Sugar Free Dark Chocolate enriched with guar gum - P a g e | 1

An International Journal
J. Ind. Res. & Technology 6(1), 01-09, 2016

HATAM Publishers

Journal of Industrial Research & Technology

(ISSN 2229-9467)

Journal homepage: http://www.hgpub.com/index.php/jirt

Development of a novel calorie controlled and sugar free dark chocolate

enriched with guar gum
Sadaf Nazir, Z.R. Azaz Ahmad Azad*

Department of Food Technology, Faculty of Interdisciplinary Sciences and Technology, Jamia Hamdard,
New Delhi, 110062, India

*Corresponding author, Phone: +91-9810810816, E-mail: zrazad@gmail.com

ARTICLE INFORMATION ABSTRACT

Article history
Received 19 July 2016
Revised 08 September 2016
Accepted 14 October 2016
Available online 30 December 2016
Keywords
Organoleptic, Formulation,
Anti diabetic, Phenolic,
Antioxidant, Glycemic Index
The aim of this study was to develop a novel semi-dark chocolate product
and investigate the effect of guar gum, palm oil, and sucralose addition on
organoleptic properties. Six formulations of guar gum and palm oil were
analyzed. A control sample was also developed for comparative analysis.
The level of fat was optimized by using palm oil and guar gum in the ratio
of 10:0, 8:0.1, 6:0.23, and 4:0.4. Developed formulations were evaluated
for their physiochemical properties, pH, energy value, polyphenols,
antioxidants, sucrose, and reducing sugars, anti diabetic assay. A semi-
dark chocolate confection with acceptable organoleptic properties was
obtained using cocoa (33%) and skim milk (66%). The findings reveal that
the 39.9g of chocolate prepared with requisite 4g of palm oil and 0.4g of
non-digestible guar gum attained acceptable organoleptic properties as
compared to the traditional one. An optimal combination showed lower
amount of calories in the final product and higher phenolic/antioxidant
content, and also proved to be anti-diabetic. Stability of the final product
was also evaluated over a period of 30 days. Results predicted positive
effects over the health concerns such as blood cholesterol, glycemic
index.
© 2016 HATAM: Publishers. All rights Reserved.

1. Introduction
Chocolates are the derived products of cocoa
which are consumed for their unique flavor and
aroma (Hii et al. 2009). It is the most frequently
craved comfort food (Hill et al. 1994) and has a
uniquely attractive taste (Chiva, 1999). The
history of chocolate dates back to 1900 B.C with
evidences traced in Mesoamerica (Powis et.al.
2007). The modern chocolate was created by
John Cadbury by emulsification and a
mechanized system for chocolate production was
devised. The indulgence of chocolate is seen as
an occasional and special treat in modern culture
and has been viewed as such throughout
civilization dating back to its first taste. Chocolate

