Jump to main content
Jump to site search


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

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.

Back to tab navigation

Publication details

The article was received on 17 Nov 2017, accepted on 28 Dec 2017 and first published on 10 Jan 2018


Article type: Paper
DOI: 10.1039/C7FO01822C
Citation: Food Funct., 2018, Accepted Manuscript
  •   Request permissions

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

    R. Tolve, N. CONDELLI, M. C. C. Caruso, F. Favati, D. Barletta and F. Galgano, Food Funct., 2018, Accepted Manuscript , DOI: 10.1039/C7FO01822C

Search articles by author

Spotlight

Advertisements