Tuesday, August 14, 2018 by Michelle Simmons
Chocolates, both white and dark, can be considered healthy and can be used as a carrier for bioactive substances like the omega-3 fatty acids docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), depending on the sources of these oils and how they were made.
A team of researchers from Yildiz Technical University in Turkey worked on two studies, in collaboration with a confectionery company Tayas Food, to assess the effects of the addition of omega-3 fatty acids in various forms and from different sources on the quality and characteristics of white and dark chocolate.
The results of the study, which concentrated on the white chocolate formulation, revealed that using EPA or DHA in different forms and origins affected the color saturation, aftertaste, and overall acceptance of the samples of white chocolate. In addition, the researchers said that making white chocolate of desired quality is possible through the use of EPA and DHA from an algal origin and when used in a free-flowing powder form.
Meanwhile, the results of the other study, which focused on dark chocolate formulation, showed that dark chocolate produced with algal oil had the lowest quality, while microencapsulated EPA or DHA was the most preferred source. The study also showed that dark chocolate can be fortified with EPA or DHA without compromising the quality.
The white chocolate study attained maximum EPA and DHA content of 226.8 and 54.3 mg, respectively, per 25 grams of chocolate. On the other hand, the peak levels of EPA and DHA were 121.9 and 79.3 mg, respectively, per 25 grams of chocolate. Based on the guidelines of the EFSA, products can only be considered as “a source of omega-3 fatty acids” if they provide at least 250 mg EPA and DHA combined per day.
Chocolates, particularly dark chocolates, provide health benefits. The following are some of the health benefits that dark chocolates can offer:
Read more news stories and studies on the benefits of chocolates by going to Chocolate.news.