The effect of refining time to the antioxidant capacity, phenolic content, sensory and physical properties of dark chocolate couverture

2nd International Conference on Natural Products and Bioresource Sciences - 2018

生物科学;生态环境科学

Nurhayati, R.^1 ; Herawati, E.R.N.^1 ; Oktaviani, B.^2 ; Rachmawati, I.D.^2

Research Unit for Natural Product Technology, Indonesian Institute of Sciences, Jl. Yogya-Wonosari km 31.5, Gading, Playen, Gunungkidul, Yogyakarta, Indonesia^1

Faculty of Agriculture, Sebelas Maret University, Surakarta, Indonesia^2

关键词: Anti-oxidant activities;    Antioxidant capacity;    Antioxidant contents;    Dark chocolate;    Organoleptic properties;    Phenolic content;    sensory;    Testing machine;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/251/1/012047/pdf
DOI  :  10.1088/1755-1315/251/1/012047

来源: IOP

【 摘 要 】

Dark chocolate is one of the chocolate products which has the highest cocoa mass content around 60-70%. Dark chocolate has health benefits because of the high antioxidant content of phenol and flavonoids. The principle of making a chocolate bar is mixing and refining cocoa butter, liquor, and sugar. This research aimed to determine the effect of refining time on the characteristics of dark chocolate couverture. Cleared tests were carried out, consisting of the descriptive sensory test, preference test, texture using «Llyod» Testing Machine, color test using chromameter, and test of antioxidant activity and phenolic content. The test results state that the refining time process affects the organoleptic properties, color, and flavors. Refining time also affects for some parameters in texture, antioxidant capacity, and phenolic content antioxidant. Dark chocolate couverture that most preferred by the panelists is chocolate with 18 hours refining time, with antioxidant activity 68,96 ± 1,482 % and phenolic content 165,280 ± 1,558 mg GAE/mg.