Plant polyphenols to enhance the nutritional and sensory properties of chocolates

•Mangosteen pericarp improved phenolic content without affecting sensory quality.•Plant polyphenols could boost flavor and bioactive profile of compound chocolates.•Plant polyphenols could be added during the mixing stage. A relatively unexplored method to enhance the sensory and nutritional propert...

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Bibliographic Details
Published in:Food chemistry 2016-06, Vol.200, p.46-54
Main Authors: Sim, Shaun Y.J., Ng, Jun Wei, Ng, Wai Kiong, Forde, Ciarán G., Henry, Christiani Jeyakumar
Format: Article
Language:English
Subjects:
Cacao - chemistry
Compound chocolates
Garcinia mangostana - chemistry
Mangosteen pericarp
Plant Extracts - chemistry
Plant polyphenols
Polyphenols - chemistry
Xanthones
Xanthones - chemistry
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Summary:•Mangosteen pericarp improved phenolic content without affecting sensory quality.•Plant polyphenols could boost flavor and bioactive profile of compound chocolates.•Plant polyphenols could be added during the mixing stage. A relatively unexplored method to enhance the sensory and nutritional properties of chocolate is to use plant polyphenols. In this study, a low cost agricultural waste product – mangosteen (Garcinia mangostana Linn.) pericarp – was added as powder in graded amounts (1%, 2% and 3%w/w) to dark and compound chocolates during the mixing stage and evaluated. The particle size distributions of the chocolates were mostly within 30μm and the chocolates displayed a homogeneous morphology. The polyphenols (procyanidins and xanthones) in mangosteen pericarp powder were also stable to simulated chocolate processing. The 3% pericarp powder concentration significantly expanded the bioactive profile and total phenolic content (13% in dark chocolates and 50% in compound chocolates) compared to their plain counterparts without affecting sensory qualities. Such low cost plant polyphenols could enhance the bioactive and flavor profile of chocolates, especially in low cocoa content compound chocolates.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2015.12.092