Preliminary research on some nutritional parameters of homemade chocolate with added spices

Maria Rada, Dacian Lalescu, Liana Maria Alda, Daniela Stoin, Adrian Riviş, Ariana – Bianca Velciov

Volume 26, Issue 3;
Pages: 223-228; 2020
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
This paper aims to determine the proximate composition of some varieties of homemade chocolate based on cocoa, milk, sugar and butter, with additions of spices. To carry out this preliminary study, were prepared three assortments of homemade chocolate with the addition of cinnamon, ginger and chili pepper, which were analyzed in terms of the protein, carbohydrates and fats contents. Preliminary results (average values) obtained, using the analysis methods recommended by the quality standards: 8.15 - 8.62% protein; 51.94 – 74.50% carbohydrates and 22.03 – 22.51% fats shows that the chocolate assortments studied contain significant amounts of nutritional facts. In addition, these chocolates are distinguished by a pleasant taste, slightly spicy and a special flavor. Also, due to the addition of spices, these chocolates could have superior antioxidant properties to traditional chocolates.
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