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Description: The moderate consumption of dark chocolate, a rich source of flavonoid, has been associated with a lower risk of stroke and cardiovascular diseases. In the present study, an attempt has been made to formulate dark chocolate with the incorporation of isomalt, erythritol and xylitol for helping with blood sugar modulation. The effects of different concentrations of these polyols on physical and sensory parameters were studied using a simplex-lattice mixture design. The optimized formulation of sugar-free dark chocolate was found to be a combination of 6.56% isomalt, 19.90% erythritol and 3.54% xylitol with the desirability of 0.58. This optimized formulation was then incorporated with different concentrations of olive leaf extracts (10 g/kg, 15 g/kg and 20 g/kg) to improve the anti-diabetic effect of chocolate. The final oleuropein concentration of products was monitored.

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Date: 2021-06-11
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Conference name: 5th CIGR International Conference and CSBE-SCGAB AGM 2021, Quebec City,QC, 11-14 May 2021.
Session name: Food 6 - Functional Foods

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Publication type: Presentation
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Language 1: en
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Rights: Canadian Society for Bioengineering
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