Właściwości zdrowotne czekolady wzbogacanej owocami suszonymi (ang.).pdf

ACTA Acta Sci. Pol., Technol. Aliment. 8(4) 2009, 63-69

ISSN 1644-0730 (print) ISSN 1889-9594 (online)

THE HEALTH BENEFITS OF CHOCOLATE

ENRICHMENT WITH DRIED FRUITS

Özlem Çağındı, Semih Ötleş

Ege University of Izmir, Turkey

Abstract. One of the most popular food all over the world is chocolate and it has highly

nutritious energy, fast metabolism and good digestibility. Nowadays, most important

trend is healthy foods. Develop a chocolate product that will be be nutritional for many

more people. It is well known that dried fruits has high nutritious values and health bene-

fits. Dried fruits are good sources to developed chocolates. This paper aims to review

health importance and usage of dried fruits in chocolate.

Key words: chocolate, enrichment, dried fruits, health benefits

INTRODUCTION

Cocoa and chocolate products have been delicacies for hundreds of years. Chocolate

and cocoa are products derived from cacao beans, the seeds of the Theobroma cacao

tree. Both the Mayans of the Yucatán and the Aztecs of Mexico prepared, roasted and

ground beans into a drink, named “xoxocoatl”, “cacahuatl”, or “chocolatl” by the Az-

tecs, among whom it was reserved for the highest social classes [Lupien 1999, Dillinger

et al. 2000]. Until recently evidence was dating back to the first and second centuries

AD of cacao usage by the Olmec Indians in the Gulf Coast regions of Mexico. Cocoa

beans also comprised a kind of unified monetary system in the middle Americas of the

Aztecs and Mayas and ancient records chronicle price lists at that time [Lupien 1999].

Although the first Latin name of the tree – Amygdalae pecuniariae – meant “money

almond” in recognition of its status as currency, it was the Swedish botanist Linnaeus

who named the genus Theobroma , which translates as “food of the gods” [Lupien 1999,

Dillinger et al. 2000]. Following the Spanish conquest of Central and South America

during the 16th century, Hernando Cortés took samples of cacao beans back to Spain

along with the tools and instructions to make a chocolate beverage and by this intro-

Corresponding author – Adres do korespondencji: Semih Ötleş, Food Engineering Department of

Ege University of Izmir, 35100 Bornova Izmir, Turkey, e-mail: semih.otles@ege.edu.tr

Ö. Çağındı, S. Ötleş

duced chocolate to the Royal Court in Spain. It was described and recommended by

European physicians as a nutritious drink that allowed one to travel without any further

food in hot weather [Bearden et al. 2000]. Owing to the expense of both the cacao and

the sugar that soon came to be added to it, consumption of this drink was originally

confined to royalty and the aristocracy and many claims were made about it, one of

which was its being aphrodisiac [Borchers et al. 2000]. Evidence for the use of cacao or

chocolate for medicinal purposes can be traced to ancient Aztecs sources. Cocoa powder

was not developed until two centuries after Cortés imported cacao to Spain by Conrad

van Houten of the Netherlands. Solid chocolate soon followed, and finally milk choco-

late was created by Daniel Peters of Vevey, Switzerland [Borchers et al. 2000].

Chocolate is one of the most popular foods all over the world and is a highly nutri-

tious energy source, with a fast metabolism and good digestibility. The presence of

cocoa, milk and sugar in its composition can be the warranty of an appropriate ingestion

of proteins, carbohydrates, fats, minerals and vitamins [Pedro et al. 2006]. Nowadays,

one of the most important trends in food manufacturing is originated by the consumers’

demand of functional or health-promoting foods, i.e., foods that not only cause no harm,

but also remedy or prevent illnesses such as heart disease, osteoporosis, cancer, diabe-

tes, etc. The development of food processing technology has been influenced by numer-

ous factors; among them, consumer demands have undoubtedly oriented the new trends

in the manufacturing, preservation, and control of food [Karel 2000]. Developing a

chocolate product that will be affordable and also nutritional for many more people is a

challenge. The development of some new products as a method of increasing the con-

sumption of chocolate. Chocolate products may be developed from different dried

fruits.

Epidemiological studies have noted a consistent association between the consump-

tion of diets rich in fruits and a lower risk for chronic diseases, including cancer [Block

et al. 1992, Steinmetz and Potter 1996, World Cancer... 1997], heart disease [Hertog

et al. 1993, Joshipura et al. 2001] and stroke [Gillman et al. 1995, Joshipura et al. 1999].

