White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics.

Ivana Lončarević,Jovana Petrović,Biljana Pajin,Ivana Nikolić,Nikola Maravić,Drago Šubarić,Borislav Miličević,Danica Zarić,Đurđica Ačkar

doi:10.3390/molecules26195908

Ivana Lončarević, Jovana Petrović + Show 7 more

Open Access

https://doi.org/10.3390/molecules26195908

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Abstract

Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the present study, 5%, 10%, and 15% of white chocolate were substituted with RS in order to improve the nutritional value of enriched white chocolate. The influence of RS on rheological, textural, and thermal properties of the chocolate fat phase was firstly investigated, and then further influence on physical properties, dietary fiber content, and sensory characteristics of enriched white chocolates were investigated. The obtained results showed that enriched chocolates had increased content of total dietary fiber and reduced total fats and protein content in accordance with the added amount of RS. At the same time, RS increased viscosity and reduced the hardness and volume mean diameter in enriched chocolates in accordance with the added amount. RS improved the nutritional composition of white chocolate by increasing the content of dietary fiber. At the same time, RS did not impair the color and sensory characteristics of enriched white chocolates.

Highlights

Modern concepts of nutrition include the great importance of functional food because functional food products, apart from their basic nutritional functions, provide many physiological benefits and reduce the risk of chronic diseases
Cocoa butter represents the main part of the continuous phase in chocolate, and
System and Chocolate it is responsible for the dispersion of all other constituents and for the physical behavior

Summary

Introduction

Modern concepts of nutrition include the great importance of functional food because functional food products, apart from their basic nutritional functions, provide many physiological benefits and reduce the risk of chronic diseases. Resistant starch refers to a part of starch present in the diet that escapes digestion and absorption in the small intestine and is fermented in the large intestine of humans, with the production of short–chain fatty acids (SCFA) [1,2,3]. These metabolites have important biological effects, including reduction of colon cancer precursors, systemic regulation of macronutrient metabolism, and altered secretion of hormones, which can lead to improved physical and mental health [4]. For each person in Europe, the intake of resistant starch is approximately about 3–7 g per day [2,5,6]

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