Analysing the dependence between cocoa solids in chocolate and the content of polyphenols, minerals and dietary fiber

Abstract

© 2018 Nova Science Publishers, Inc. All rights reserved. The raw materials used for chocolate production provide a source of proteins, carbohydrates, fats, minerals, and vitamins, which are essential for growth and development. Dark chocolate is also rich in polyphenolic compounds, originating from dark solids of cocoa beans. Milk chocolate contains less cocoa bean solids and thus less polyphenolic compounds comparing to dark chocolate. On the other hand, white chocolate contains only cocoa butter and thus lack bioactive components that have a positive impact on human health. Cocoa bean contains several minerals, some of which are found in high amounts in processed chocolate. The amount of retained minerals depends on the content of cocoa bean solids in chocolate. Accordingly, dark chocolate typically has a higher amount of minerals than milk or white chocolate. It is also known that unprocessed cocoa bean presents a good source of dietary fiber, mostly insoluble fiber, which is significantly reduced when removing the cocoa husk. Dark chocolate does not contribute significantly to dietary fiber intake, but, however, contains a higher amount of dietary fiber compared to milk chocolate. This research examined and compared the content of total polyphenols, minerals (potassium, calcium, magnesium, iron, zinc, copper, manganese), total dietary fiber and soluble dietary fiber in in different chocolate products collected from the market: white chocolate (25% of cocoa solids - cocoa butter), milk chocolate (25% of cocoa solids), baking chocolate containing 44% of cocoa solids, and dark chocolates containing 58%, 75%, 88%, and 100% of cocoa solids.