Additional benefits that are likely to follow from increased consumption of these plant

foods include better diabetes control and reduced risk of obesity, because of the high

fiber and low-calorie content of such a diet [Steinmetz and Potter 1996]. Although fruits

and vegetables account for only about 5 to 10% of total calories consumed, they make

a significant contribution to overall health.

CHOCOLATE ENRICHMENT WITH DRIED FRUITS

Food fortification is an old process (addition of vitamin A and D to milk, or iron to

bread) usually performed to replace nutrients lost during the processing of foods. At

present, fortification is focused on the addition of health-promoting ingredients

[Pszczola 1998, Galverna 2000], thereby providing a desired functionality. The new

ingredients added to fortify foods are desired as natural to meet consumer demands

[Zabetakis 1996, Lapadatescu et al. 1997].

The health benefits of eating dried fruit as part of an everyday balanced diet are well

known. Chocolate products may be developed from cherries, strawberries, cranberries,

sultanas, raisins, currants, apricots, prunes, dates etc. These dried fruits are rich in the

easily absorbable fruit sugars; fructose and glucose, which provide a constant source of

www.food.actapol.net

The health benefits of chocolate enrichment with dried fruits

Table 1. The vitamin content of some dried fruits (100 g) [www.driedfruit-info.com/about/ nutri-

tional.html]

Vitamins

IU/ug

B 1

B 2

B 3

B 6

Sultanas

30 (ug)

0.1

0.08

0.05

0.3

–

Raisins

15.8 (IU)

0.153

0.022

0.56

–

0.88

Currants

77.8 (IU)

0.126

0.038

0.81

–

1.3

Apricots

10.900 (IU)

0.01

0.16

3.3

–

Prunes

1.894 (IU)

0.09

0.19

1.6

0.05

Dates

50 (ug)

0.07

0.04

0.15

–

Table 2. The mineral content of some dried fruits (100 g) [www.driedfruit-info.com/about/nutri-

tional.html]

Minerals

(mg)

Calcium

Iron

Magnesium Phosphorous Sodium

Potassium

Copper

Sultanas

1.8

860

0.35

Raisins

54.2

2.1

35.3

102

15.6

673

0.038

Currants

87.8

2.5

37.1

104

9.1

747

0.36

Apricots

5.5

108

979

–

Prunes

3.9

694

–

Dates

1.6

750

0.21

energy, have a greater nutrient density, greater fiber content, increased shelf-life, and

significantly greater phenol antioxidant content compared to fresh fruits. In Table 1 the

vitamin content of dried fruits, in Table 2 mineral content of dried fruits is given. There-

fore, more dried fruits should be recommended to be added to the diet by dieticians and

nutritionists.

HEALTH BENEFITS CHOCOLATE WITH DRIED FRUITS

There are real health benefits of chocolate recognized in the medical world. Choco-

late contains a large amount of antioxidants. Antioxidants balance and neutralize free

radicals in the human organism. Free radicals effect cell in the body and are at the

source of the visible signs of aging. For this reason dark chocolate is considered very

well for health. Addition of these, enrichment chocolate with dried fruits will be

healthier.

Fruit consumption have been shown by multiple epidemiology studies to reduce the

risk of chronic diseases such as cancer [Block et al. 1992], heart disease [Rimm et al.

1996], and stroke [Joshipura et al. 1999]. Initially it was assumed that vitamins C, E,

Acta Scientiarum Polonorum, Technologia Alimentaria 8(4) 2009

Ö. Çağındı, S. Ötleş

and the provitamin beta carotene were responsible for the health benefits of fruits. Dried

fruits contain substantial quantities of essential nutrients in a rational proportion. They

are excellent source of minerals, vitamins and enzymes. They are easy to digest and

clean the blood and the digestive area. Following are some of dried fruits:

Raisins

Raisins one of the most nutritious dried fruits in the world. Raisins have enough

sugar content and hence increased food value and are an excellent food in all cases

of debility and wasting diseases. Raisins prove very helpful during the treatment of

constipation. Raisins enrich blood as they are a rich source of easily iron. They prove

helpful in anemia. Raisins are cholesterol-free, low in sodium and totally fat-free. They

provide many necessary vitamins and minerals, including iron, potassium, calcium and

certain B vitamins. Raisins are a good source of fiber and rich in antioxidants. Raisins

are 70% pure fructose (a natural form of sugar) which is easily digested for quick en-

ergy [www.nutsonline.com].

Cranberries

Cranberries contain proanthocyanidins that can prevent the adhesion of certain types

of bacteria, including E. coli, associated with urinary tract infections to the urinary tract

wall. The anti-adhesion properties of cranberry may also inhibit the bacteria associated

with gum disease and stomach ulcers. Recent scientific research shows that cranberries

and cranberry products contain significant amounts of antioxidants and other phytonu-

trients that may help protect against heart disease, cancer and other diseases. The medi-

cal and health community is fast recognising antioxidants as premier disease fighters

[www.nutsonline.com].

