Exploring a cocoa-carob blend as a functional food with decreased bitterness: Characterization and sensory analysis was written by Garcia-Diez, Esther;Sanchez-Ayora, Helena;Blanch, Maria;Ramos, Sonia;Martin, Maria Angeles;Perez-Jimenez, Jara. And the article was included in LWT–Food Science and Technology in 2022.Application of 29106-49-8 The following contents are mentioned in the article:
Cumulative evidence indicates the relevance of cocoa in the modulation of cardiometabolic diseases. Nevertheless, pure cocoa may be rejected by many consumers due to its bitter taste. Carob (Ceratonia siliqua L.) is a Mediterranean legume with pods rich in dietary fiber and polyphenols. In this study, carob flour was combined with cocoa, to obtain a blend which was subjected to nutritional evaluation (proximate composition carbohydrate and fatty acid profiles, phytochem. composition dietary fiber properties, antioxidant capacity) and sensory anal. in order to determine whether it may be a suitable alternative to com. sugar-rich soluble cocoa powders. The blend showed a high content of dietary fiber (56%), methylxanthines and polyphenols (55% as non-extractable proanthocyanidins). The product had good solubility and was less bitter than cocoa, as evaluated in sensory anal. thereby suggesting that this blend may be acceptable to consumers, particularly when information about potential biol. activity is provided (a significant improvement in taste evaluation was observed). The beneficial environmental impact of carob and the advantages of valorizing the commonly discarded carob pod mean that further studies of applications of this blend and its potential health effects would be of great interest. This study involved multiple reactions and reactants, such as (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8Application of 29106-49-8).
(2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8) belongs to alcohols. Similar to water, an alcohol can be pictured as having an sp3 hybridized tetrahedral oxygen atom with nonbonding pairs of electrons occupying two of the four sp3 hybrid orbitals. The most common reactions of alcohols can be classified as oxidation, dehydration, substitution, esterification, and reactions of alkoxides.Application of 29106-49-8
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts