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Revista mexicana de ciencias agrícolas
versão impressa ISSN 2007-0934
Rev. Mex. Cienc. Agríc vol.7 spe 14 Texcoco Fev./Mar. 2016
Articles
Bromatological characterization of products derived from cocoa (Theobroma cacao L.) in the Chontalpa, Tabasco, Mexico
1Colegio de Postgraduados-Campus Tabasco. Periférico Carlos A. Molina, carretera Cárdenas-Huimanguillo, km 3. (sol@colpos.mx; vcordova@colpos.mx; zaldivar@colpos.mx).
2Colegio de Postgraduados-Campus Córdoba. Carretera Federal Córdoba-Veracruz, km 348. Congregación Manuel León Municipio de Amatlán de los Reyes, Veracruz. C. P. 94946. (davalos@colpos.mx).
Mexican Standard NMX-F-061-1964 specifies the physicochemical characteristics of table chocolates and classifies them into three types: dark chocolate, semi-bitter chocolate and sweet chocolate. Know and specify the composition of a food product is important because it allows us to keep quality control, value their nutritional content, give consumer confidence, besides being a requirement for labeling in products derived from cocoa. The aim of this study was to characterize the physicochemical quality of traditional and nontraditional products derived from cocoa from the Chontalpa region, Tabasco. Four parameters were considered: fat (G) by the Soxhlet method, protein (P) using the Kjeldahl method, ashes (C) by incineration in the muffle and humidity (H) by weight loss in an oven. 32 samples from products made of cocoa in the region were evaluated, of which 13 chocolate and 19 powder types. The results allowed us to classify the products with the following composition: bitter chocolates, G from 40.87 to 48.18%, P of 8.75% C from 2.60 H to 4.42% and H from 1.63 to 1.97%; the semi-bitter chocolates, G from 30.33 to 44.68%, P of 8.75%, C from 1.59 H to 4.08% and H from 2.37 to 8.01%; sweet chocolates, G from 9.66 to 30.35%, P of 8.75%, C from 1.31 to 3.56% and H from 1.18 to 6.88%; cocoa powders and pinole, G from 3.07 to 5.06%, P of 8.75%, C from 1.67 to 4.89% and H from 5.70 to 7.28%; the powders of two ingredients, G from 10.20 to 34.57%, P of 8.75%, C from 1.89 to 7.69% and H from 5.78 to 7.45%; and finally, the chocolates with high sugar content (very sweet), G from 5.68 to 11.7%, P of 8.75%, C from 2.13 to 7.69% and H from 3.88 to 7.02%. The results were compared with the standards specified in the Mexican Standards and Codex Alimentarius.
Keywords: derivate from cocoa; non-traditional products; physico-chemical composition
La Norma Mexicana NMX-F-061-1964, especifica las características fisicoquímicas de los chocolates de mesa y los clasifica en tres tipos: chocolate amargo, chocolate semi-amargo y chocolate dulce. Conocer y especificar la composición de un producto alimenticio es importante ya que nos permite tener un control de la calidad, valorar su contenido nutricional, dar confianza al consumidor, además de ser un requisito de etiquetado en los productos derivados de cacao. El objetivo de este estudio fue caracterizar la calidad fisicoquímica de los productos tradicionales y no tradicionales derivados del cacao de la región de la Chontalpa, Tabasco. Se consideraron cuatro parámetros: materia grasa (G) por el método Soxhlet, proteína (P) usando el método Kjeldahl, cenizas (C) por incineración en la mufla y humedad (H) por pérdida de peso en estufa. Se evaluaron 32 muestras de productos elaborados a base de cacao en la región, de los cuales 13 tipos de chocolate y 19 de polvillo. Los resultados nos permitieron clasificar los productos con la siguiente composición: los chocolates amargos, G de 40.87 a 48.18%, P de 8.75%, C de 2.60 a 4.42% y H de 1.63 a 1.97%; los chocolates semi-amargos, G de 30.33 a 44.68%, P de 8.75%, C de 1.59 a 4.08% y H de 2.37 a 8.01%; los chocolates dulces, G de 9.66 a 30.35%, P de 8.75%, C de 1.31 a 3.56% y H de 1.18 a 6.88%; los polvillos de cacao y pinole, G de 3.07 a 5.06%, P de 8.75%, C de 1.67 a 4.89% y H de 5.70 a 7.28%; los polvillos de dos ingredientes, G de 10.20 a 34.57%, P de 8.75%, C de 1.89 a 7.69% y H de 5.78 a 7.45%; y finalmente, lo chocolates con alto contenido de azúcar (muy dulces), G de 5.68 a 11.7%, P de 8.75%, C de 2.13 a 7.69% y H de 3.88 a 7.02%. Los resultados obtenidos fueron comparados con los estándares especificados en la Normas Mexicanas y el Codex Alimentarius.
Palabras clave: composición fisicoquímica; derivados de cacao; productos no tradicionales
Introduction
Derivatives from cocoa are defined as products obtained by extraction, pressing, or spraying, and that may be chemically treated and mixed or not with sugars or with other ingredients (NOM-186-SSA 1/SCFI-2002). The aromatic quality of chocolate is related to the origin of almonds, fermenting, drying and toasting process (Cross, 1997). There are two categories of quality of cocoa beans recognized by the world market, "fine or flavor" cocoa and "ordinary" cocoa; the first come from the Criollo and Trinitario varieties, whereas forastero has characteristics from ordinary cacao (Amores et al., 2007). The cocoa paste is an important ingredient in many types of foods such as chocolate, cakes, cookies, ice cream and sweets, which are mainly consumed in developed countries (Asiedu, 1991).
Fat cocoa also called cocoa butter is used particularly in products such as chocolates, confectionery, bakery, cosmetics and in the pharmaceutical industry (Guehi et al., 2007). The parameters influencing the selection of a particular type of cacao are mainly physical, such as grain size, the percentage of shell, fat content, butter hardness and moisture (Alvarez, 2007). The cocoa bean is rich in fat, the most important component quantitatively and qualitatively of the seed (Ortiz and Graziani, 1995; González et al., 1999). Research has contributed to the study of this component. The fat content varies according to the type of cocoa (Liendo et al., 1997). Also, the concentration of fat, fatty acid composition and the acid index varies with harvest season (Alvarado et al., 1983).
The degree of fruit maturity affects the amount of fat from cocoa beans (Lehrian and Keeney, 1980; Packiyasothy et al., 1981), and the proportion of fatty acids is variable and remains almost constant from 5 months of development (Lehrian and Keeney, 1980; Packiyasothy et al., 1981). Chocolate is a nutritionally complete food, containing 30% fat, 6% protein, 61% carbohydrate, 3% moisture, minerals (phosphorus, calcium, iron) and provides vitamins A and B complex (Valenzuela, 2007) . The composition of fermented, roasted and husked beans is. 5.0% moisture, 54.0% fat, 0.2% caffeine, 1.2% theobromine, 11.5% protein, 6.0% carbohydrates, 9.0% cellulose and 2.6% ash (Belitz et al., 2004 ). The percentage of cocoa solids is the most important material in determining the quality of a chocolate (Fabricant, 1998).
Research companies like Mars, indicate that the "healthy" chocolate is dark chocolate with low sugar (Marck, 2008). Roasted, ground and mixed cacao beans with sugar, vanilla and cinnamon, constitute the chocolate consumed around the world in the form of chocolates, jams, teas or as a flavoring mixed with milk or water (Gutierrez, 2002). Offflavors caused by fungi, smoke, acidity, astringency, are factors which demerit the final quality of almonds during postharvest, fermentation and drying (Alvarez et al., 2007). Cocoa-derived products occupy an important commercial space, popular consumption is chocolate candy and in them there is a tendency to substitute cocoa with other lower cost raw materials (USAID, 2008).
Industrialized countries are the main consumers of cocoa, where processing plants and the major chocolate manufacturers worldwide are found, excelling, Europe, North America, Japan and Singapore (ICCO, 2010). Chocolate manufacturers give enormous importance to chocolate and frequently monitor the taste and quality of products produced (Álvarez, 2007). Creole cocoa characterizes for producing fruits with the best qualities. They are known as hybrids of sweet cocoa, fruits with smooth skin and round seeds from medium to large, white to violet. These are grown mainly in Central America, Mexico, Colombia and part of Venezuela; the trees are low and less robust in relation with other varieties but are susceptible to major diseases (Soria, 1966; ITC, 1991; Enríquez, 2004).