Strawberries

Specific heart-healthy nutrients in strawberries include vitamin C, potassium, fiber

and folate. In addition, strawberries contain antioxidant phytochemicals such as ellagic

acid, quercetin, kaempferol and phenolic acid – members of a family of compounds

called flavonoids that are being studied for their potential benefits in human health.

Folate has been shown to reduce the chance of fetal neural tube birth defects such as

spina bifida. Folate reduces serum levels of homocysteine, a substance that has been

observed to be an independent risk factor for CVD. Vitamin C keeps teeth and gums

healthy, aids in healing cuts and scrapes, and helps the body resist infection. It is also

a potent antioxidant that has been associated with reduced risk of certain kinds of can-

cer. Higher vitamin C intakes with lower death rates from cardiovascular disease

(CVD), lower prevalence of CVD, and reduced risk of angina. A diet high in fiber can

have benefits throughout life. Dietary fiber has well-known health benefits such as low-

ering blood cholesterol and promoting a healthy digestive system. This in turn may

decrease the risk of heart disease and certain types of cancer. Strawberries have only 50

calories per serving and no cholesterol or saturated fats, making them a great healthy

snack or addition to any meal [www.nutsonline.com].

www.food.actapol.net

The health benefits of chocolate enrichment with dried fruits

Apricots

Apricots are rich in vitamin A and are a good source of potassium and magnesium,

two minerals that give the body endurance, energy and stamina. Apricots contain iron,

important for blood building and silicon, necessary for beautiful skin and hair and are

extremely rich in beta carotene and are an excellent source of carontenoids, which may

help to prevent cancer [www.nutsonline.com].

Plums

Dried plums contain carbohydrates, and their main sugars are fructose, glucose and

sorbitol. At the same time they have almost no sucrose. In addition, the dietary fiber in

dried plums may help to modulate the body’s uptake of sugar in dried plums. The dif-

ferences in the sugar profiles and the fiber in dried plums may help explain the moder-

ate GI index. Dried plums are a source of dietary fiber, sorbitol, potassium, copper,

boron and phenolic compounds which are active in a web of interrelated physiological

and health promoting functions. Together these compounds help regulate glucose me-

tabolism, promote cardiovascular health, are involved in bone metabolism, protect

against cancer, and contribute to digestion. Dried plums completely stopped and were

able to reverse bone loss in an animal model of ovarian deficiency. The mechanism

responsible for this is not known. Some speculate the mechanism might be related to the

phenolic compounds, sorbitol, boron or dried plums’ ability to impact absorption of

minerals. In an animal model using ovariectomized rats, dried plums suppressed the rise

in serum cholesterol without affecting HDL (good) cholesterol associated with the onset

of menopause. At menopause, women’s risk for coronary heart disease drastically in-

creases due to ovarian hormone deficiency. Options for lowering cholesterol include

a diet rich in plant fiber and other protective nutrients [www.nutsonline.com].

Cherry

In addition to being rich in potassium, vitamin C, and B complex, research has

shown that cherry consumption can help the body prevent heart disease and cancer, as

well as provide pain relief and improved bone health. These health benefits are possible

due to the antioxidants found in cherries, the most vital of which are the flavonoids

anthocyanins and quercetin, and the phenolic acid amygdalin. According to researchers,

a flavonoid found in cherries that has anticancinogenic properties called quercetin can

help to prevent heart disease. Cherries are considered a nutritionally significant source

of quercetin, containing large quantities per serving that surpass most fruits. A phenolic

acid called amygdalin, also termed Vitamin B 17 and laetrile, found in the kernels of

cherries and other fruits, has been shown to reduce tumor size and further spread

of cancer, as well as to alleviate the pains of the cancerous process. Populations such as

the Hunza in Pakistan that have always incorporated amygdalin into their diets have re-

mained cancer free, leading scientists to believe that its consumption could also be a pow-

erful cancer prevention food. Anthocyanins found in cherries also block inflammatory

enzymes, reducing pain. Sweet cherries are also considered to be excellent sources of

boron, providing 396 ug/100 g. Boron consumption, coupled with calcium and magne-

sium has been linked to increased bone health. Tart cherries naturally pack a health-

promoting punch that provides pain relief for many consumers [www.newscientist.com].

Acta Scientiarum Polonorum, Technologia Alimentaria 8(4) 2009

Plik z chomika:

Inne pliki z tego folderu:

Inne foldery tego chomika: