NUTRITIONAL COMPOSITION AND PHYSICOCHEMICAL PROPERTIES OF HAZELNUT PANNED DARK CHOCOLATE WITH DIFFERENT COCOA PERCENTAGES
Authors: Izzreen, I.1*, Nurul Alina, M.H.2, Nawirah Alia, B.D.2, Fatin Nadhirah, H.F.2, Johari, K.1, Nur Farisya, I.S.1, Fisal, A.1, Wan Saidatul Wan Syida W.K.2 and Nafisah, M.3
Journal Issue: Malaysian Cocoa Journal, Volume 17 2025
Keywords: Cocoa, cocoa liquor, cocoa butter, hazelnut panned dark chocolate, nutritional
Published On: 5/11/2025
Abstract
Cocoa consists of cocoa liquor and cocoa butter, which are essential ingredients in the production of dark chocolate. Hazelnut panned dark chocolate (HPDC) is a healthy confectionery product due to its higher cocoa content and antioxidant compounds (flavonoids and polyphenols) compared to panned milk and white chocolate products. This study was performed to determine the nutritional composition (ash, protein, fat, crude fibre, carbohydrates and energy value) and physicochemical properties (colour, texture, water activity, and pH) of HPDC with different levels of cocoa, which are 60% (HPDC-60), 70% (HPDC-70), and 80% (HPDC-80). Results showed that HPDC-70 and HPDC-80 obtained higher values (p<0.05) in ash (2.36-2.66%), protein (9.84-10.95%), fat (43.75-46.29%), and crude fibre (16.00-19.92%) than HPDC-60. Meanwhile, HPDC-60 yielded higher values (p<0.05) in carbohydrates (33.06%) and energy (880.98 kcal) compared to the other HPDC samples. In terms of lightness, HPDC-80 was darker (p<0.05) than the other samples. However, HPDC-60 appeared more red and yellow (p<0.05) compared to the other chocolate samples with higher cocoa percentages (70% & 80%). The higher addition of cocoa percentages (70% and 80%) significantly increased (p<0.05) the texture properties (hardness and chewiness) of HPDC samples (hardness: from 526.76 to 2095.91 N and chewiness: from 0.04 to 2.78 N) compared to HPDC with the lowest cocoa percentage (60%). The incorporation of 80% cocoa in HPDC decreased significantly (p<0.05) the pH (6.24) and water activity (0.35) values compared to other chocolate samples (HPDC-60 and HPDC-70). Therefore, the addition of the highest cocoa percentage at 80% improves the nutritional composition but changes the physicochemical properties of hazelnut panned dark chocolate.