Evaluation of Proximate Composition and Sensory Attributes of Dark Chocolate Fortified with Wheat Germ

Abstract

The aim of this study is to characterize Dark Chocolate (DC) fortified with the Wheat Germ (WG) and to study the effect of standard storage for two months on sensorial properties. Preliminary studies showed that the best combination of WG is 10%. Proximate analysis showed that protein and total minerals contents of dark chocolate significantly (p0.05) increased by the addition of WG, whereas fat content significantly (p0.05) decreased, moisture and total carbohydrates were (p0.05) similar. As a result total calories gained from ingestion of dark chocolate decreased by 20.5 Cal/100 g. Appearance and color sensory attributes were ranked as "like very much" for both control (DC) and 10% added WG (GDC) treatments. Melt in mouth, texture, flavor, taste and overall acceptability were ranked as "like moderately" for GDC in comparison to "like very much" for DC. Storage for two months doesn't affect (p0.05) all the sensory attributes. It can be concluded that 10% GDC can involve as a nourishing source to replace the DC as evidenced by their higher protein and minerals contents and its acceptance by the taste panel.

Chocolate: An overview of functional potential and recent trends in fortification

“…Wheat germ is a byproduct of the wheat milling industry and is characterized by high levels of protein, dietary fiber, essential amino acids, unsaturated fatty acids, and high polyphenol and flavonoid content. Al-Marazeeq (2018) fortified the dark chocolate with wheat germ (10%) and found that protein and mineral content increased significantly whereas the fat content decreased. The sensory properties of the fortified chocolate were moderate compared to the control.…”

Dark chocolate: An overview of its biological activity, processing, and fortification approaches

“…Physical, microbiological, and sensory properties were checked. Marazeeq (2018) D-tagatose and inulin Production of fortified dark chocolate by using D-tagatose and inulin to reduce overall calorie content and glycemic index. Fortifying agents were added in the powder form and then the physiochemical properties were checked.…”

“…Two months of controlled storage did not affect the sensory properties of the chocolate. So, it can be claimed fortification provided a healthier option for all age groups people ( Marazeeq, 2018 ).…”

“…10% wheat germ addition gave the best result. – Marazeeq (2018) D- tagatose and inulin Nutritional quality and physiochemical properties were altered Fortified chocolate had average 1.2 g moisture, water activity = 0.3184, hardness = 24.48 N, reducing sugar-26.44%, energy-387.36 kcal/100 g, calorie reduction = 25.98%. Texture analyzer Shourideh et al (2012) Astaxanthin Significant decrease in the level of MDA (Malonic dialdehyde) and oxidative LDL when ingesting dark chocolate fortified with Astaxanthin.…”