NUTRITIONAL AND PHENOLIC CONTENTS OF DEVELOPED MARVELLES MILK, DARK, SUGARFREE AND WHITE CHOCOLATES
Authors: Rosmawati M.S., Siti Azriena A., Muhamad Zulkhairi M.A. and Jalaluddin E.
Journal Issue: Malaysian Cocoa Journal, Volume 14/2022
Keywords: Chocolates, sugarfree, nutritional, catechin, epicatechin
Published On: 10/05/2022
Abstract
Chocolate contains a wide range of nutritional values that includes fat, fiber, proteins, carbohydrates and energy. It also carries beneficial active compounds, antioxidants such as soluble phenolic compounds (phenolic acids, catechin, epicatechin and procyanidins), insoluble polymeric phenolics and methylxanthines. The objectives of this study was to determine nutritional values and phenolic contents in milk (MC), dark (DC), sugarfree (SC) and white (WC) chocolates developed by the Food Biotechnology Division, CITC, Nilai Negeri Sembilan. Nutritional values of the chocolates were determined using AOAC methods and total flavonoids were quantified using HPLC method. Total energy was highest in sugarfree chocolates followed by dark, white and milk chocolates. Dark chocolates exhibited the highest flavonoids contents followed by sugarfree and milk chocolates but not detected in white chocolates. Catechin and epicatechin were major flavonoids detected in dark chocolates. When nutrition and health promotion are of concern, sugarfree dark chocolates would be recommended over dark, milk and white chocolates owing to their higher contents of antioxidant phenolic compounds without exhibited insulin level.