Determination of some nutritional parameters of dark chocolate


Ariana-Bianca Velciov, Adrian Riviș, Dacian Lalescu, Georgeta Sofia Popescu, Antoanela Cozma, Andreea Annemarie Kiss, Andrei Marius Gherman, Iasmina Madalina Anghel, Roxanda Elena Simescu, Maria Rada

Volume 27, Issue 3;
Pages: 272-276; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551

This paper presents the results obtained in determining nutritional parameters from three local varieties of dark chocolate with the addition of cocoa mass, recognized as a tradition on the local market. The total contents of fats, proteins, carbohydrates, minerals and moisture were determined from three brands of local dark chocolate, with different contents of cocoa mass: 40, 70 and 80%, sold in Timisoara markets (Romania). The results obtained: 4.27 - 11.32% protein, 39.12 - 43.61% fats, 26.8 - 59.2% carbohydrates, 1.22 - 1.39% moisture and, 1.72 - 2.24% minerals, dark chocolate brands contain significant amounts of nutritional facts, which provides a large part of the bodys nutritional and energy needs. In addition, due to the high content of cocoa, this dessert has increased amounts of antioxidants and other biologically active substances with beneficial effects on aging, oxidative stress, regulation of blood pressure, atherosclerosis, etc. The beneficial effects of dark chocolate consumption are influenced by increasing the cocoa content in chocolate.
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