|
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 Download Full Text PDF |
REFERENCES
Ackar, D., Lendić, K.
V., Valek, M., Šubarić, D., Milićević, B.,
Babić, J., & Nedić, I. (2013). Cocoa
Polyphenols: Can We Consider Cocoa and Chocolate
as Potential Functional Food?. Journal of
Chemistry,
2013,
1–7.
AOAC (2000). Official
methods of Analysis. In Official Methods of
Analysis of AOAC International (pp. 2–66).
Association of Official Analysis Chemists
International.
Camu, N., De Winter,
T., Addo, S. K., Takrama, J. S., Bernaert, H.,
De Vuyst, L., Vuyst, L. De. (2008). Fermentation
of cocoa beans: influence of microbial
activities and polyphenol concentrations on the
flavour of chocolate. Journal of the Science
of Food and Agriculture,
88(13),
2288–2297.
Cheng, C. M., Jalil,
A. M. M., & Ismail, A. (2009). Phenolic and
theobromine contents of commercial dark, milk
and white chocolates on the Malaysian market.
Molecules,
14(1),
200–209.
DebMandal, M., &
Mandal, S. (2011). Coconut (Cocos nucifera L.:
Arecaceae): In health promotion and disease
prevention. Asian Pacific Journal of Tropical
Medicine,
4(3),
241–7.
Hamid, M. A.,
Sarmidi, M. R., Mokhtar, T. H., Sulaiman, W. R.
W., & Azila., R. A. (2011).
Innovative-integrated-wet-process-for-virgin-coconut-oil-production.
Journal of Applied Sciences.
Kris-Etherton, P. M.,
& Mustad, V. A. (1994). Chocolate feeding
studies: A novel approach for evaluating the
plasma lipid effects of stearic acid. In
American Journal of Clinical Nutrition.
60.
Lai, L. S., Chou, S.
T., & Chao, W. W. (2001). Studies on the
antioxidative activities of Hsian-tsao (Mesona
procumbens Hemsl) leaf gum. Journal of
Agricultural and Food Chemistry,
49(2),
963–968.
Lindecrantz, A.
(2014). Investigation of seedpowder
technology for pre- crystallization processing
of dark chocolate - Effect on fat crystal
structure and storage stability. Chalmers
University of Technology.
Lonchampt, P., &
Hartel, R. W. (2004). Fat bloom in chocolate and
compound coatings. European Journal of Lipid
Science and Technology.
Mansor, T., & Man, Y.
C. (2012). Physicochemical properties of virgin
coconut oil extracted from different processing
methods. International Fod Research Journal,
19(3),
837–845.
Marina, A. M., Che
Man, Y. B., & Amin, I. (2009). Virgin coconut
oil: emerging functional food oil. Trends in
Food Science & Technology,
20(10),
481–487.
Marina, A. M., Che
Man, Y. B., Nazimah, S. A. H., & Amin, I.
(2009). Chemical Properties of Virgin Coconut
Oil. Journal of the American Oil Chemists’
Society,
86(4),
301–307.
Miller, K. B.,
Stuart, D. A., Smith, N. L., Lee, C. Y., Mchale,
N. L., Flanagan, J. A., … Hurst, W. J. (2006).
Antioxidant activity and polyphenol and
procyanidin contents of selected commercially
available cocoa-containing and chocolate
products in the United States. Journal of
Agricultural and Food Chemistry,
54(11), 4062–4068.
Nagai, T., Inoue, R.,
Inoue, H., & Suzuki, N. (2003). Preparation and
antioxidant properties of water extract of
propolis. Food Chemistry,
80(1),
29–33.
Othman, A., Ismail,
A., Abdul Ghani, N., & Adenan, I. (2007).
Antioxidant capacity and phenolic content of
cocoa beans. Food Chemistry,
100(4),
1523–1530.
Schinella, G., Mosca,
S., Cienfuegos-Jovellanos, E., Pasamar, M. Á.,
Muguerza, B., Ramón, D., & Ríos, J. L. (2010).
Antioxidant properties of polyphenol-rich cocoa
products industrially processed. Food
Research International,
43(6),
1614–1623.
Schroder, T.,
Vanhanen, L., & Savage, G. P. (2011). Oxalate
content in commercially produced cocoa and dark
chocolate. Journal of Food Composition and
Analysis,
24(7),
916–922.
Stahl, L., Miller, K.
B., Apgar, J., Sweigart, D. S., Stuart, D. A.,
Mchale, N., Hurst, W. J. (2009). Preservation of
cocoa antioxidant activity, total polyphenols,
flavan-3-ols, and procyanidin content in foods
prepared with cocoa powder. Journal of Food
Science,
74(6).
Stewart, J. (1992).
Use of Atwater factors in USDA’s Nutrient
Databank.
Sulistyowati, &
Misnawi. (2008). Effects of alkali concentration
and conching temperature on antioxidant activity
and physical properties of chocolate.
International Food Research Journal,
15(3), 297–304.
Tenore, G. C.,
Novellino, E., & Basile, A. (2012).
Nutraceutical potential and antioxidant benefits
of red pitaya (Hylocereus polyrhizus) extracts.
Journal of Functional Foods,
4(1),
129–136.
Velioglu, Y. S.,
Mazza, G., Gao, L., & Oomah, B. D. (1998).
Antioxidant Activity and Total Phenolics in
Selected Fruits, Vegetables, and Grain Products.
Journal of Agricultural and Food Chemistry,
46(10), 4113–4117.
Wollgast, J.,
Pallaroni, L., Agazzi, M. E., & Anklam, E.
(2001). Analysis of procyanidins in chocolate by
reversed-phase high-performance liquid
chromatography with electrospray ionisation mass
spectrometric and tandem mass spectrometric
detection. Journal of Chromatography. A,
926(1),
211–20. |