We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
Determination of some nutritional parameters of dark chocolate.
- Authors
Velciov, Ariana-Bianca; Riviș, Adrian; Lalescu, Dacian; Popescu, Georgeta - Sofia; Cozma, Antoanela; Kiss, Andreea - Annemarie; Gherman, Andrei - Marius; Anghel, Iasmina Madalina; Simescu, Roxanda Elena; Rada, Maria
- Abstract
This paper presents the results obtained in determining nutritional parameters from three local varieties of dark chocolate with the addition of cocoa mass, recognized as a tradition on the local market. The total contents of fats, proteins, carbohydrates, minerals and moisture were determined from three brands of local dark chocolate, with different contents of cocoa mass: 40, 70 and 80%, sold in Timisoara markets (Romania). The results obtained: 4.27 - 11.32% protein, 39.12 - 43.61% fats, 26.8 - 59.2% carbohydrates, 1.22 - 1.39% moisture and, 1.72 - 2.24% minerals, dark chocolate brands contain significant amounts of nutritional facts, which provides a large part of the body's nutritional and energy needs. In addition, due to the high content of cocoa, this dessert has increased amounts of antioxidants and other biologically active substances with beneficial effects on aging, oxidative stress, regulation of blood pressure, atherosclerosis, etc. The beneficial effects of dark chocolate consumption are influenced by increasing the cocoa content in chocolate.
- Subjects
NUTRITION; CHOCOLATE candy; CARBOHYDRATES; MINERALS; BLOOD pressure
- Publication
Journal of Agroalimentary Processes & Technologies, 2021, Vol 27, Issue 3, p271
- ISSN
2069-0053
- Publication type
Article