The qualities of creole cacao have been lost over time, due to crossings with other species of lower quality (Pinto, 2000). This process has led to a subsequent hybridization over time in many of the cocoa growing regions (Goitia, 2000; Motamayor et al., 2000; Pachano, 2000), reflected in a loss of credibility and international markets due to heterogeneity in product quality parameters and the uncertainty of its origin, as consequence of exporting cocoa mixtures of different qualities and geographical areas (Pinto, 2000). In Chontalpa, Tabasco, derivative cocoa products are an important part of family diet and a percentage of processed products are destined for the local and national market.
The aim of this study was to bromatologically characterize and classify derivative products from cocoa in Chontalpa, Tabasco, Mexico.
Materials and methods
The samples selected to perform this work were collected in the Chontalpa area, comprising the municipalities of Comalcalco, Paraíso, Cárdenas Cunduacán, Huimanguillo and Jalpa de Mendez.
Sampling sites
The sampling sites were selected from a field trip with the aim to locate cocoa growing communities and processing cocoa products. The sites selected to obtain samples were in the municipalities of Cunduacán: the Yoloxochilt, La Piedra 1a section and Pechucalco 2nd Section; from Jalpa de Mendez: R/ia Benito Juarez; from Comalcalco: La Pasadita, Sur 5a section and Centro; from Cárdenas: R/ia Miguel Hidalgo 2nd Section; and from Huimanguillo: R/ia Libertad (Figure 1).
Sampling
With support from the National Cocoa Producers Union (UNPC) obtained the Register of Cocoa Collectors Associations, subsequently the presidents of the same were interviewed to select producers that elaborate a product derived from cocoa. The size of the target population was determined with a stratified sampling according to producers age (Malhotra, 2004). A population of 24 families whose head of household should be more than 50 years old were selected and applied a survey (Córdova et al., 2001).
The variables considered were producers age, type of cacao cultivated, average yield, frequent crop diseases, plantation management, products made using cocoa, other inputs added, uses and destination of such products.
Bromatological characterization
Cocoa samples were numbered consecutively in the laboratory and classified according to the number and type of ingredients used in its preparation. The determinations were performed at the Laboratory of Food from the Faculty of Biological and Agricultural Sciences of the Universidad Veracruzana, Unit Peñuela Amatlán de los Reyes, Veracruz. Four parameters were considered: fat (G) by the Soxhlet method, protein (P) using the Kjeldahl method, ashes (C) by incineration in muffle and humidity (H) weight loss in stove, considering the analytical methods manual published by the AOAC.
Results and discussion
From the communities sampled obtained 19 powder type and 13 kinds of chocolate with various ingredients. Considering the Mexican Standard NMX-F-061-1964, chocolate samples collected were grouped into bitter chocolate, semi-bitter and sweet. The ingredients of chocolates made in the study communities, besides cocoa as the main raw material, are cinnamon, pepper, sugar and cookies. Combinations of these products are: chocolate based on pure cocoa, cocoa chocolate + cinnamon, cocoa chocolate + cinnamon + pepper, cocoa chocolate + cookie + sugar, cocoa chocolate + cinnamon + sugar, cocoa chocolate + pepper + cinnamon + sugar. The main ingredients of the powders are cinnamon, pepper, cookies and pinole (toasted and ground corn) and the combinations detected were cocoa + pinole, cocoa + cinnamon + pinole, cocoa + cinnamon + pepper + pinole, cocoa + cinnamon + cookie + pinole.
Physico-chemical composition of powders
Powders with two ingredients (cocoa and pinole)
The main raw material of this type of powder is cocoa and pinole plus small amounts of cinnamon, pepper, cookies or sugar, hence its composition is variable, as shown in Table 1.
As shown, these cocoa and pinole powders show humidity values of 5.70 to 7.29%, three of the samples have moisture contents below those indicated in Codex Stan 105-1981, of ≤ 7%. With these moisture values these products can be stored for a period of 3 months at room temperature in tightly sealed plastic cans or under cooling the period can extend a little longer, considering that moisture promotes the development of fungi and other microorganisms affecting product quality.
Arrázola et al. (2009) reported for Choiba flour with chocolate produced in Colombia, a similar product to powder, 3.3% moisture, much lower than that obtained in our products. As for the ash content, the difference is very marked, of 1.67 for M2 to 4.89% of M4. The value of this parameter is not specified in the Codex Stan. Álvarez et al. (2007) reported an ash content of 2.86 to 3.32% in fermented, dried and roasted cocoa beans, of five genotypes from the Cuyagua region, Venezuela. In powders analyzed the difference may be due to the percentage of the main ingredients used.
