Low calorie cocoa-based products: a short review

Joseph, Cheryl; Batra, Rishika; Selvasekaran, Pavidharshini; Chidambaram, Ramalingam

doi:10.1007/s13197-021-05223-0

Cited by 3 publications

(1 citation statement)

References 49 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Chocolate formulation literature using sensory analysis provides insight into how total fat content variance might influence perception of two‐ingredient chocolate. The majority of these studies have focused on methods to decrease or replace fat (i.e., cocoa butter) and sugar in an effort to reduce cost or lower calorie content while maintaining sensory qualities (Belščak‐Cvitanović et al, 2015; Deou et al, 2022; Ewens et al, 2021; Joseph et al, 2022; Melo et al, 2013; St. John et al, 1995), however, there are four relevant studies.…”

Section: Introductionmentioning

confidence: 99%

The effect of fat content on sensory perception and consumer acceptability of 70% cacao dark chocolate made from reconstituted cocoa liquor

Brown,

Warren,

Ingraham

et al. 2023

Journal of Sensory Studies

View full text Add to dashboard Cite

Dark chocolate is a complex food defined by its unique flavor, taste, mouthfeel, and melting properties. The craft chocolate market is a new segment of the US confectionery industry that highlights cocoa bean origin by making two‐ingredient dark chocolate composed of cocoa liquor and sugar. To study the impact of natural variance in fat levels inherent to unblended cocoa liquor in two‐ingredient chocolate, we made 70% cacao dark chocolate from cocoa liquor reconstituted from cocoa powder and cocoa butter at total fat contents of 30%, 35%, and 40% (w/w), and collected sensory and acceptability data from 108 regular chocolate consumers. Increasing fat content did not significantly affect liking (p > .05). However, with increasing fat levels, perceived intensities of bitter taste, cocoa flavor, and drying mouthfeel significantly decreased, and sweet taste perception significantly increased (p < .05). Consumer chocolate preference (milk vs. dark) significantly affected perceived intensity of drying mouthfeel.Practical ApplicationsOur research suggests that liking of astringent stimuli may result in decreased perception of astringency in highly astringent foods. Further research is recommended to understand this mechanism as well as the physical and chemical underpinnings by which fat content impacts sensory perception of dark chocolate.

show abstract

Section: Introductionmentioning

confidence: 99%

The effect of fat content on sensory perception and consumer acceptability of 70% cacao dark chocolate made from reconstituted cocoa liquor

Brown,

Warren,

Ingraham

et al. 2023

Journal of Sensory Studies

View full text Add to dashboard Cite

show abstract

Plant polysaccharides

Ren,

2024

Handbook of Plant-Based Food and Drinks Design

View full text Add to dashboard Cite

The Effects of Gamma-Aminobuytric Acid (GABA) Enrichment on Nutritional, Physical, Shelf-Life, and Sensorial Properties of Dark Chocolate

Koh

Lim

Teoh

et al. 2023

Foods

View full text Add to dashboard Cite

Hypertension is the leading cause of cardiovascular disease and premature death worldwide. Gamma-aminobutyric acid (GABA) has potential in regulating hypertension. Cocoa beans are rich in GABA, but GABA is being destroyed during roasting of cocoa beans and chocolate production. This study aimed to develop GABA-enriched dark chocolate by partially replacing sugar syrup with pure GABA powder at concentrations of 0.05 (F1), 0.10 (F2), and 0.15% (F3). The chocolate samples were incorporated with GABA after the heating and melting process of cocoa butter to maintain the viability and functionality of the GABA in the final product. The effects of GABA enrichment on the quality of chocolate in terms of nutritional, physical, shelf-life, and sensorial properties were studied. The inclusion of 0.15% GABA significantly increased the GABA content and angiotensin-converting-enzyme (ACE) inhibitory effect of chocolate. The nutritional compositions of the control and GABA-enriched chocolates were almost similar. The addition of GABA significantly increased the hardness but did not affect the apparent viscosity and melting properties of chocolate. Accelerated shelf-life test results showed that all the chocolates stored at 20 and 30 °C were microbiologically safe for consumption for at least 21 days. Among the GABA-enriched chocolates, panellists preferred F2 the most followed by F3 and F1, owing to the glossiness and sweetness of F2. F3 with the highest GABA content (21.09 mg/100 g) and ACE inhibitory effect (79.54%) was identified as the best GABA-enriched dark chocolate.

show abstract

Low calorie cocoa-based products: a short review

Cited by 3 publications

References 49 publications

The effect of fat content on sensory perception and consumer acceptability of 70% cacao dark chocolate made from reconstituted cocoa liquor

The effect of fat content on sensory perception and consumer acceptability of 70% cacao dark chocolate made from reconstituted cocoa liquor

Plant polysaccharides

The Effects of Gamma-Aminobuytric Acid (GABA) Enrichment on Nutritional, Physical, Shelf-Life, and Sensorial Properties of Dark Chocolate

Contact Info

Product

Resources

About