Antioxidant properties of some dietary chocolate specialties with raspberries

Diana Moigradean, Mariana-Atena Poiana, Alexandra Roman, Liana-Maria Alda, Despina-Maria Bordean

Volume 25, Issue 2;
Pages: 117-120; 2019
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Chocolate is certainly an important ingredient for consumers all over the world. Although it good taste, in very large quantities it has a negative effect on human consumption due to the presence of sugar in ingredients. Replacement the sugar with stevia (Stevia rebaudiana) is justified by its properties; it has a glycemic index of zero making it a sweetener for those who suffer from various diseases like diabetes. Our objective was to produce of some dietary chocolate specialties with different percentages of raspberries: 10%, 20% and 30% (w/w) and the control sample (without raspberries). The innovative character of these products consists in the organic ingredients quality (cocoa, cocoa butter, stevia powder and raspberries) used in the recipe. The chocolate samples were evaluated in terms of sensory properties and antioxidant properties like antioxidant capacity and total polyphenol content. For evaluation of total polyphenols were used Folin-Ciocalteu method and for measuring the antioxidant activity of samples were used the reducing power method by FRAP assay. The highest values of total polyphenol content were found in control sample (110.24 mg GAE/g DM) and of total antioxidant capacity were obtaining in the chocolate sample with 10% raspberries (65.6 mM Fe2+/g DM). Our data showed that, in all chocolate samples, the increasing the percentage of raspberries causes a decrease in the antioxidant capacity associated with a lower content of total polyphenols
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