Journal of Industrial Research & Technology, Volume 6, Issue 1, December 2016

 Sugar Free Dark Chocolate enriched with guar gum - P a g e | 2
provides high amounts of calories, sugar, and fat.
Chocolate is relatively energy dense and a small
amount of it provides high calories. Recent
studies have highlighted the natural chemical
components of chocolate and the wealth of health
benefits it provides. Cocoa is the primary
ingredient of chocolate and its flavor and aroma
cannot be replaced by other plant products. It is
particularly rich in polyphenols and has a higher
antioxidant capacity than teas and red wine (Lee
et al. 2003). Pure cocoa anti-oxidants rank among
the highest oxygen radical absorbance capacity
(ORAC) ratings of all foods (Holden, 2002).
Polyphenolic compounds or flavonoids present in
cocoa account for 35% of all polyphenols present
in cocoa and consist of epicatechin (epicatechin),
flavan-3-ol and its polymers (Rawal et al. 2007).
Such compounds reduce the risk of rectal/colon
cancer (Lee et al. 2003). Phenylethylamine and
caffeine are also present in cocoa and their
consumption increases blood flow in brain,
leading to an elevation in mood (Casas, 2004).
Flavonoids, aromatic terpenes, theobromine, and
many other metabolites are involved in cocoa
flavor and quality traits (Jaillon, et al. 2007). Thus
the consumption of chocolate might prove to be
beneficial for health (Keen et al. 2005). The
agreement that all chocolate has high sugar and
fat content takes it away from positive effects it
provides. Fat substitutes from carbohydrate or
unsaturated fat sources have for long been used
in chocolate to reduce calories. They have
functional properties that mimic the characteristic
physiochemical attributes and desirable eating
qualities of fat (Bolenz et al. 2006). Carbohydrate
fat substitutes are plant polysaccharides whereas
fat-based substitutes are vegetable oils. These
are designed to prevent fat digestion and
absorption in the body. Mostly used fat replacers
are carrageenan, guar gum, inulin, palm or
soybean oil or olive oil.
Previous reports have shown that the stearic acid
in palm oil is unique and has an overall neutral
effect on blood cholesterol (Kris-Etherton et al.
2005; Che Man et al. 1999). Palm oil is semi-solid
at room temperature and is composed of
palmitate, glyceryl-laurate, myristate,
stearate, oleate, alpha-linolenate, and linoleate
(Che Man et al. 1999). Saha et al. (2010) also
examined that bulking agents contributed
substantially no taste to the product. Guar gum is
one such bulking agent and composed
of galactose and mannose. It consists of a linear
chain of β 1, 4-linked mannose residues to which
galactose residues are 1, 6-linked forming short
Journal of Industrial Research & Technology, Volume 6, Issue 1, December 2016
side-branches. It is more soluble but not self-
gelling and acts as a stabilizer in various
formulations. It has a potential to decrease
obesity and diabetics. Moreover, its low
digestibility lends its use as filler which can
provide satiety and slow down the digestion of
meal, thus lowering the glycemic index of that
meal (Pittler et al. 2001). Markkola (1992)
examined the effect of guar gum in
hypercholesterolemic patients with insulin-
dependent diabetes. Results predicted guar gum
can improve the glycemic control and also
decrease serum LDL-cholesterol concentrations
in hypercholesterolemic insulin-dependent
diabetic patients and thus reduce risk of diabetes
occurrence.
The use of sugar substitutes involves saccharin,
sucralose, and aspartame or may be high fructose
corn syrup or inulin. Replacing sugar with
sucralose makes food anti diabetic and reduces
calories. Sucralose has excellent stability to the
high heat of cooking and baking, and even to
ultra-high temperature (UHT) pasteurization
(Nishal et al. 2015). Time intensity measurements
by Ketelsen et al. (2006) reported the sweetness
profile of sucralose is very similar to that of sugar
and does not interact with other ingredients in
food. It was also reported that rapid onset of
sweetness and similar sweetness duration to
sugar. Fat and sugar replacers in chocolate
improve an individual’s overall nutritional profile;
reduce calories, thus reducing chances of obesity.
Chocolate spreads were developed by
incorporating two different soybean oil margarines
by Jeyarani et al. (2012), leading to its omega 3
enrichment. Belšcˇak-Cvitanovic´et al. (2015)
developed a reduced sugar chocolate. Aidoo et al.
(2015) developed sugar free chocolates
containing inulin. Talbot (1999) considered
vegetable fats act as cocoa butter equivalents and
can be added in any proportion to chocolate
without causing a significant effect on texture.
Gomes (2007) also conducted studies on various
bulking agents in the formulation of chocolate,
aiming to obtain a diet product in terms of calories
with acceptable organoleptic properties.
The creation of a new-genre of chocolate, better
for health and low fat, promises an immense
opportunity forged from the potential disaster of
heart disease. However, a food with no fat tastes
like cardboard, and needs to be replaced with
sugar and finally replacing the sugar with
substitute’s leads to a calorie controlled diet. A
 Sugar Free Dark Chocolate enriched with guar gum - P a g e | 3
Diet Chocolate tastes just as the regular
chocolate with cacao as the key ingredient and
variation in the form of palm oil for the
replacement of cocoa butter such that the
variation produces all the goodness of a regular
chocolate. The main aim is to replace and
regulate the natural fat and sucrose content by
using palm-stearin/guar gum and sucralose
respectively.
2 Materials and Method
Materials
Procurement of Cocoa powder (fat-free), skimmed
milk powder, sucralose, guar gum, vanilla
essence, palm oil and soya lecithin was done
from various local markets in New-Delhi. The
ground raw material was sieved (using 40 mesh
size sieve) to obtain uniform particle size and
stored in air tight containers for further use.
Deionized water and analytical-grade reagents
were used to prepare all the solutions and
standards.
Sample analysis
Cocoa
The cocoa samples were analyzed for moisture
content, total ash, water soluble ash, ash
insoluble in dilute HCl, alkalinity of soluble ash,
protein, cocoa butter or fat, total dietary fiber
content AOAC (1990). The Carbohydrate content
and the energy value were accordingly calculated.
CC= 100 –(PC +AC +MC +FC) (1)
EV= (FC x 9 ) + (PC + CC) (2)
where
CC=Carbohydrate content
PC=Protein content
AC=Ash content
MC=Moisture content
FC=Fat content)
EV=Energy value
The total soluble solids, pH, bulk density,
dispersibility, wettability, solubility were also
determined according to AOAC (1990). The cocoa
powder was also analyzed for total sugars
present, total reducing sugars and sucrose.
Qualitative tests for the presence of secondary
metabolites such as steroids, flavonoids, tannins,
triterpenoids, and saponins were also performed
according to methods prescribed by Dhriti et al.
(2014). Visual color evaluation was performed
Journal of Industrial Research & Technology, Volume 6, Issue 1, December 2016
according to the color matrix developed by
deZaan (2009) for cocoa products.
Palm oil
Refractive index, acid value, peroxide value,
iodine value, saponification value, viscosity, slip
point were determined according to the methods
of AOCS (2004) procedures.
Defatting of cocoa
Accurately weighed cocoa powder was defatted
using petroleum ether and the siphoning was
carried for about 8- 16 hrs. After defatting the
samples were air- dried for 3-4 days in hot air
oven at 80 . The defatting was performed
according to the AOCS (2004) procedure.
Preparation of chocolate
The chocolate formulation was performed
according to Botelho (2013) with some
modifications. A total of six chocolate samples
were prepared using cocoa powder, skimmed milk
powder, sucralose, guar gum, palm oil, soya-
lecithin, and vanillin. Soya lecithin was used as an
emulsifier and vanillin for flavor. The process for
the preparation of chocolate is shown as follows:
1. Accurately weigh the ingredients
2. Heat palm oil for about 2 minutes
3. Do creaming of cocoa powder with palm oil
for 3 minutes
4. Add skimmed milk powder and guar gum
5. Add sucralose
6. Do Conching/ agitating for about 20-40
minutes
7. Add vanilla essence and soya-lecithin
The concentrations of palm oil and guar gum were
varied in the four trials. Palm oil and guar gum
were used in the ratio of 10:0, 8:0.1, 6:0.23, and
4:0.4 in each trial respectively. Replicates for
each trial were performed. A control was also
prepared by incorporating the traditional
ingredients.
Final product analysis
The final product was evaluated for
physiochemical properties, total soluble solids,
anti-oxidant content AOAC (1990), total phenolics
AOAC (1990). An anti-diabetic assay was also
performed. The samples were also evaluated for
color by visual analysis. The rheological
characteristics of the final product were
 Sugar Free Dark Chocolate enriched with guar gum - P a g e | 4

