abbr. SJ GMU
ISSN 2657-5841 (printed)
ISSN 2657-6988 (online)
DOI: 10.26408
Examination of Authenticity of Selected Dark Chocolates
1
Gdynia Maritime University, Morska 81-87, 81-225 Gdynia, Poland, Department of Commodity Science and Quality Management, e-mail: m.smiechowska@wznj.umg.edu.pl
2
Gdynia Maritime University, Morska 81-87, 81-225 Gdynia, Poland, Department of Commodity Science and Quality Management
Abstract:
The aim of the study was to apply cocoa husk determination to test the authenticity of selected dark chocolates available in the Polish and other European markets. The chocolates met the EU requirements and did not contain above 5% of cocoa shells. The energy value of the chocolates was significantly influenced by the fat content. When determining the color parameters of any chocolate, a large range in the a* color parameter was found, which was responsible for the intensity of color, from green to red. The a* value in one of the chocolates indicated the possibility of an adulteration with an undeclared coloring substance. Consequently, it was also found that the level of information provided by chocolate packaging was insufficient in most cases.
Keywords:
chocolate, authenticity, labeling, stone cells, color
Issue:
Pages:
57
67
Doi:
Submitted:
15.05.2022
Accepted:
28.06.2022
Published:
31.12.2022
Download full text in pdf:
This article is an open access article distributed under a Creative Commoms Attribution (CCBY 4.0) licence
References:
AOAC Official Method AOAC 970.23-1974, Stone Cell and Group Count of Cacao Products, http://www.aoacofficialmethod.org/index.php?main_page=product_info&produ...
Baycar, A., Konar, N., Goktas, H., Sagdic, O., Polat, D.G., 2022, The Effects of Beetroot Powder as a Colorant on the Color Stability and Product Quality of White Compound Chocolate and Chocolate Spread, Food Science and Technology (Campinas), Vol. 42, pp. e66220.
Che Man, Y.B., Syahariza, Z.A., Mirghani, M.E.S., Jinap, S., Bakar, J., 2005, Analysis of Potential Lard Adulteration in Chocolate and Chocolate Products Using Fourier Transform Infrared Spectroscopy, Food Chemistry, Vol. 90, pp. 815–819.
Cidell, J.L., Alberts, H.C., 2006, Constructing Quality: The Multinational Histories of Chocolate, Geoforum, Vol. 37, pp. 999–1007.
CIE DS. 014-4.3/E:2007; Colorimétrie – Partie 4: Espace chromatique L*a*b* CIE 1976, http://www.unife.it/scienze/astro-fisica/insegnamenti/ottica-applicata/m... colorimetria/CIE%20DS%20014 4.3.
Dala-Paula, B.M., Deus, V.L., Tavano, O.L., Gloria, M.B.A., 2021, In vitro Bioaccessibility of Amino Acids and Bioactive Amines in 70% Cocoa Dark Chocolate: What you Eat and What You Get, Food Chemistry, Vol. 343, pp. 128–397.
Devos, N., Reyman, D., Sanchez-Cortes, S., 2021, Chocolate Composition and Its Crystallization Process: A Multidisciplinary Analysis, Food Chemistry, Vol. 342, pp. 128–301.
Directive 2000/36/EC of the European Parliament and of the Council of 23 June 2000 Relating to Cocoa and Chocolate Products Intended for Human Consumption, https://eur-lex.europa.eu/legal-content/en/ALL/?uri=CELEX:32000L0036.
Directive 2001/111/EC of 20 December 2001 Relating to Certain Sugars Intended for Human Consumption, http://data.europa.eu/eli/dir/2001/111/oj.
Halim, H.S.A., Selmat, J., Mirhosseini, S.H., Hussain, N., 2019, Sensory Preference and Bloom Stability of Chocolate Containing Cocoa Butter Substitute from Coconut Oil, Journal of the Saudi Society of Agricultural Sciences, Vol. 18, pp. 443–448.
Kadivar, S., De Clercq, N., Mokbul, M., Dewettinck, K., 2016, Influence of Enzymatically Produced Sunflower Oil Based Cocoa Butter Equivalents on the Phase Behavior of Cocoa Butter and Quality of Dark Chocolate, LWT – Food Science and Technology, Vol. 66, pp. 48–55.
Kerimi, A., Williamson, G., 2015, The Cardiovascular Benefits of Dark Chocolate, Vascular Pharmacology, Vol. 71, pp. 11–15.
Khairy, H.L., Saadoon, A.F., Zzaman, W., Yang, T.A., Easa, A.M., 2018, Identification of Flavor Compounds in Rambutan Seed Fat and Its Mixture with Cocoa Butter Determined by SPME-GCMS, Journal of King Saud University – Science, Vol. 30, pp. 316–323.
Kłobukowski, F., Śmiechowska, M., 2016, Ocena barwy odtłuszczonych i nieodtłuszczonych proszków kakaowych – badania wstępne, Zeszyty Naukowe Akademii Morskiej w Gdyni, Vol. 93, pp. 134–140.
