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All Journal Jurnal Gizi dan Pangan
Mhd Jalil, Abbe Maleyki
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Health Professions

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Dark Chocolate: A Review on the Effect of Functional Ingredient Substitution on Physicochemical Properties, Sensorial Acceptance and Potential Health Benefits Mohd Saupi, Intan Anis; Mhd Jalil, Abbe Maleyki; Hussin, Napisah
Jurnal Gizi dan Pangan Vol. 20 No. 2 (2025)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2025.20.2.131-146

Abstract

This scoping review aimed to evaluate evidence from 2013 to 2024 on the impact of substituting functional ingredients in dark chocolates in terms of their physicochemical properties, sensory acceptance, and potential health benefits. A literature search was performed using electronic databases including PubMed (National Library of Medicine), Science Direct (Elsevier), and Scopus (Elsevier), using data from 2013 to 2024. All types of studies published in English, excluding systematic reviews or review papers, were eligible for inclusion. A total of 1,067 eligible studies were identified, 24 of which met the inclusion criteria. This review highlights trends and existing gaps, and provides valuable insights for researchers, industry professionals, and consumers interested in chocolate formulation and consumption. The findings indicate that incorporating functional ingredients, such as fibres, polyphenols, and probiotics, can enhance the nutritional profile of dietary fibre, antioxidant activity, and gut health effect from dark chocolate. However, these substitutions are negatively affected by decreasing physical properties (e.g., hardness, viscosity, and melting temperature) and sensory attributes such as flavour and texture. This review shows that, although substituting functional ingredients improves nutritional quality, it negatively affects sensory characteristics and poses a significant challenge to consumers. Further research should explore novel ingredients to optimise nutritional profiles, increase health benefits, and improve sensory attributes of chocolate products.
Nutritional, Antioxidant and Glycemic Response of Dark Chocolate Prepared with Sacha Inchi Oil Halib, Hasmiza; Rozaimi, Nurul Syafiqah; Awi, Anis Sofiya; Taib, Nur Anis Syafiqah; Hussin, Napisah; Mhd Jalil, Abbe Maleyki; Saupi, Intan Anis
Jurnal Gizi dan Pangan Vol. 20 No. 2 (2025)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2025.20.2.111-120

Abstract

This study aimed to enhance the nutritional and functional quality of dark chocolate by incorporating Sacha Inchi Oil (SIO), a healthier fat alternative derived from Plukenetia volubilis, which is rich in polyunsaturated fatty acids and antioxidants. The potential of SIO as a Cocoa Butter Equivalent (CBE) was evaluated in dark chocolate formulations containing 1%, 3%, and 5% SIO. Proximate composition and antioxidant capacity were analysed using standard methods (soxhlet, kjeldahl, total polyphenol content, total flavonoid content, 2,2-diphenyl-1-picrylhydrazyl (DPPH), and FRAP). Significant differences (p<0.05) were observed in fat, fiber, moisture, and energy contents, with the 5% SIO formulation showing reduced fat and energy levels, increased fiber and moisture, and the highest antioxidant activity. Additionally, a non-randomized controlled trial involving ten healthy participants was conducted to determine the Glycemic Index (GI) and Glycemic Load (GL) of the samples. While the control and 1% SIO samples exhibited high GI, the 3% and 5% SIO formulations were classified as medium GI, and all samples demonstrated low GL. The 5% SIO chocolate had the lowest glycemic response. These findings indicate that SIO can improve the nutritional profile, antioxidant properties, and glycemic response of dark chocolate, supporting its application as a functional ingredient in the development of healthier chocolate products, particularly for health-conscious populations in developing countries.
Physicochemical Properties, Glycaemic Index and Glycaemic Load of Chocolate Energy Bars Prepared with High Polyphenols Cocoa Powder and Guar Gum Binti Mohd Saupi, Intan Anis; Binti Mohd Hazidi, Ainul Mufidah; Mhd Jalil, Abbe Maleyki; Binti Halib, Hasmiza; Hussin, Napisah
Jurnal Gizi dan Pangan Vol. 19 No. 1 (2024)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2024.19.1.21-30

Abstract

This study aimed to determine the physicochemical properties, Glycaemic Index (GI) and Glycaemic Load (GL) of chocolate energy bars prepared with different percentages of guar gum (0.5%, 1.0%, 1.5%) and high polyphenols cocoa powder. Proximate analysis was determined following the official methods Association of Official Analytical (AOAC). Ten eligible respondents who met the inclusion and exclusion criteria participated in the GI and GL determination. Test and reference food were given to the participants after overnight fasting. Blood capillary finger pricks were drawn for 7 interval time at 0 until 120 min. The blood glucose responses were calculated based on Incremental Area Under Curve (IAUC). The result revealed that the fat and calorie content were significantly lower in formulations with highest guar gum percentage (p˂0.05). On the other hands the moisture, ash, carbohydrate contents, crude fibre, energy value, hardness, fracturability, pH value, and colour were all comparable to the control sample. The control and chocolate energy bars with 0.5% guar gum were in the category of high GI and GL. Whereas, the chocolate energy bars with 1.0% and 1.5% guar gum were in the medium category for both GI and GL. This study demonstrated that incorporating different percentages of guar gum in the high polyphenols chocolate energy bar changed some of the proximate compositions but not the physical properties. Furthermore, addition of guar gum affected the GI and GL as the values were reduced with the increased amount of guar gum.
Co-Authors Awi, Anis Sofiya Binti Halib, Hasmiza Binti Mohd Hazidi, Ainul Mufidah Binti Mohd Saupi, Intan Anis Halib, Hasmiza Hussin, Napisah Mohd Saupi, Intan Anis Rozaimi, Nurul Syafiqah Saupi, Intan Anis Taib, Nur Anis Syafiqah