Fat content is low, which indicates that the powder is prepared with cocoa powder after obtaining cocoa butter. Uzca and Costa (2010) reported for natural cocoa powder in Ecuador 10.12% of fat content, Codex Stan 105-indicate values below 10%. Protein content of these products was comparable (8.75%), showing that it is possible that cocoa and pinole proportions are similar in them. This percentage is higher than that reported by Uzca and Costa (2010), from 6% of chocolate in powder made with Stevia rebaudiana Bertoni or green sugar in Ecuador.
Powder with three ingredients (cocoa, pinole and cinnamon)
Table 2 summarizes the composition of 11 samples of powder with three ingredients.
Moisture and protein content behaved very similar to that already described for powders with two ingredients. For fat content, two products markedly exceeded the average (17.56 and 34.57%), which may indicate that are made with cocoa beans; powders with an intermediate percentage (7.71 to 10.20%), but are still within the standard, it is possible that cocoa is partially defatted or contains higher proportion of pinole. In the remaining powders fat content was lower than 6%.
Moisture content of some powders was slightly higher than that specified by Codex Stan, as indicated above, which may be the result of a slow process of elaboration, the raw material has already absorbed moisture, poor packing, or even relative humidity of the environment since it is a tropical area. Ash content showed marked differences between products, values were from 1.9 to 7.69%, showing the diversity of ingredients and its proportions to elaborate these products; powders with four ingredients (cocoa, pinole, cinnamon and pepper) (Table 3).
Powder with four ingredients accounted for three samples of the total. As shown in the above table, moisture content is in the range specified in the Codex Stan. Ash content is low and comparable in two products, which show significant differences from the third. Protein content is similar to that described for powders of two and three ingredients, not like this fat content showing significant differences between the three products and ranges from 2.83 to 11.7%.
Powder with four ingredients (cocoa, pinole, cookie and cinnamon)
This powder differs in one ingredient with the above. Its composition is shown in the following (Table 4).
The composition of this powder is similar to the already described for most of these products. Its moisture content is less than specified in Codex Stan, ash and fat percentage was among the lower ranges obtained for powders described, and protein was comparable.
Physico-chemical composition of chocolates
13 different products considered as chocolate were identified. The ingredients used in their elaboration are different, and are a mixture of two, three or four main ingredients, according to the final product. The Mexican Standard NMX-F-061-1964 chocolate table, which specifies the composition of the different types of chocolate, was considered.
Bitter chocolate
According to the classification, three samples corresponded to bitter chocolate (Table 5).
Moisture content of these chocolates was 1.64 to 1.97%, acceptable values within that specified by the Mexican Standard NMX-F-061-1964 of 2.0%. These products are made in R/as Libertad, Huimanguillo and Miguel Hidalgo 2nd Section, Cárdenas. Moisture differences between these products are not significant and could be due to measures of the tablets, the process, date of manufacture or the type of packaging. It is important to consider that in the drying continues the oxidative phase started in the fermentation and the formation of aroma and flavor compounds is completed (Jinap et al., 1994; Cros and Jeanjean, 1995). Ash content ranged from 2.60 (M2) and 4.46% (M3). The Standard provides a range from 1.9 to 2.1% the difference might be due to the type of cocoa used to manufacture these products. Several factors influence fermentation of cocoa, including cocoa type, and at the same time mineral content in chocolate samples (Braudeau, 1970; Lemus et al., 2002). It is possible that samples with higher ash content contain a different ingredient to cocoa in higher proportion.
Fat content of a chocolate depends largely on the variety of cocoa used for its elaboration, in these samples ranged from 23.49 (M3) and 48.19% (M1), the latter coming from the R/ia Miguel Hidalgo 2nd Section, Cárdenas. The NMX-F-061-1964 standard specifies a minimum of 25% fat for these chocolates. M2 had a value slightly below the minimum set (23.49%). Fat content is the most important parameter in cocoa, and beans have different values depending on the type cocoa (Liendo et al., 1997). Also, fat concentration, fatty acid composition and acid index vary with the month of harvest (Alvarado et al., 1983). Protein content was 8.75%, higher than that specified in the standard of 7.25%.
