Chocolate is one of the most consumed delicacies in the world. Nowadays high-cocoa polyphenol-rich chocolate, probiotic chocolate, and prebiotic chocolate are getting more attention. In light of this, dark chocolate containing microencapsulated phytosterols (MP) was developed to reduce cholesterol in individuals. In particular, different dark chocolates containing 64, 72 and 85% of cocoa, fortified with 0, 5, 10 and 15% MP have been produced. The obtained chocolates were characterized by a particle size distribution lower than 30 µm and were stable from a chemical point of view. Specifically, peroxide values were always lower than 2 meq O2/kg of fat, also after three months of storage. Bioaccessibility of phytosterols was comparable with literature values and the antioxidant activity reached a value of 92 µg trolox/g chocolate for samples obtained from 85% of cocoa. Moreover, sensory evaluation demonstrated a positive effect on the acceptability of the functional chocolate produced and a significant effect of the information on the final samples acceptability.

Fortification of dark chocolate with microencapsulated phytosterols: chemical and sensory evaluation

TOLVE, Roberta;Favati, Fabio;
2018-01-01

Abstract

Chocolate is one of the most consumed delicacies in the world. Nowadays high-cocoa polyphenol-rich chocolate, probiotic chocolate, and prebiotic chocolate are getting more attention. In light of this, dark chocolate containing microencapsulated phytosterols (MP) was developed to reduce cholesterol in individuals. In particular, different dark chocolates containing 64, 72 and 85% of cocoa, fortified with 0, 5, 10 and 15% MP have been produced. The obtained chocolates were characterized by a particle size distribution lower than 30 µm and were stable from a chemical point of view. Specifically, peroxide values were always lower than 2 meq O2/kg of fat, also after three months of storage. Bioaccessibility of phytosterols was comparable with literature values and the antioxidant activity reached a value of 92 µg trolox/g chocolate for samples obtained from 85% of cocoa. Moreover, sensory evaluation demonstrated a positive effect on the acceptability of the functional chocolate produced and a significant effect of the information on the final samples acceptability.
Chocolate
Microincapsulation
Phytosterols
Sensory evaluation
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11562/972069
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