ArticleFoods (Basel, Switzerland)2023
Development of a Functional Dark Chocolate with Baobab Pulp.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Physico-Chemical, Textural, Antioxidant and Sensory Characterization of White Chocolate Enriched with Barley Powder.Foods (Basel, Switzerland) · 2026Article
- Beyond Taste: The Impact of Chocolate on Cardiovascular and Steatotic Liver Disease Risk Factors.Nutrients · 2026Review
- Reduce the risk of microbial activity and cytotoxicity by Adansonia digitata pulp extract grown under the semi arid conditions of Sudan.Scientific reports · 2025Article
- Impact of Pistacia Lentiscus Gum Addition on Functional and Quality Properties of Dark Chocolate.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Nutritional Characterization of Fruits from Three African Plant Species:Plants (Basel, Switzerland) · 2025Article
- The Health Impact of Cocoa from Cultivation to the Formation of Biogenic Amines: An Updated Review.Foods (Basel, Switzerland) · 2025Review
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Authors and funding
10 authors.
Funding
Abstract
In recent years, cocoa and dark chocolate have attracted the interest of consumers not only for their sensory characteristics but also for their nutritional properties and positive impact on health. The baobab is a fruit of African origin with a sour and slightly sweet flavour, widely consumed by local communities due to its unique nutritional features. The aim of this work was to evaluate the impact of the concentration of baobab flour in the development of functional dark chocolate, including physical, chemical, nutritional and sensory evaluations. The results presented a positive correlation between the incorporation of baobab flour and the antioxidant activity (up to 2297 mmol TE/100 g), vitamin C content (up to 49.7 mg/100 g), calcium (up to 1052 mg/kg), potassium (up to 10,175 mg/kg), phosphorus (up to 795.9 mg/kg), chlorine (up to 235.4 mg/kg) and sulphur (up to 1158 mg/kg). The sensory evaluation of dark chocolate with 3% baobab presented the highest evaluation on the parameters "texture" and "overall flavour", while the parameter "overall flavour" presented the lowest evaluation on chocolate with 9% baobab. No influence was observed on fatty acid profile, protein, fat and hardness.
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Registered trials
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