determined by analyzing the viscosity and slip
point (AOCS 2004).
Anti-diabetic assay
The amylase assay was performed according to
Mogale et al. (2011). A stock solution of the
sample was prepared. About 40 of sample were
taken. And about 200 of amylase were added
to it. An incubation period of 30 min at 25 was
observed. About 400 of 0.5% starch solution
was added. An incubation period of 5 min at 37
was observed. About 1 ml of DNS reagent was
added. The sample was boiled for 10 minutes in
water bath. The sample was diluted to 5 ml with
distilled water. And the absorbance was
measured at 540nm.
Control was prepared by adding enzyme and
buffer prior to the addition of starch solution and
blank was prepared by adding buffer prior to the
addition of starch solution.
to the development of a semi-dark chocolate. A
semi-dark chocolate has reduced bitterness and
is organoleptically acceptable (Erdem et al. 2014).
A control sample was prepared by using
margarine to serve as a means for comparative
studies. The trials were developed by using palm
oil/ palm stearin. Trials of guar gum in 4g fat
sample revealed that product developed using
guar gum was more stable in texture, taste, and
color. Selani et al., 2016 obtained similar results
for low fat treatments. Results predicted the
combination of dietary fibers and vegetable oils
produce harder and cohesive products. The level
of fat was optimized by developing four
formulations that combined about 10 g, 8 g, 6 g, 4
g fat with guar gum in the ratio of 0 g, 0.1 g, 0.23
g, 0.4 g respectively. The lowest fat level and a
bulking agent led to a desirable hardness of
chocolate. The final bar of chocolate weighed
about 39.9 g. Table 1 shows the recipe for the
developed formulations.

