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Fortification of dark chocolate with microencapsulated phytosterols: chemical and sensory evaluation
- Tolve, Roberta, Condelli, Nicola, Caruso, Marisa Carmela, Barletta, Diego, Favati, Fabio, Galgano, Fernanda
- Food & function 2018 v.9 no.2 pp. 1265-1273
- antioxidant activity, bioavailability, chocolate, cholesterol, microencapsulation, oxygen, particle size distribution, peroxide value, phytosterols, prebiotics, probiotics, sensory evaluation, storage time
- Chocolate is one of the most consumed delicacies in the world. Nowadays high-cocoa polyphenol-rich chocolates, probiotic chocolates, and prebiotic chocolates are getting more attention. In light of this, dark chocolate containing microencapsulated phytosterols (MPs) has been 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 per kg of fat, also after three months of storage. The bioaccessibility of phytosterols was comparable with literature values and the antioxidant activity reached a value of 92 μg trolox per 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 sample acceptability.