- a Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, Singapore, Singapore
- b Crystallisation
and Particle Science, Institute of Chemical and Engineering Sciences,
A∗STAR, 1 Pesek Road, Jurong Island, Singapore 627833, Singapore
- c Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Singapore
- Received 11 June 2015, Revised 13 November 2015, Accepted 29 December 2015, Available online 29 December 2015
- a Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, Singapore, Singapore
- b Crystallisation and Particle Science, Institute of Chemical and Engineering Sciences, A∗STAR, 1 Pesek Road, Jurong Island, Singapore 627833, Singapore
- c Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Singapore
- Received 11 June 2015, Revised 13 November 2015, Accepted 29 December 2015, Available online 29 December 2015
Highlights
- •
-
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.
- •
- 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.
Abstract
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 30 μm
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.
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 30 μm
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.
Keywords
- Plant polyphenols;
- Mangosteen pericarp;
- Compound chocolates;
- Xanthones
Copyright © 2016 Elsevier Ltd. All rights reserved.
- Plant polyphenols;
- Mangosteen pericarp;
- Compound chocolates;
- Xanthones
Copyright © 2016 Elsevier Ltd. All rights reserved.