Krysiak, W., 2006, Influence of Roasting Conditions on Coloration of Roasted Cocoa Beans, Journal of Food Engineering, Vol. 77, no. 3, pp. 449–453.
Lebailly, P., Ahouissou, B., Namé, M., 2015, European Directive Related to Chocolate Composition is Unfair for the African Cocoa Planters. Agriculture Case Report, (25.07.2021) https://orbi.uliege.be/ bitstream/2268/187884/1/Ecronicon_2015.pdf.
Li, Y., Feng, Y., Zhu, S., Luo, Ch., Ma, J., Zhong, F., 2012, The Effect of Alkalization on the Bioactive and Flavor Related Components in Commercial Cocoa Powder, Journal of Food Composition and Analysis, Vol. 25, No. 1, pp. 17–23.
Lippi, G., Franchini, M., Montagnana, M., Favaloro, E.J., Guidi, G.C., Targher, G., 2008, Dark Chocolate: Consumption for Pleasure or Therapy? Journal of Thrombosis and Thrombolysis, Vol. 28, No. 4, pp. 482–428.
Merlino, V.M., Mota-Gutierrez, J., Borra, D., Brun, F., Cocolin, L., Blanc, S., Massaglia, S., 2021, Chocolate Culture: Preferences, Emotional Implications and Awareness of Italian Consumers, International Journal of Gastronomy and Food Science, Vol. 25, pp. 100–374.
Parker, G., Parker, I., Brotchie, H., 2006, Mood State Effects of Chocolate, Journal of Affective Disorders, Vol. 92, pp. 149–159.
Regulation (EU) No 1021/2013 of the European Parliament and of the Council of 9 October 2013 amending Directives 1999/4/EC and 2000/36/EC of the European Parliament and of the Council and Council Directives 2001/111/EC, 2001/113/EC and 2001/114/EC as regards the powers to be conferred on the Commission Text with EEA relevance, https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32013R1021
Saltini, R., Akkerman, R., Frosch, S., 2013, Optimizing Chocolate Production Through Traceability: A Review of the Influence of Farming Practices on Cocoa Bean Quality, Food Control, Vol. 29, No. 1, pp. 167–187.
Schroder, T., Vanhanen, L., Savage, G.P., 2011, Oxalate Content in Commercially Produced Cocoa and Dark Chocolate, Journal of Food Composition and Analysis, Vol. 24, No. 7, pp. 916–922.
Seem, S.A., Yuan, Y.V., Tou, J.C., 2019, Chocolate and Chocolate Constituents Influence Bone Health and Osteoporosis Risk, Nutrition, Vol. 65, pp. 74–84.
Simoneau, C., Hannaert, P., Anklam, E., 1999, Detection and Quantification of Cocoa Butter Equivalents in Chocolate Model Systems: Analysis of Triglyceride Profiles by High Resolution GC, Food Chemistry, Vol. 65, pp. 111–116.
Suwała, G., 2020, Identyfikacja fałszowania frakcji tłuszczowej wybranych czekolad [Identification of adulterated fat fraction in selected chocolates], Żywność. Nauka. Technologia. Jakość, Vol. 27, No. 2, pp. 142–155.
Śmiechowska, M., Kłobukowski, F., 2019, Determination of Factors Influencing the Supply of Cocoa Beans, Intercathedra, Vol. 3, No. 40, pp. 297–306.
Śmiechowska, M., Żeglarska, I., 2020, Stone Cell Content in Cocoa Powder as an Indicator of Its Quality. Preliminary studies, Towaroznawcze Problemy Jakości (Polish Journal of Commodity Science), Vol. 4, No. 65, pp. 83–90.
Toker, Ö.S., Palabiyikb, I., Pirouzianc, H., Aktard, T., Konare, N., 2020, Chocolate Aroma: Factors, Importance and Analysis, Trends in Food Science & Technology, Vol. 99, pp. 580–592.
Torres-Moreno, M., Tarrega, A., Torrescasana, E., Blanch, C., 2012, Influence of Label Information on Dark Chocolate Acceptability, Appetite, Vol. 58, pp. 665–671.
Veronese, N., Demurtas, J., Celotto, S., Caruso, M.G., Maggi, S., Bolzetta, F., Firth, J., Smith, L., Schofield, P., Koyanagi, A., Yang, L., Solmi, M., Stubbs, B., 2019, Is Chocolate Consumption Associated with Health Outcomes? An Umbrella Review of Systematic Reviews and Meta-Analyses, Clinical Nutrition, Vol. 38, No. 3, pp. 1101–1108.
Witt, P., Śmiechowska, M., Kłobukowski, F., 2016, The Presence of Oxalates in the Cocoa Powder from Organic and Conventional Plantations, Journal of Research and Applications in Agricultural Engineering, Vol. 61, No. 4, pp. 218–222.
Zugrevu, C., Otelea, M.R., 2019, Dark Chocolate: To Eat or Not to Eat? A Review, Journal of AOAC International, Vol. 102, pp. 1–9.
Maria Śmiechowska