Sensory analysis Physiochemical characteristics

Sensory analysis was done according to Erdem et The quality parameters for cocoa powder and
al. (2014). palm oil are shown in Table 2a and 2b
respectively. The moisture, ash, protein, fat,
Table 1 Chocolate Formulations dietary fiber, and carbohydrate contents of cocoa,
and developed formulations are shown in Table 3.
Ingredient Samples Final
The results for moisture, protein, ash, fat, and
(grams) 1 2 3 4 product
protein showed a decreasing trend whereas
Skimmed 2.34 2.34 2.34 2.34 2.34
dietary fiber and carbohydrate contents showed
milk powder
an increasing trend from sample1 to final product.
Cocoa 3.475 3.475 3.475 3.475 3.475
All the samples and the raw material tested
Palm oil 10 8 6 4 4
negative for the presence of total reducing sugars,
Sucralose 2.4 2.4 2.4 2.4 2.4
Guar gum 0.0 0.1 0.23 0.4 0.4
sucrose, saponins, flavonoids, triterpenoids,
Soya-lecithin 0.005 0.005 0.005 0.005 0.005 steroids, and tannins. The color of cocoa was
Vanillin 0.05 0.05 0.05 0.05 0.05 found to be light brown whereas that of the
chocolate bars was found to be dark brown
3. Results and Discussion according to the color matrix developed by
deZaan (2009) for cocoa products.
The objective of our research was to develop a
low fat and sugar free chocolate containing Energy Value
ingredients that compete favorably in the Table 4 shows the energy value of chocolate
maintenance of health. A comparison of our samples. The main aim of the study was decrease
product with a control sample depicts that the calories or energy value of the product. On
techniques applied to maintain nutritional value comparison, final product has the low energy
have been beneficial. The primary acceptance of value. Previous reports have shown that reduced
a product is its taste. Firstly, trials were taken to fat and sugar chocolates ensured less than 20%
adjust the level of cocoa and skimmed milk lower calorific value than the conventional
powder, so as to adjust the bitterness of cacao. chocolate prepared with sucrose (Belšcˇak-
This led to the development of a ratio of about Cvitanovic et al. 2015).
33.33% being cocoa and 66.66% skimmed milk. A
33.33% of cacao in the chocolate affected the
melt in mouth characteristic of chocolate. This led

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 Sugar Free Dark Chocolate enriched with guar gum - P a g e | 5

