Dark chocolate |
Mulberry and Sea buckthorn |
Higher antioxidant activity with mulberry and higher bioactive compounds with sea buckthorn |
Godočiková et al. (2017)Godočiková, L., Ivanišová, E., & Kačániová, M. (2017). The influence of fortification of dark chocolate with sea buckthorn and mulberry on the content of biologically active substances. Advanced Research in Life Sciences, 1(1), 26-31. http://doi.org/10.1515/arls-2017-0004 http://doi.org/10.1515/arls-2017-0004...
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Microencapsulated phytosterols (MP) |
Dark chocolate fortified with 15% MP showed higher antioxidant activity |
Tolve et al. (2018)Tolve, R., Condelli, N., Caruso, M. C., Barletta, D., Favati, F., & Galgano, F. (2018). Fortification of dark chocolate with microencapsulated phytosterols: Chemical and sensory evaluation. Food & Function, 9(2), 1265-1273. PMid:29393325. http://doi.org/10.1039/C7FO01822C http://doi.org/10.1039/C7FO01822C...
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Bacillus indicus HU36 and dietary fiber (maltodextrin and lemon fiber) |
Improvement in sensory and textural properties in fortified chocolates with probiotic strain and dietary fiber |
Erdem et al. (2014)Erdem, O., Gultekin-Ozguven, M., Berktas, I., Ersan, S., Tuna, H. E., Karadağ, A., Özçelik, B., Güneş, G., & Cutting, S. M. (2014). Development of a novel symbiotic dark chocolate enriched with Bacillus indicus HU36, maltodextrin and lemon fiber: Optimization by response surface methodology. Lebensmittel-Wissenschaft + Technologie, 56(1), 187-193. http://doi.org/10.1016/j.lwt.2013.10.020 http://doi.org/10.1016/j.lwt.2013.10.020...
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Wheat germ |
Increase in protein and mineral content with addition of 10% wheat germ |
Al-Marazeeq (2018)Al-Marazeeq, K. M. (2018). Evaluation of proximate composition and sensory attributes of dark chocolate fortified with wheat germ. Advance Journal of Food Science and Technology: AJFST, 14(3), 103-107. http://doi.org/10.19026/ajfst.14.5843 http://doi.org/10.19026/ajfst.14.5843...
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Dates and palm |
Date and palm syrup used as alternative to sucrose |
Ibrahim et al. (2020)Ibrahim, S. F., Ezzati, N. S., Dalek, M., Firdaus, Q. A., Raffie, M., & Ain, M. R. F. (2020). Quantification of physicochemical and microstructure properties of dark chocolate incorporated with palm sugar and dates as alternative sweetener. Materials Today: Proceedings, 31, 366-371. http://doi.org/10.1016/j.matpr.2020.06.235 http://doi.org/10.1016/j.matpr.2020.06.2...
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D-tagatose and inulin |
Inulin and D-tagatose were used to replace sucrose in the ratio 25%-75% and 100% |
Shourideh et al. (2012)Shourideh M., Taslimi A., Azizi M., & Mohammadifar M. (2012). Effects of D-tagatose and inulin on some physicochemical, rheological and sensory properties of dark chocolate. International Journal of Bioscience, Biochemistry and Bioinformatics, 314-319. http://doi.org/10.7763/IJBBB.2012.V2.124 http://doi.org/10.7763/IJBBB.2012.V2.124...
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White & Milk chocolate |
Lyophilized Grape and kale |
Higher mineral and polyphenol content |
Carvalho et al. (2018)Carvalho, J. C. S., Romoff, P., & Lannes, S. C. S. (2018). Improvement of nutritional and physicochemical proprieties of milk chocolates enriched with kale (Brassica olereacea var. acephala) and grape (Vitis vinífera). Food Science and Technology, 38(3), 551-560. http://doi.org/10.1590/fst.15018 http://doi.org/10.1590/fst.15018...
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Cinnamon nanoparticles |
Antisolvent precipitation produced cinnamon nanoparticles (2%w/w) increased the antioxidant activity and polyphenol content of white and milk chocolates |
Muhammad et al. (2018)Muhammad, D. R. A., Saputro, A. D., Rottiers, H., Van de Walle, D., & Dewettinck, K. (2018). Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles. European Food Research and Technology, 244(7), 1185-1202. http://doi.org/10.1007/s00217-018-3035-2 http://doi.org/10.1007/s00217-018-3035-2...
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White chocolate |
Encapsulated green tea extract |
Improvement in total polyphenol content from 0.41 (mg GAE/kg) in white chocolate to 2.73 in fortified chocolate with 100mg/kg Encapsulated green tea extract |
Lončarević et al. (2019)Lončarević, I., Pajin, B., Tumbas Šaponjac, V., Petrović, J., Vulić, J., Fišteš, A., & Jovanović, P. (2019). Physical, sensorial and bioactive characteristics of white chocolate with encapsulated green tea extract. Journal of the Science of Food and Agriculture, 99(13), 5834-5841. PMid:31206711. http://doi.org/10.1002/jsfa.9855 http://doi.org/10.1002/jsfa.9855...
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Encapsulated Blackberry juice |
Improvement in melting time and hardness with 100g/kg fortification of white chocolate |
Lončarević et al. (2018)Lončarević, I., Pajin, B., Fišteš, A., Šaponjac, V. T., Petrović, J., Jovanović, P., Vulić, J., & Zarić, D. (2018). Enrichment of white chocolate with blackberry juice encapsulate: Impact on physical properties, sensory characteristics and polyphenol content. Lebensmittel-Wissenschaft + Technologie, 92, 458-464. http://doi.org/10.1016/j.lwt.2018.03.002 http://doi.org/10.1016/j.lwt.2018.03.002...
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Milk and dark chocolate |
Nanocapsules carotenoid of Spirulina platensis
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Milk and dark chocolates were fortified with nanocapsules containing carotenoid of Spirulina platensis and the aroma, taste and texture of the products were compared to the control |
Ekantari et al. (2019)Ekantari, N., Budhiyanti, S. A., Fitriya, W., Hamdan, A. P., & Riaty, C. (2019). Stability of chocolate bars fortified with nanocapsules carotenoid of Spirulina platensis. IOP Conference Series: Earth and Environmental Science, 370, 012079. http://doi.org/10.1088/1755-1315/370/1/012079 http://doi.org/10.1088/1755-1315/370/1/0...
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