Investigating the effect of red beetroot powder concentration and processing time on the bioactive compounds composition and antioxidant capacity of beetroot dark chocolate

Kongor, John Edem; de Pascual‐Teresa, Sonia; Owusu, Margaret; Kyei‐Baffour, Vincent Owusu; Oduro‐Yeboah, Charlotte

doi:10.1002/jsfa.12902

Cited by 4 publications

(1 citation statement)

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“…Cocoa products contain theobromine and caffeine, two significant methylxanthines/alkaloids with remarkable health benefits (Table 1) (Karača et al ., 2020; Sik et al ., 2021; Kongor et al ., 2024). Their psycho‐pharmacological properties indicate that they can influence the mood that occurs with the consumption of cocoa and chocolate (Yeo & Thed, 2022).…”

Section: Health Benefits Of Chocolatementioning

confidence: 99%

Functional chocolate: exploring advances in production and health benefits

Sarıtaş,

Duman,

Pekdemir

et al. 2024

Int J of Food Sci Tech

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SummaryChocolate has been a part of human consumption for millennia, serving as a confection, medicine and aphrodisiac. Chocolate consumption is increasing worldwide, and independent of the age or social background. The substantial content of chocolate may provide consumers with antioxidant, anti‐inflammatory, antimicrobial, antiallergenic, and anticarcinogenic benefits. Beyond such properties, diverse bioactive ingredients are utilised in the creation of functional chocolate products aiming at promoting health and meeting the modern consumers' demands and market orientations. These products are primarily focused on enhancing nutraceutical effects, such as antioxidant activity, protein content and prebiotic effects. Additionally, the use of A2 milk powder in chocolate production holds promising expectations towards enhancing the digestibility of the products. Due to the superior affinity of proteolytic enzymes, A2 milk can be digested more easily than A1 milk. In this way, with the addition of A2 milk to chocolate, it may become more easily digestible. The objectives of this review are a comprehensive understanding of the evolution of chocolate consumption, its health benefits, and the contemporary innovations in chocolate production. Additionally, the potential for developing easily digestible, functional chocolates made from A2 milk, which could rejuvenate functional chocolate production, is discussed in this article.

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Section: Health Benefits Of Chocolatementioning

confidence: 99%

Functional chocolate: exploring advances in production and health benefits

Sarıtaş,

Duman,

Pekdemir

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

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Investigating the physicochemical properties, sensory profile and consumer acceptability of beetroot dark chocolate

Kongor,

Owusu,

de Pascual‐Teresa

et al. 2024

J Sci Food Agric

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BACKGROUNDThe incorporation of functional food ingredients in chocolate that seek to eliminate, if not completely, most of the added sugar content, as well as the use of alternative chocolate production techniques, have gained popularity in recent years. This study aimed to incorporate red beetroot powder into dark chocolate and investigate the effect of red beetroot powder concentration and processing time in a melanger on the physicochemical properties, sensory profile and consumer acceptability of beetroot dark chocolate.RESULTSThe addition of red beetroot powder increased the moisture content, particle size distribution and hardness of the chocolates, while the opposite was true for processing time with no effect on the colour. Except for taste, which had an average score of 3.2 ± 1.8 on the 7‐point hedonic scale, consumers scored all the other sensory attributes of the chocolates above 4.0. Among the chocolates with red beetroot powder, samples with a 15% red beetroot powder addition had a high average overall acceptability score of >5, while the 30% sample scored <4.CONCLUSIONRed beetroot powder can be used to replace sugar in dark chocolate without affecting its physicochemical properties, sensory profile or consumer acceptability. However, the target market should be considered when determining the level of red beetroot powder incorporation in terms of chocolate taste. This research has the potential to improve the overall health‐promoting properties of dark chocolate by eliminating added sugar (partially or completely). It would also help to diversify beetroot utilization, allow small‐scale processors to venture into chocolate production and expand the small‐scale chocolate value chain. © 2024 Society of Chemical Industry.

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Cocoa production in the 2020s: challenges and solutions

Kongor,

Owusu,

Oduro-Yeboah

2024

CABI Agric Biosci

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Background Cocoa (Theobroma cacao L.) is a crop of huge economic significance worldwide and is grown mainly in tropical and subtropical countries. Currently, West Africa produces most of the world's cocoa. The crop provides economic support to cocoa-growing countries, smallholder farmers, and the chocolate confectionery industries. Cocoa is also valued for its appealing flavours and the health-promoting properties of the bioactive phytochemicals in the beans, which have received increased global attention in recent years. Main body The cocoa industry is divided into two sectors: upstream (cocoa bean production and marketing), which is dominated by cocoa-producing countries, and downstream (cocoa bean processing activities to produce semi-finished and finished products). Pests and diseases, climate change, low soil fertility, high soil cadmium levels, and the ongoing Russian-Ukrainian conflict threaten the crop's long-term production. In addition to these challenges, cocoa cultivation also contributes to environmental and biodiversity degradation. Conclusion To address these challenges and ensure a sustainable supply of high-quality cocoa beans to meet the rising global demand, sustainable intensification of its production in producing countries is deemed critical. These include breeding varieties that are resistant to yield-limiting factors, the use of integrated management strategies to improve soil fertility and control pests, diseases, and heavy metals like Cd, the implementation of agroforestry systems, increased farm gate prices, and the provision of social interventions such as alternative livelihoods for farmers to increase cocoa production on existing farmlands. Standardized and harmonized farm management and postharvest strategies are also required for the consistent production of high-quality beans each season.

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Investigating the effect of red beetroot powder concentration and processing time on the bioactive compounds composition and antioxidant capacity of beetroot dark chocolate

Cited by 4 publications

References 40 publications

Functional chocolate: exploring advances in production and health benefits

Functional chocolate: exploring advances in production and health benefits

Investigating the physicochemical properties, sensory profile and consumer acceptability of beetroot dark chocolate

Cocoa production in the 2020s: challenges and solutions

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