Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Ioana-Alina POP, Diana MOIGRADEAN, Daniela STOIN, Diana-Nicoleta RABA, Carmen Daniela PETCU, Delia-Gabriela DUMBRAVA, Mariana-Atena POIANA
In this study, the bioactive potential of unconventional materials, such as carob powder (CP) and rosehip powder (RP), was exploited as partial substitutes for cocoa to design new chocolate formulations. Nine formulations were prepared under laboratory conditions by substituting cocoa (w/w), as follows: 0% (control sample), 10% CP, 20% CP, 30% CP, 40% CP, 30% CP and 10% RP, 20% CP and 20% RP, 10% CP and 30% RP, respectively, 40% RP. Changes in the proximate composition and bioactive profile of chocolate were assessed based on total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity. Progressive increase in the level of CP led to improvements in the bioactive properties. The addition of CP and RP mixture resulted in a more pronounced boost in bioactive attributes with increasing RP level. The highest bioactive profile was achieved for the 40% RP formula. High levels of TPC and TFC strongly contributed to the improvement of chocolate's antioxidant activity. These findings recommend fortifying chocolate with phenolic compounds provided by CP and RP to extend the range of functional confectionary products.
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