Effect of cinnamon powder addition during conching on the flavor of dark chocolate mass

Abstract

In the present study, refined dark chocolate mix was conched with the addition of finely powdered cinnamon in a laboratory-style conching machine to evaluate its aroma profile both analytically and sensorially. The analytical determinations were carried out by a combination of solid phase micro extraction (SPME)-gas chromatography (GC)-mass spectroscopy (MS) and-olfactometry(O), while the sensory evaluation was made with trained panelists. The optimum conditions for the SPME were found to be CAR/PDMS as the fiber, 60°C as the temperature, and 60 min as the time. SPME analyses were carried out at 60°C for 60 min with toluene as an internal standard. 26 compounds were monitored before and after conching. The unconched sample had a significantly higher fruity odor value than the conched sample. This new product was highly acceptable according to the overall inclination test. However some of textural properties, such as coarseness, and hardness were below the general preference.

Cinnamon and its derivatives as potential ingredient in functional food—A review

“…The incorporation of cinnamon in those foods significantly enhanced their phenolic content and antioxidant activity. [112][113][114] In general, the goal of phenolic and antioxidant enrichment in food is to improve the functionality of the food in the prevention of various diseases associated with oxidative stress. [115,116] The popular belief about the correlation between polyphenols and antioxidants and health benefits was constructed based on substantial scientific evidence.…”

“…In contrast, it has been reported that enrichment with cinnamon alters the sensory characteristic of dark chocolate due to the presence of volatile compounds from cinnamon, mainly cinnamaldehyde. [113,114] As explained by Fang and Bhandari, [133] food fortification is a really challenging process since it can induce some problems, such as alteration of organoleptic properties, in the enriched food. In recent years, encapsulation of the fortifying material has been widely reported for overcoming this problem, and this could be the best approach for incorporating health-promoting ingredients into food systems [134] since it can mask undesirable odors and flavors of the bioactive compounds.…”

AKTIVITAS ANTIOKSIDAN DAN TOTAL FENOL COKLAT YANG DIPERKAYA DENGAN KAYU MANIS (Cinnamomum verum) DAN JAHE (Zingiber officinale)

“…Beberapa penelitian telah melakukan fortifikasi bubuk kayu manis dan bubuk jahe pada produk coklat. Penelitian Praseptiangga et.al 14 , Rasuluntari et.al 15 serta Albak 16 menambahkan bubuk kayu manis pada formula dark coklat. Sedangkan Ilmi et.al 17 menggunakan essential oil kayu manis sebanyak 0,1% sebagai fortifikan pada coklat bar.…”

Patagonian ñire (Nothofagus antarctica) combined with green tea ‐ Novel beverage enriched in bioactive phytochemicals as health promoters

“…Recent studies supported that diets rich in natural antioxidants play an important role in preventing human diseases 14–15 . In this regard, alternatives to increase antioxidant content in the daily diet include the use of polyphenols‐rich plant substrates as complement on primary food matrices 16–19 . Nevertheless, it is important to take into account that the resulting antioxidant activity is influenced by several factors, such as substrate ratio, proportion of the phenolic compounds added, and the interaction among them 20–21 .…”