Improvement of nutritional and physicochemical proprieties of milk chocolates enriched with kale (Brassica olereacea var. acephala) and grape (Vitis vinífera)

Abstract Consumption of functional food has been growing recently, and products with healthier ingredients can influence the purchasing decisions. Studies have been shown that the development of chocolates with addition of functional ingredients can improve its nutritional properties. Considering it, the present study demonstrated that the addition of lyophilized kale and grape can modify physical, nutritional and physicochemical characteristics of the chocolates. The enriched milk chocolates showed higher values of dietary fibers and mineral content, which improved nutritional quality of the product when compared to plain milk chocolates. The results of the HPLC-DAD suggested the transference of phenolic compounds of kale and grape to the final enriched chocolates. The sensorial analysis indicated that differences among the formulated chocolates were indeed perceived and were well accepted. Thus, the addition of kale and grape in chocolates may be an alternative to improve the nutritional characteristics and the polyphenolic compound content in these chocolates.

摘要：近年来功能性食品的消费持续增长，配料更健康的产品会影响消费者的购买决策。已有研究证实，添加功能性成分开发巧克力产品可改善其营养属性。基于此，本研究表明，添加冻干羽衣甘蓝与葡萄，可改变巧克力的物理、营养及理化特性。相较于普通牛奶巧克力，强化牛奶巧克力的膳食纤维与矿物质含量更高，产品的营养品质得到提升。高效液相色谱-二极管阵列检测器（HPLC-DAD）的检测结果显示，羽衣甘蓝与葡萄中的酚类物质可转移至最终制成的强化巧克力中。感官分析表明，不同配方的巧克力之间的差异确实可被感知，且产品均获得了良好的接受度。因此，在巧克力中添加羽衣甘蓝与葡萄，可作为提升此类巧克力营养特性与多酚类物质含量的可行方案。