Abstract
Chocolate is a preferred food for children and adults. Micronutrient deficiencies are still prevalent worldwide. This study aims to manufacture and evaluate a type of sugar-free dark chocolate fortified with vitamins and minerals. Three types of chocolate were fortified with vitamin D3, vitamin B12, and iron and zinc. The fortified chocolate was evaluated in terms of chemical composition using FTIR and DSC methods, visco-mechanical, sensory and stability. The FTIR studies indicated that the spectrum of all fortified chocolates was similar to that of the control, unfortified chocolate. The DSC studies indicated that there were no characteristics differences in crystallinity and degree of crystallization between the fortified and the control products. The addition of vitamins and minerals to chocolate strengthened the structure, increased the melting point, didn’t cause significant variation in the rheological properties and had no significant effect on the overall sensation of the taste when compared with controlled chocolate. The stability results indicated that the fortified chocolate was stable for 9 months at room temperature. It was concluded that the fortified chocolate was a good vehicle for the vitamins and minerals with acceptable properties that may be used for supplementing vitamins and minerals.
Keywords:
chocolate; fortified; vitamin D; vitamin B12; iron; zinc