Food Science Research Journal

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Dark Chocolate as a Antioxidant Food:Product Development and Sensory Evaluation


Affiliations
1 Home Science, Kamla Nehru Institute of Physical and Social Sciences, Sultanpur (U.P.), India
     

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The objective of present investigation was to develop dark chocolate based products like chocolate brownie and chocolate pudding. Dark chocolate contains 50-90 per cent cocoa solids.Cocoa is rich in plant chemicals called flavanols that may help to protect the heart. Dark chocolate contains upto 2-3 times more flavanol-rich cocoa solids than milk chocolate. Flavanols have been shown to support the production of nitric oxide (NO) in the endolethium (the inner cell lining of blood vessels) that helps to relax the blood vessels and improve blood flow, thereby lowering blood pressure. The developed products were given to the panel of 10 judges products were tested for flavour and taste, body and texture, colour and appearance and over all acceptability. The organoleptic evaluation of products was done by using score card method (9-point hedonic scale). The result of dark chocolate based products i.e. chocolate brownie and chocolate pudding. (T0) and (T1) was best in all treatments in case of all sensory attributes. The over all acceptability (T1) chocolate brownie and chocolate pudding were 9.0, 8.95, respectively.

Keywords

Dark Chocolate, Antioxidant Food, Product Development, Sensory Evaluation.
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  • Balzer, J., Rassaf, T., Heiss, C., Kleinbongard, P., Lauer, T., Merx, M., Heussen, N., Gross, H.B., Keen, C.L., Schroeter, H. and Kelm, M. (2008). Sustained benefits in vascular function throughflavanol-containing cocoa in medicated diabetic patients a double-masked, randomized, controlled trial. J. Am. Coll Cardiol., 3;51(22): 2141-2149. doi: 10.1016/j.jacc.2008.01.059.

  • Engler, M.B. and Engler, M.M. (2006).The emerging role of flavonoid-rich cocoa and chocolate in cardio-vascular health and disease. Nutr. Rev., 64(3):109-18.

  • https://www.hsph.harvard.edu›TheNutritionSourceservingjoy.com/health-benefits-of-dark-chocolate/Jan 20, 2015.

  • www.stylecraze.com › Health and WellnessSep 19, 2017.


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  • Dark Chocolate as a Antioxidant Food:Product Development and Sensory Evaluation

Abstract Views: 241  |  PDF Views: 0

Authors

Kiran Agrahari
Home Science, Kamla Nehru Institute of Physical and Social Sciences, Sultanpur (U.P.), India
Ritima Baranwal
Home Science, Kamla Nehru Institute of Physical and Social Sciences, Sultanpur (U.P.), India

Abstract


The objective of present investigation was to develop dark chocolate based products like chocolate brownie and chocolate pudding. Dark chocolate contains 50-90 per cent cocoa solids.Cocoa is rich in plant chemicals called flavanols that may help to protect the heart. Dark chocolate contains upto 2-3 times more flavanol-rich cocoa solids than milk chocolate. Flavanols have been shown to support the production of nitric oxide (NO) in the endolethium (the inner cell lining of blood vessels) that helps to relax the blood vessels and improve blood flow, thereby lowering blood pressure. The developed products were given to the panel of 10 judges products were tested for flavour and taste, body and texture, colour and appearance and over all acceptability. The organoleptic evaluation of products was done by using score card method (9-point hedonic scale). The result of dark chocolate based products i.e. chocolate brownie and chocolate pudding. (T0) and (T1) was best in all treatments in case of all sensory attributes. The over all acceptability (T1) chocolate brownie and chocolate pudding were 9.0, 8.95, respectively.

Keywords


Dark Chocolate, Antioxidant Food, Product Development, Sensory Evaluation.

References