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Development of a Functional Dark Chocolate with Baobab Pulp by Sara Monteiro; João Dias; Vanda Lourenço; Ana Partidário; Manuela Lageiro; Célia Lampreia; Jaime Fernandes; Fernando Lidon; Fernando Reboredo; Nuno Alvarenga is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Development of a Functional Dark Chocolate with Baobab Pulp about?

In recent years, cocoa and dark chocolate have attracted the interest of consumers not only for their sensory characteristics but also for their nutritional properties and positive impact on health. The baobab is a fruit of African origin with a sour and slightly sweet flavour, widely consumed by local communities due to its unique nutritional features. The aim of this work was to evaluate the impact of the concentration of baobab flour in the development of functional dark chocolate, including physical, chemical, nutritional and sensory evaluations. The results presented a positive correlation between the incorporation of baobab flour and the antioxidant activity (up to 2297 mmol TE/100 g), vitamin C content (up to 49.7 mg/100 g), calcium (up to 1052 mg/kg), potassium (up to 10,175 mg/kg), phosphorus (up to 795.9 mg/kg), chlorine (up to 235.4 mg/kg) and sulphur (up to 1158 mg/kg). The sensory evaluation of dark chocolate with 3% baobab presented the highest evaluation on the parameters “texture” and “overall flavour”, while the parameter “overall flavour” presented the lowest evaluation on chocolate with 9% baobab. No influence was observed on fatty acid profile, protein, fat and

Who reads Development of a Functional Dark Chocolate with Baobab Pulp?

Author

Sara Monteiro; João Dias; Vanda Lourenço; Ana Partidário; Manuela Lageiro; Célia Lampreia; Jaime Fernandes; Fernando Lidon; Fernando Reboredo; Nuno Alvarenga

Publisher

MDPI AG

Published

2023

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)