Table 2a Quality parameters of cocoa powder

Sample Bulk Density Dispersibility Wettability(gm. Solubility
(g/mL) in 10ml water) (mol/mL)
Cocoa 0.32±0.003 0.40±0.02 4±0.68 13.80±0.08

Table 2b Quality parameters of Palm oil

Moisture Refractive Slip point Peroxide Acid Iodine Saponification
(%) index (˚C) value value value value
(mEq/g) (mg KOH/g) (gI/100g) (mgKOH/g)
0.62±0.05 1.463 40±0.9 5±0.10 0.17±0.02 44.23±0.30 200

Table 3 Physiochemical properties of cocoa and chocolate formulations

S.No. Parameter Cocoa Control Sample Sample Sample 3 Sample Final
1 2 4 sample
1. Moisture (%) 0.02±0.03 0.00 0.00 0.00 0.00 0.00 0.00

2. Ash (%) 0.324±0.02 0.00 0.00 0.00 0.00 0.00 0.00

3. Fat (%) 18±0.06 42±0.02 83±0.05 63±0.03 42.8±0.02 19±0.01 18±0.3
4. Protein (%) 0.24±0.02 0.6±0.01 0.07 0.025± 0.025±0.0 0.03±0.0 0.0303
0.001 02 01 0.001
5. Dietary fibre 8±0.03 39.9±0.0 39.86±0 39.66±0. 39.64±0.0 39.99±0. 39.98±
(%) 2 .03 05 3 01 0.02
6. Carbohydrate 81.436 57.930 16.975 36.97 57.1382 80.96 81.95
s (%)
7. Reducing 0.00 0.00 0.00 0.00 0.00 0.00 0.00
sugars
8. Sucrose 0.00 0.00 0.00 0.00 0.00 0.00 0.00
9. TSS (˚B) 1.2 3.5 3.4 3.4 3.5 3.4 3.4
10. pH 5.63 6.4 6.66 6.44 6.63 6.65 6.44

Table 4 Energy value (kcal/g) for chocolate formulations

Cocoa powder Control Sample Sample Sample Sample Final
1 2 3 4 sample
488.704 610 815 715.02 614 290 252

Table 5 Rheological characteristics

S. No. Parameter Control Sample Sample Sample Sample Final

Sample 1 2 3 4 sample
1. Viscosity 2316 2336 2322 2230 2196 1340
(mPa s)
2. Slip point 33±0.10 34±0.12 33±0.15 32±0.8 30±0.2 30±0.10
(˚C)

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 Sugar Free Dark Chocolate enriched with guar gum - P a g e | 6

Table 6 Shelf Life Analysis

S.No Parameter 0 days 30 days
1. Peroxide value 5.20 5.88
2. Acid value 0.180 0.192
3. Iodine value( gI/100g) 43.33 40.23
4. Saponification value 200 200
(mgKOH/gm)

Table 7 The glossary of terms, references and their scores defined the quality attributes used
in sensory analysis
Quality Definition
Appearance Smoothness Smooth appearance of product surface without lumps of grits
dark
Brightness Intensity of light reflection in the product, opposite of opaque
cocoa powder
Brown color Brown color intensity; from light brown to dark brown milk
chocolate
Bloom White-gray layer of visible lipid/sugar crystals on the surface
Aroma Cocoa aroma The aroma of cocoa powder
Off-flavor Unpleasant and unwanted aroma in the product
Taste Cocoa taste The intensity of the taste of cocoa in the product
Sweetness Taste quality most often associated with sucrose
Bitterness Taste quality associated with caffeine as in caffeine and quinine
Bitter aftertaste Residual bitter taste intensity in mouth after swallowing white
Cocoa aftertaste Residual cocoa taste intensity in mouth after swallowing white
Flavor Bitter flavor The flavor of aqueous quinine solution
Cocoa flavor The flavor of cocoa
Chocolate flavor Chocolate flavor intensity, characteristic of chocolate
Texture (first bite)
Hardness The force required to cut using central incisor teeth
Breakage The breakage level of the piece of chocolate in first bite
Firmness Force required to compress sample between tongue and palate
Texture (mastication)
Smoothness Level of even and consistent continuity of the product in mouth
Melting rate Time required to melt half of the sample while chewing
Adherence Level of stickiness to molar teeth
Spreadiness Level of covering the surface of the mouth
Mouthcoating The after-feel film which covers mouth surface
a
Semi-dark chocolate defines a commercial product that includes more than 30% cocoa in formulation .

