Effect of wheat bran oil concentrates on quality and nutrition of WBO dark compound chocolates

Abstract

Chocolates are high in calories due to high fat and sugar content; these are known to have negative effects on health. In order to overcome these adverse effects, a dark chocolate was prepared by incorporating bioactives (sterols, tocopherols and carotenoids) of wheat bran oil (WBO). In this study, the physicochemical, quality characteristics and sensory properties of the dark compound chocolate with added WBO concentrate along with quantification of the fat soluble bioactives and fatty acid profile of WBO concentrate incorporated at various levels (0.5, 1, 1.5 and 2%) were evaluated. Addition of WBO concentrate softened the chocolate, but no changes in colour were observed. WBO dark compound chocolate showed higher degree of unsaturation (2.42, 3.10, 3.41 and 3.8) and marginal increase in Free fatty acids (FFA) (3.56, 3.61, 3.65 and 3.68) compared to control chocolate (2.1 and 3.46) respectively. The fatty acid profile showed increased poly-unsaturated fatty acids compared to control chocolate. The E-nose and sensory results showed clear flavor discrimination in control and WBO dark compound chocolate. Therefore, chocolates can be prepared with enriched bioactives for nutraceutical supplementation with only marginal differences in textural and sensory characteristics.