Peer-reviewed articles 17,970 +


Title: PRELIMINARY RESEARCH ON THE NUTRITIONAL PARAMETERS OF CHOCOLATE FORTIFIED WITH NETTLE LEAF POWDER
PRELIMINARY RESEARCH ON THE NUTRITIONAL PARAMETERS OF CHOCOLATE FORTIFIED WITH NETTLE LEAF POWDER

PlumX Article Metrics by Elsevier
Ariana-Bianca Velciov; Georgeta-Sofia Popescu; Iasmina-Madalina Anghel; Nicoleta-Gabriela Hadaruga; Adrian Rivi?
10.5593/sgem2022V/6.2/s25.36
10.5593/sgem2022V/6.2
1314-2704
978-619-7603-52-1
English
22
6.2
•    Prof. DSc. Oleksandr Trofymchuk, UKRAINE 
•    Prof. Dr. hab. oec. Baiba Rivza, LATVIA
Advances in Biotechnology
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.
[1] Velciov A-B., Rivi? A., Lalescu D., Popescu G-S., Cozma A., Kiss A-A ., Gherman A-M., Anghel I.M., Simescu R.E., Rada, Determination of some nutritional parameters of dark chocolate, Journal of Agroalimentary Processes and Technologies 2021, 27(3), 271-276;
[2] Chevez-Vera H.D., Miranda-Suarez P.R., Rosales L. M., Mendoza-Zambrano M. K., Zambrano-Estrada A.M. and Marin-Alvarez L.S., Chocolate: Origins, current technology and production of antioxidants beneficial to health, Ciencia y Tecnologia, 2021, 14(1):45-53;
[3] Rada M., Lalescu D., Alda L.M., Stoin D., Rivis A., Velciov A-B., Preliminary research on some nutritional parameters of homemade chocolate with added spices, Journal of Agroalimentary Processes and Technologies, 2020, 26(3): 223-228;
[4] Montagna M.T., Diella G., Triggiano F., Caponio G.R., De Giglio O., Di Ciaula G.C.A. and Portincasa P., Chocolate, “Food of the Gods”: history, science, and human health, Int. J. Environ. Res. Public Health 2019, 16, 4960; doi:10.3390/ijerph16244960
[5] Deshmukh P.A., Patil R.S., Panchbhai Akshay V., Wankhade P. R., Fortification of chocolate: A review, JETIR, 2020, 7(5). www.jetir.org (ISSN-2349-5162);
[6] Aroyeun S. O., Okunade A. F., Obatoye A. O. and Olalekan M. A., Nutritional Profile and Organoleptic Qualities of Milk Chocolate Incorporated with Different Spices, Asian Food Science Journal, 2019, 3(4): 1-8;
[7] Nallan Chakravartula S.S., Moscetti R., Farinon, Vinciguerra V., Merendino N., Bedini G, Neri L, Pittia P. and Massantini R., Stinging nettles as potential food additive: effect of drying processes on quality characteristics of leaf powders, Foods 2021, 10, 1152. https://doi.org/10.3390/foods10061152;
[8] Devkota H.P., Paudel K.R., Khanal S., Baral A., Panth N., Adhikari-Devkota A., Jha N.K., Das N., Singh S.K., Chellappan D.K., D., and Hansbro P.M., Stinging nettle (Urtica dioica L.): Nutritional composition, bioactive compounds, and food functional properties, Molecules, 2022, 27, 5219. https://doi.org/10.3390/molecules27165219 20.
[9] Bhusal, K.K., Magar S.K., Thapa R., Lamsal A., Bhandari S., Maharjan R., Shrestha S., Shrestha, J. Nutritional and pharmacological importance of stinging nettle (Urtica dioica L.): A Review. Heliyon, 2022, 8, e09717;
[10] Man S.M., Paucean A., Chi? M.S., Muste S., Pop A., Mure?an A.E., Mar?i? G., Efect of nettle leaves powder (Urtica dioica l.) addition on the quality of bread, Hop and Medicinal Plants, 2019, Year XXVII (1-2). ISSN 2360-0179;
[11] Adhikari B.M., Bajracharya A., Shrestha A.K. Comparison of nutritional properties of Stinging Nettle (Urtica dioica) flour with wheat and warley flours., Food Sci. Nutr., 2016, 4: 119-124;
[12] Shonte T.T., Duodu K.G., de Kock H.K. (2020), Effect of drying methods on chemical composition and antioxidant activity of underutilized stinging nettle leaves, Heliyon 6, e03938;
[13] Said A.A.H., OI.S.E., Derfoufi S, Benmoussa A., Highlights on nutritional and therapeutic value of stinging nettle (Urtica dioica), Int. J. Pharm. Pharmaceut. Sci., 2015, 7 (10): 8-14;
[14] Belscak-Cvitanovic A., Komes D., Durgo K., Vojvodic A. Busic A., Nettle (Urtica dioica L.) extracts as functional ingredients for production of chocolates with improved bioactive composition and sensory properties, Journal of Food Science and Technology, 52, 7723- 7734;
[15] Dion-Laine M., Trebissou J., Lohoues E., Sess E., Evaluation of Levels of Minerals and Trace Elements of Cocoa (Theobroma cacao) in Cote d’Ivoire, Academia Journal of Agricultural Research 3(11): 321-326, 2015 DOI: 10.15413/ajar.2015.0167.
The present paper was funded by the Research Project “Research on the use of biologically active substances in order to obtain high-nutrition foods", No 1545/28.02.2019.
conference
https://doi.org/10.5593/sgem2022V/6.2/s25.36
Download PDF
Proceedings of 22nd International Multidisciplinary Scientific GeoConference SGEM 2022
22nd International Multidisciplinary Scientific GeoConference SGEM 2022, 06-08 December, 2022
Proceedings Paper
STEF92 Technology
International Multidisciplinary Scientific GeoConference SGEM
SWS Scholarly Society; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Serbian Acad Sci and Arts; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; European Acad Sci, Arts and Letters; Acad Fine Arts Zagreb Croatia; Croatian Acad Sci and Arts; Acad Sci Moldova; Montenegrin Acad Sci and Arts; Georgian Acad Sci; Acad Fine Arts and Design Bratislava; Turkish Acad Sci.
277-284
06-08 December, 2022
website
8930
fortified chocolate, nettle leaf powder, nutritional properties, essential microelements

24th SGEM International Conference on Earth & Planetary Sciences


International GeoConference SGEM2024
28 June - 8 July, 2024 / Albena, Bulgaria

Read More		   

SGEM Vienna GREEN "Green Science for Green Life"


Extended Scientific Sessions SGEM Vienna GREEN
25 - 29 November, 2024 / Vienna, Austria

Read More
   

A scientific platform for Art-Inspired Scientists!


The Magical World Where Science meets Art
Vienna, Austria

Read More