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PRELIMINARY RESEARCH ON THE NUTRITIONAL PARAMETERS OF CHOCOLATE FORTIFIED WITH NETTLE LEAF POWDER
Abstract
This paper presents the preliminary results obtained for the determination of some nutritional parameters of homemade chocolate fortified with nettle powder (NP) obtained from young nettle leaves grown in spontaneous flora, in pollution-free areas. 4 types of homemade chocolate with the addition of 2.5 - 10 % NP and a control chocolate (without the addition of NP) were prepared. Samples were analyzed from the proximate composition and mineral content point of view. The obtained preliminary results show that the chocolates fortified with nettle leaf powder contain important amounts of nutritional principles, which vary according to the percentage of NP added: 10.51 (chocolate with 2.5% NP) - 10.68% (chocolate with 10% NP) protein; 44.22 (chocolate with 10% NP) - 44.81 % (chocolate with 2.5% NP) carbohydrate; 20.30 (chocolate with 10% NP) - 22.05 % (chocolate with 2.5 % NP) fats; 2.87 (chocolate with 2.5% NP addition) - 3.66% (chocolate with 10% NP) minerals. In comparison with the control sample, chocolates with added NP contain higher amounts of minerals and slightly reduced fats. The concentration of essential microelements, determined in chocolates with the addition of NP, increases with the increase of NP percentage in the case of iron and manganese: 2.32-4.54 mg/100g Fe, respectively 0.42-0.79 mg/100g Mn and decreases slightly in the case of zinc: 2.15-2.20 mg/100g Zn. The copper concentration does not undergo obvious changes with the increase in the mass of added NP: 0.51-0.58 mg/100g Cu. Compared to the control chocolate (without the addition of NP), the chocolates with the addition of NP contain higher amounts of Fe and Mn; in the case of Zn and Cu, the differences are insignificant. Therefore, it can be stated that, compared to homemade chocolate, chocolates with added NP contain higher amounts of Fe and Mn and slightly lower amounts of Zn. Fortifying homemade chocolate with nettle leaf powder, in quantities that do not affect the aroma, flavor and taste (7.5%, in this experiment) can be a method of improving the nutritional qualities of homemade chocolate: it increases the mineral content, decreases the fat, and the carbohydrate contents do not undergo visible changes. In addition, thanks to the biologically active substances (polyphenols, flavonoids, etc.) contained in nettle powder, chocolates fortified with nettle powder have antioxidant properties closer to dark chocolate and a longer shelf life.
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References14
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