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The influence of dried fruits enrichment on sensory properties of bitter and milk chocolates and bioactive content of their extracts affected by different solvents

In this study the potential of utilizing five different kinds of dried fruits as additions for production of milk and bitter chocolates was evaluated. The bioactive content and antioxidant capacity affected by three different extraction solvents was determined, as well as the sensory properties of experimental chocolates. Both dried fruits and chocolates were characterized for their polyphenolic content and antioxidant capacity using UV/VIS spectrophotometric methods. In order to determine the phenolic profile, the content of total phenols and flavonoids, as well as the content of flavan-3-ols and proanthocyanidins was determined, while the antioxidant capacity was evaluated using ABTS (2, 2- azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) and FRAP (ferric reducing/antioxidant power) assays. Compared to milk chocolate, bitter chocolate exhibited higher polyphenolic content, while in relation to plain ones, the addition of dried cranberries and raisins to chocolates contributed to the increase of total polyphenols. The results indicated that dried fruits are a rich source of polyphenolic antioxidants, which can, added to chocolate, enhance their antioxidant capacity and contribute to the dietary intake of polyphenolic antioxidants. According to the results of the sensory evaluation, the highest overall acceptability was recorded for bitter chocolate with dried apricots and milk chocolate with dried cranberries.

antioxidant capacity; chocolate; dried fruits; polyphenols; sensory evaluation

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