Development of a Functional Dark Chocolate with Baobab Pulp

Area of Science:

• Food Science and Technology
• Nutritional Biochemistry

Background:

• Cocoa and dark chocolate are recognized for sensory appeal, nutritional value, and health benefits.
• Baobab, an African fruit, is valued for its unique nutritional profile and consumed locally.

Purpose of the Study:

• To assess the effects of incorporating varying concentrations of baobab flour into dark chocolate.
• To evaluate the physical, chemical, nutritional, and sensory properties of functional dark chocolate enriched with baobab.

Main Methods:

• Development of functional dark chocolate formulations with different baobab flour percentages.
• Comprehensive analysis including physical, chemical, nutritional (antioxidant activity, vitamin C, minerals), and sensory evaluations.

Main Results:

• Significant positive correlation between baobab flour inclusion and increased antioxidant activity, vitamin C, calcium, potassium, phosphorus, chlorine, and sulfur content.
• Optimal sensory profile, particularly in texture and overall flavor, observed in dark chocolate with 3% baobab flour.
• No significant impact on fatty acid profile, protein, fat content, or hardness was detected.

Conclusions:

• Baobab flour is a promising ingredient for developing functional dark chocolate with enhanced nutritional properties.
• A 3% concentration of baobab flour optimizes sensory attributes, while higher levels may negatively affect flavor perception.