Total Phenolic and Antioxidant Content Anti Diabetic Assay

Total phenolic content was determined to be 7.3
mg/ml. The anti-oxidant activity was found to be
about 58.33%. The antioxidant activity in cocoa is
due to the presence of iron. Quenching or
chelating activity of iron is responsible for the high
antioxidant activity of cocoa. Also, there is only a
meagre loss of antioxidant activity after
processing cocoa to chocolates. Results obtained
were in range as mentioned by Hii et al. (2009).
The anti diabetic assay was performed for the
final product and an inhibition activity of 63% was
obtained. Inhibition assay was found to be
comparable and promising. Results show the
developed product to have considerable anti-
diabetic properties (Fig. 1). Results were in range
with that of the Dhriti et al. (2014).
Rheological Characteristics
Rheological characteristics were analyzed by
determining the viscosity and slip point of all the

Journal of Industrial Research & Technology, Volume 6, Issue 1, December 2016


formulations. Table 5 shows the viscosity and slip
point of the formulations. The chocolate prepared
with defatted cocoa powder had a lower viscosity
and in range with the previous reports. It can be
concluded that defatted cocoa powder is the best
compromise in terms of particle size, free fat, and
morphology attempting to formulate fat reduced
chocolate of acceptable molten state viscosity (Do
et al. 2011).
100
Anti diabetic assay
inhibition %
80
60
40
20
0 Chocolate
5
10
2.5
1.25
0.625
0.3125
Concentration
Fig. 1 Anti diabetic assay of final product
Shelf Life
The shelf life of the final product was analyzed for
about 30 days (Table 6). Peroxide value and acid
values increased during storage. The degree of
unsaturation/Iodine value decreased during
storage. Also the saponification value remained
constant. The oxidative stability of the semi dark
chocolate prepared is in range with that of Botelho
et al. (2013). The stability of the chocolate bar
prepared is largely due to the high phenolic
content of cocoa powder (Grossi et al. 2015).
Hence, the product is stable over a period of one
month. However, the degree of unsaturation will
decrease with prolonged storage.
Sensory Analysis
Sensory analysis was performed according to the
characteristics as shown in Table 7. The sensory
analysis showed that the developed diet
chocolate had similar taste as compared to that
available in the market. Similar results were
obtained for reduced sugar chocolates by
Belšcˇak-Cvitanovic et al. (2015).
4. Conclusion
The overall taste perception of chocolate is, to a
large extent, the result of a balance between the
sweetness of sugar and the bitterness of the
cocoa liquor. Relatively small variations may have
a significant influence on that balance. A
chocolate product that is perceived as too bitter
Journal of Industrial Research & Technology, Volume 6, Issue 1, December 2016
Sugar Free Dark Chocolate enriched with guar gum - P a g e | 7
can be improved by using cocoa liquor with a
milder flavor. Such a balance, however, can often
also be achieved by merely increasing the
sweetness of the product. Supporting flavor
ingredients such as vanillin is often instrumental in
rounding off the total flavor impression. The
findings revealed that chocolate prepared with
content of palm oil led to the development of
sandiness, affecting the texture. Based on these
results and observations, it can be concluded that
incorporation of palm oil with bulking agents to act
as a cocoa butter mimetic does not adversely
affect the physicochemical and sensory quality of
chocolate.
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Journal of Industrial Research & Technology, Volume 6, Issue 1, December 2016