Production of chocolate containing Flaxseed powder and evaluation of some qualitative properties

Document Type : Complete scientific research article

Authors

1 Tabriz University

2 Professor

3 Assistant Professor

Abstract

Background and Objectives: Chocolate is a mixture of roasted cocoa beens and very tiny particles of sugar with cocoa butter .Cocoa contains more than 400 compounds, including: fat, protein, starch, fiber, cafein, teobromin and phynil ethyl amine. Despite the existence of high level of anti-oxidants in chocolate composition, the associated product would be expected to have small amount of essential fatty acids (omega-3). Nowadays, in spite of receiving small essential fatty acids, anti-oxidants and fiber in daily diet, the requirements should be remedied by consumption of other foods containing some of needed compounds. There is a demand for consumption of food containing essential fatty acids, anti-oxidants and fiber in daily diet. Oilseeds are rich sources of essential fatty acids, fiber, antioxidants and lignans. Among oilseeds, flaxseed contains high level of α- linolenic acid – and it has other compounds such as tocopherols, fiber and lignans.
Materials and Methods: Flaxseed powder was used at the levels of 0% (control sample), 5%, 10%, 15% and 20% in the formulation of chocolate. The chocolate samples were kept at temperature of 18- 20 at relative humidity less than 50 percent. The qualitative properties of samples including water content, fat content, fiber, amount of essential fatty acids, acid index and peroxide value were determined. The samples kept for 3 month and the mentioned parameters determined every 15 days.
Results: The results showed that adding flaxseed into chocolate decreased the saturated fatty acids content however the amount of essential fatty acids increased. Adding flaxseed into chocolate increased moisture content and the differences were significant. The maximum moisture content were seen in samples containing 20% flaxseed in the end of day 90 and the minimum content belonged to control sample in day one. The maximum fat content belonged to control treatment and the minimum belonged to sample containing 5% flaxseed powder. Also, acid index and peroxide values showed an increasing trend as flaxseed powder was increased. In addition, the maximum acid index (0.303 mgKOH/g) and peroxide index (1.875 meq/Kg) belonged to sample containing 20% flaxseed powder. The minimum acid index (0.18 mgKOH/g) and peroxide value (0.5 meq/Kg) observed in control treatments. Although the increasing in acid index and peroxide values were not significant, but they were in the standard ranges.
Conclusion: As a general result, it can be stated that by using flaxseed powder in the production of chocolate, a functional food with nutritional properties can be proposed for consumers.

Keywords

Main Subjects

References

size-adjust: auto; -webkit-text-stroke1. AOAC Official Method 991.43. 1991. Total, Soluble, and Insoluble Dietary Fiber in Foods.
2. AOAC. 2005. Official Method of Sampling and Analysis of Cammercial Fats and Oils.
3. Azadmard-Damirchi, S. 2010. Chemistry and analysis of oils and fats. Amidi Publications
Tabriz, 282p. (In Persian)
4. Azadmard-Damirchi, S. 2012. Food chemistry and analysis. Amidi Publications Tabriz,
475p. (In Persian)
5. Azadmard-Damirchi, S., and Dutta, P.C. 2006. Novel solid-phase extraction method to
separate 4-desmethyl-, 4-monomethyl-, and 4, 4َ◌–dimethylsterols in vegetable oils. Journal
of Chromatography A. 1108: 183-187.
6. Azadmard-Damirchi, S., and Dutta, P.C. 2008. Stability of minor lipid components with
emphasis on phytosterols during chemical interesterification of a blend of refined olive oil
and palm stearin. Journal of the American Oil Chemists' Society. 85: 13–21.
7. Beckett S.T. 2000. The Science of Chocolate. London: Royal Society of Chemistry
Paperbacks.
8. Belscak-Cvitanovic, A., Komes, D., Benkovic, M., Karlovic, S., Hesimovic, I., Jezec, D.,
and Bauman, I. 2012. Innovative formulations of chocolates enriched with plant polyphenols
from Rabus idaeus leaves and characterization of their physical and sensory properties. Food
Research International. 48: 2.820–830.
9. Chen, Z.Y., Ratnayake, W.M.N., and Cunnane, S.C. 1994. Oxidative stability of flaxseed
lipids during baking. Journal of the American Oil Chemists' Society. 7: 629-632.
10.Coskuner, Y., and Karababa, E. 2007. Some physical properties of flaxseed (Linum
usitatissimum L.). Journal of Food Engineering. 78: 1067–1073.
11.Eyre, C. 2008. Functional chocolate creeps up on main steam, UPL.
12.Hall, C.A., Manthey, F.A., Lee, R.E., and Niehaus, M. 2005. Stability of linolenic acid and
secoisolariciresinol diglucoside in flaxseed-fortified macaroni. Journal of Food Science. 70:
8.483-489.
13.Howe, P. 2001. Cholesterol lowering benefits of soy and linseed enriched foods. Asia
Pacific. Journal of Clinical Nutrition. 10:3.204-211.
14.Institute of Standards and Industrial Research of Iran, 2010. Cereal and cereal productsDetermination of moisture content, No. 2705.
15.Ottaway, P.B. 2008. Food Fortification and Supplementation, Technological, Safety and
regulatory aspects. Woodhead Publishing in Food Science, Technology and Nutrition.
16.Peighambardoust, S.H., Azadmard-Damirchi, S., Fathnejhad Kazemi, R., Nemati, M. and
Rafat, S.A. 2013. Application of flaxseed in breadmaking: Effect on chemical characteristics,
fat composition of flour and bread, and sensory quality of enriched semi-flat bread. Journal
of Food Research. 23: 2.281-292.(In Persian).
17.Pohjanheimo, T.A., Hakala, M.A., Tahvonen, R.L., Salminen, S.J., and Kallio, H.P. 2006.
Flaxseed in breadmaking: Effects on sensory quality, aging, and composition of bakery
products. Journal of Food Science. 71: S343-S348.
18.Rendon-Villalobos, J.R., Bello-Prez, L.A., Agama-Acevedo, E., Islas-Hernandez, J.J.,
Osorio-Daz, P., and Tovar, J. 2009. Composition and characteristics of oil extracted from
flaxseed-added corn tortilla. Food Chemistry. 117: 1. 83-87.
19.Shearer, A.E.H., and Davies, C.G.A. 2005. Physicochemical properties of freshly baked and
stored whole- wheat muffins with and without flaxseed meal. Journal of of food Quality. 28:
2.137–153.
20.Williams, D., Verghese M., Walker, L.T., Boateng, J., Shackelford, L., and Chawan, C.B.
2007. Flax seed oil and flax seed meal reduce the formation of aberrant crypt foci (ACF) in
azoxymethane-induced colon cancer in Fisher 344 male rats. Food and Chemical
Toxicology. 45: 153–159.
21.Yaghchi, F., Peighambardoust, S.H., Hesari, J., Mohammadi, R. and Alizadeh, A.A. 2014.
Production of Pekmez fortified with flaxseed and evaluation of some chemical properties.
Iranian Food Science and Technology Research Journal. 10: 1.55-61. (In Persian)
Food Processing and Preservation Journal
Volume 9, Issue 1
June 2017
Pages 23-36

Files

Share

How to cite

Statistics