Abstract

The aim of this study is to characterize Dark Chocolate (DC) fortified with the Wheat Germ (WG) and to study the effect of standard storage for two months on sensorial properties. Preliminary studies showed that the best combination of WG is 10%. Proximate analysis showed that protein and total minerals contents of dark chocolate significantly (p0.05) increased by the addition of WG, whereas fat content significantly (p0.05) decreased, moisture and total carbohydrates were (p0.05) similar. As a result total calories gained from ingestion of dark chocolate decreased by 20.5 Cal/100 g. Appearance and color sensory attributeswere ranked as "like very much" for both control (DC) and 10% added WG (GDC) treatments. Melt in mouth, texture, flavor, taste and overall acceptability were ranked as "like moderately" for GDC in comparison to "like very much" for DC. Storage for two months doesn't affect (p0.05) all the sensory attributes. It can be concluded that 10% GDC can involve as a nourishing source to replace the DC as evidenced by their higher protein and minerals contents and its acceptance by the taste panel.

Keywords:

Dark chocolate, fortification, proximate analysis, sensory evaluation, wheat germ,

References

Competing interests

The authors have no competing interests.

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Copyright

The authors have no competing interests.