Development of a composition for the preparation of chocolate mass and chocolate of increased nutritional value with preventive properties

The prevalence of overweight and obesity has reached epidemic levels in almost all regions of the world in recent decades. Confectionery products make a significant contribution to the problem therefore the creation of confectioneries is relevant in which, in addition to nutritional properties, paid attention to preventive properties. The purpose of the study was to develop a composition of chocolate mass and chocolate with increased nutritional value of the finished product, giving it a preventive property that helps stabilize body mass. The object of study was dark chocolate. It was proposed to introduce beetroot powder, which contains dietary fiber that accelerates the passage of food through the intestines, preventing the absorption of carbohydrates, and garcinia cambogia extract, containing hydroxycitric acid, which affects the metabolism of carbohydrates and lipids in the body, into the developed composition of the chocolate mass. The amount of beetroot powder (5.0-10.0 mass, %) required to be introduced into the chocolate mass to ensure the daily intake of dietary fiber and powder of garcinia cambogia extract (0.16-0.5 mass, %), ensuring the intake of the active substance - hydroxycitric acid into the body from an adequate to the upper permissible level of daily intake was established in the course of the conducted studies. Studies of the quality of the obtained chocolate masses showed that the mass fraction of moisture does not exceed standard requirements, the dynamic viscosity increases with an increase in the content of enriching additives in the composition, but its value is in the range of optimal values 40-90 sP. Beetroot powder enriches the flavor profile of chocolate and changes the color of the finished product, giving it a characteristic shade from light purple to purple. The introduction of powder garcinia cambogia extract does not affect the organoleptic properties of the finished product. A technological scheme for the preparation of chocolate has been developed, ensuring maximum preservation of the properties of the active components of the introduced food ingredients, which together give chocolate a preventive property that helps stabilize body mass.