Abstract and References
Transactions on Science and Technology Vol. 4, No. 3-3, 426 - 431, 2017

Addition of Virgin Coconut Oil: Influence on the Nutritional Value and Consumer Acceptance of Dark Chocolate

Siti Nor Azlina Abd Rashid, Mailin Misson, Harisun Yaakob, Norliza Abdul Latiff, Mohamad Roji Sarmidi

ABSTRACT
The nutritional properties of virgin coconut oil (VCO) is well known throughout the world but the oily mouthfeel is limiting its oral consumption. The addition of VCO into dark chocolate will offer a new way of consuming VCO as well as improving the dark chocolate’s nutritional properties. VCO was added into the dark chocolate formulation and the functional properties of the new virgin coconut oil (VCO) dark chocolate were investigated against selected commercial dark chocolates as references. Total phenolics content and Dipehnyl-1-hydrazyl (DPPH) scavenging activity analyses were performed to determine its antioxidant properties. VCO chocolate was tested for proximate analysis to determine its nutrition content. Sensory evaluation was also done to determine the consumer acceptability. It was found that the VCO chocolate has the highest total phenolic content (7.92 mg/g) in comparison with reference chocolate (7.48 mg/g, 7.49 mg/g, and 7.52 mg/g). Proximate analysis showed that the nutrition of VCO chocolate is high in fat, protein and ash. The sensory result showed that addition of VCO into dark chocolate formulation is acceptable among consumer. VCO chocolates proved to enhance nutritional properties of dark chocolate thereby offering a potential use for nutraceuticals and functional application.

KEYWORDS: Dark chocolate; virgin coconut oi; nutrition; antioxidant; functional application; sensory

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