Abstract
The aim of the study was to analyze the antioxidant character of conched chocolate milk masses, taking into account different protein content in milk. For the study, cocoa liquor obtained from roasted and unroasted cocoa beans from different regions, as well as milk powder obtained by spray and cylindrical drying were used. The analysis that was carried out showed that the protein content of powdered milk products ranged from about 11.6% (w/w) to over 31% (w/w). Lower content of polyphenols and lower antioxidant activity were shown in the masses to which the addition of milk with higher protein content was applied. The analysis of antioxidant character of chocolate milk masses showed higher total polyphenols content in masses prepared from unroasted cocoa beans liquor.
Highlights
IntroductionMany studies and numerous publications confirm that cocoa beans are a raw material carrying a powerful load of antioxidants, valued in today’s diets mainly for their antiatherogenic, antiradical, and anticancer properties [3,4,5,6]
Cocoa beans are seeds of the tropical Theobroma cacao tree
In milk masses made on the basis of cocoa liquor obtained from unroasted beans from Peru (Ch_1) and seven milk/milk powder mixes, the polyphenols content was obtained from about 1525 to about 1685 mg calculated as gallic acid in 100 g of product (Figure 1)
Summary
Many studies and numerous publications confirm that cocoa beans are a raw material carrying a powerful load of antioxidants, valued in today’s diets mainly for their antiatherogenic, antiradical, and anticancer properties [3,4,5,6]. As numerous studies have shown, the most degrading content of phenolic compounds is the roasting stage—high-temperature heating of beans or cocoa shots, which significantly affects the antioxidant potential of chocolates [11,12,13,14,15]. The use of less processed cocoa beans (omitting the roasting process) for the production of chocolate mass may result in a product with a higher content of polyphenols and higher antiradical activity, as well as positively change the nutritional and health value. Interest in cocoa mass obtained from unroasted cocoa beans [2] has increased in recent years
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