolate is known worldwide for its use in baking and confectionery; it contains proteins, calcium, iron, sodium, potassium, magnesium, zinc, among other elements. Currently, chocolate creams are produced with various ingredients in order to be used in baking and confectionery. Studies show that it is possible to use bee products such as honey and propolis to obtain these creams. Due to the need to diversify the use of hive products, it is necessary to carry out new research aimed at obtaining new finished forms. The following work aims to characterize a chocolate cream with bee products made at the Bee Research Center. The starting point was to obtain a chocolate cream on a laboratory scale. The cream has the sanitary quality required for this type of products according to the standards. It has a humidity of 12.13%, density equal to 1.234 g/mL, water activity of 0.77 and a consistency of 9.5 cm. This cream presents 75.4 °Brix at 20 °C. The cream has an adequate quality to be consumed as a dessert, accompanied by bread and cookies or as an ingredient in pastries.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Those authors who have publications with this journal accept the following terms of the License Attribution-NonCommercial 4.0 International (CC BY-NC 4.0):
You are free to:
- Share — copy and redistribute the material in any medium or format
- Adapt — remix, transform, and build upon the material
The licensor cannot revoke these freedoms as long as you follow the license terms.
Under the following terms:
- Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- NonCommercial — You may not use the material for commercial purposes.
- No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.
The journal is not responsible for the opinions and concepts expressed in the works, they are the sole responsibility of the authors. The Editor, with the assistance of the Editorial Committee, reserves the right to suggest or request advisable or necessary modifications. They are accepted to publish original scientific papers, research results of interest that have not been published or sent to another journal for the same purpose.
The mention of trademarks of equipment, instruments or specific materials is for identification purposes, and there is no promotional commitment in relation to them, neither by the authors nor by the publisher.
How to Cite
References
Afik O, Delaplane K and Shafir S. (2014) Nectar minerals as regulators of flower visitation in stingless bees and nectar hoarding wasps. Journal Chemestry Ecology. No. 40, 213-245.
Anjum SI, Ullah A, Khan KA. (2019) Composition and functional properties of propolis (bee glue): A review. Saudi Journal of Biological Sciences. Vol. 26, No. 7, 1695-1703.
Chakraborty I, Chaurasiya AK & Saha J. (2011) Quality of diversified value addition from some minor fruits. Journal of Food Science and Technology. 48, 750–754. doi:10.1007/ s13197-010-0194-y
Chua L, Lee J and Chan G. (2015) Characterization of the proteins in honey. Analytical letters. Vol. 48, No. 4, 697- 709.
Espina PD, ORDETX GS. (1984) Apicultura tropical. 4ta ed. Costa Rica, Editorial Tecnológica de Costa Rica. 506p.
Fontana AJ. (2007) Water Activity in Foods: Fundamentals and Applications. Appendix D: Minimum Water Activity Limits for Growth of Microorganisms. Book Editor(s): Barbosa -Cánovas, G.V.; Fontana Jr., A.J.; Schmidt, S.J.; Labuza,
T.P. doi: 10.1002/9780470376454.app4
Gómez M, González L, Bravo L, Vaquero M, Bastida S, Sánchez F. (2011) Efectos beneficiosos del chocolate en la salud cardiovascular. Nutrición Hospitalaria. Vol. 26, No. 2, 289-292.
IRMA-INTA 15935-1: 2008. Norma Argentina. Productos del Noroeste Antiqueño. Propóleos en bruto.4
Keen CL. (2001) Chocolate: food as medicine/medicine as food. Journal of the American College of Nutrition. 20 (sup5), 436S-439S.
Makafui PA, Laryea D & Barimah J. (2018) Sensory evaluation, nutrient composition and microbial load of cashew nut –chocolate spread, Cogent Food & Agriculture, 4:1, 1480180, DOI: 10.1080/23311932.2018.1480180
NC 371: 2020. Miel de abejas — Especificaciones.
NC 556: 2015. Principios para el establecimiento y la aplicación de criterios microbiológicos para los alimentos.
NC 585: 2017. Contaminantes microbiológicos en alimentos — requisitos sanitarios.
Oñate D & Marín A. (2018) Desarrollo de una crema de chocolate a base de licor de cacao, miel y propóleos, como pro- ducto orgánico funcional y su aplicación culinaria. Tesis de Grado. Guayaquil. Ecuador.
Padilla FC, Rincón AM & Bou-Rached L. (2008) Contenido de polifenoles y actividad antioxidante de varias semillas y nueces. Archivos latinoamericanos de nutrición. Vol. 58, No 3, 303-308.
Subramaniam PJ. (2000) Confectionary products Boca Ra- ton, FL: Leatherhead Food Research Association, CRC Press. 221–246.
Villegas MO & Ventura WA. (2020) Modelo de empresa para producción y comercialización de miel de abeja en el departamento de San Miguel. Universidad de El Salvador.
Viteri PG. (2010) Desarrollo de un producto alimenticio: Crema de chocolate utilizando aceite de palma en industrial Danec S.A. Tesis de Grado. Ecuador.
Wollgast J & Anklam E. (2000) Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification. Food Research International. Vol. 33, No. 6, 423-447.