FoodSci: Indian Journal of Research in Food Science and Nutrition

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Nutritional and Phytochemical Composition of Homemade Chocolates


Affiliations
1 Department of Food Science, Periyar University, Salem – 636011, Tamil Nadu, India
2 Department of Food Service Management and Dietetics, Avinashilingam Deemed University, Coimbatore – 641043, Tamil Nadu, India
 

Cocoa has polyphenolic compounds, such as procyanidin monomers, that includes catechin and epicatechin. In the present study fatty acid composition and unique phytochemicals in cocoa based homemade chocolate were assessed in the highly accepted developed product and standard product. The nutrients like carbohydrate, fat and calcium content of standard homemade chocolate has shown reduction as the proportion of cocoa liquor increases viz. 50% (52.2 g, 42.6 g, 38.2 mg) 60% (16.2 g, 15.9 g, 15.4 mg) and 70% (7 g, 5.4 g, 4 mg) respectively. The other nutrients like protein, fiber, iron, potassium and magnesium contents increased as the proportion of cocoa powder/liquor increases than the standard homemade chocolate. Fatty acids like stearic acid, palmitic acid and oleic acids were present in the developed products. The phytochemical, catechin content in Standard Home Made Chocolates (SHMC) was 5.2 mg whereas the (Developed Home Made Chocolate) DHMC had 7.1 mg. Hence the developed product is proven to be rich in phytochemicals as well as various essential nutrients and can be recommended in regular diets.


Keywords

Homemade Chocolates, Macronutrients in Chocolates.
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  • Nutritional and Phytochemical Composition of Homemade Chocolates

Abstract Views: 418  |  PDF Views: 312

Authors

S. Thilagavathi
Department of Food Science, Periyar University, Salem – 636011, Tamil Nadu, India
Dorothy Jaganathan
Department of Food Service Management and Dietetics, Avinashilingam Deemed University, Coimbatore – 641043, Tamil Nadu, India

Abstract


Cocoa has polyphenolic compounds, such as procyanidin monomers, that includes catechin and epicatechin. In the present study fatty acid composition and unique phytochemicals in cocoa based homemade chocolate were assessed in the highly accepted developed product and standard product. The nutrients like carbohydrate, fat and calcium content of standard homemade chocolate has shown reduction as the proportion of cocoa liquor increases viz. 50% (52.2 g, 42.6 g, 38.2 mg) 60% (16.2 g, 15.9 g, 15.4 mg) and 70% (7 g, 5.4 g, 4 mg) respectively. The other nutrients like protein, fiber, iron, potassium and magnesium contents increased as the proportion of cocoa powder/liquor increases than the standard homemade chocolate. Fatty acids like stearic acid, palmitic acid and oleic acids were present in the developed products. The phytochemical, catechin content in Standard Home Made Chocolates (SHMC) was 5.2 mg whereas the (Developed Home Made Chocolate) DHMC had 7.1 mg. Hence the developed product is proven to be rich in phytochemicals as well as various essential nutrients and can be recommended in regular diets.


Keywords


Homemade Chocolates, Macronutrients in Chocolates.

References





DOI: https://doi.org/10.15613/fijrfn%2F2018%2Fv5i1%2F178481