Semi-bitter chocolates
The compositions of the semi-bitter chocolates are shown in the table below. Products with two ingredients, cocoa and cinnamon, and with three ingredients, cocoa, cinnamon and pepper were identified (Table 6).
The standard specifies a maximum moisture content of 2%, which did not meet any sample. Ash content should be from 1.7 to 2.5%, one sample had a lower percentage and the remaining was greater than the maximum established. Fat content must be higher than 20%, the selected samples had highly variable values of this component, from 10.92 to 44.64% and three of them met the specifications. Protein content was similar in all samples, 8.75%, and the Standard indicates a minimum value of 5.8%. The variability of the results may be due to factors such as mold contamination, smoke generated in the roasting, acidity and astringency, all of them are determinant of the final quality of the beans during postharvest (fermentation and drying); also, size of the bean is important because it can affect yield fat; added to this the elaboration process (the quantity and quality of other added ingredients), good management practices and final product storage.
Semi-bitter chocolates made with three ingredients had contents closest to that specified in the standard, with moisture of 2.37 and 2.55%, ash of 3.13 and 3.64%, fat on the minimum value established of 20%, also superior protein content. These products were obtained from the R/a. Benito Juárez, Jalpa de Méndez and La Pasadita, Comalcalco. The proportion of the ingredients used in its preparation, type of cocoa, packaging and storage period, are factors that determined that some components are on the specified in the Mexican Standard.
Sweet chocolates
Sweet chocolate is manufactured from a mixture of cocoa or cocoa powder, cocoa butter and sugar. Then, depending on the product that is desired, other ingredients such as milk, almonds, hazelnuts, fruits etc., are added (Oliveras, 2007). In the Chontalpa area, Tabasco, sweet chocolate is made with three ingredients that can be cocoa, cookie and sugar, or cocoa, cinnamon and sugar; and with four ingredients, cocoa, pepper, cinnamon and sugar, or cocoa, cinnamon, cookie and sugar; taking as reference the Mexican Standard NMX-F-061-1994 chocolate table and Codex Stan 871981, standard for chocolate and chocolate products for moisture content, ash, fat and protein (Table 7).
For sweet chocolates the Mexican Standard NMX-F-061-1964 specifies that must contain at least 15% of total fat from cocoa, a maximum of 2% for moisture, 4.5% minimum protein and from 1.3 to 2.5% total ash.
Sweet chocolates with three ingredients: cocoa, cookie and sugar
Two samples of sweet chocolates with three ingredients were obtained, which differ in a component, cinnamon or cookie. Both products had a moisture content that meets the specifications of the standard. Ash content of product M1 is within standard and M2 was slightly higher. Fat and protein content in both samples met the specification from the standard. The chocolate process begins with the fermentation of cocoa, followed by drying of the cocoa beans seeking to reduce moisture content in order to continue with internal fermentation, reducing bitterness and enhance aroma, then roasting where optimal aroma is reached, facilitating grinding and milling. This process differs between producers, reflecting the quality of the final product and the variability of its composition.
Sweet chocolates with four ingredients
This type of chocolate was composed of 4 samples, three of them made with cocoa, pepper, cinnamon and sugar, and the other with cocoa, cinnamon, cookie and sugar. Moisture content of the four samples was highly variable; the first three exceed the limits specified in the standard. The ash percentage of the second sample was in the range set, the first slightly exceeds it and the remaining two did not meet specifications. The first sample did not meet the minimum fat content set in the Standard and protein content of the four samples was higher than the minimum indicated.
Conclusions
This study allowed showing the great diversity of cocoa products manufactured in the Chontalpa and the lack of standardization in the elaboration processes, which was reflected in the marked differences in the composition of those products, some of which meet the specifications in the Mexican Standard NMX-F-061-1964 and Codex-Stan 105-1981 for certain components.
Registered products were: chocolate, powder, sweet heart of cocoa, vanilla chocolate, almond chocolate, cocoa liquor and homemade oatmeal. The ingredients used in the manufacture of these products were: cinnamon, pepper, vanilla, cookie and sugar, used in different combinations and proportions.
Cocoa derivatives are very important at local and regional level; are part of the diet of the producer and is a source of income. The knowledge of the manufacturing process are transmitted among generations, hence the need to continue these studies, considering good hygiene practices and standardization of the process that allow evaluating these products.
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Received: November 2015; Accepted: February 2016
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