Effect of wheat bran oil concentrates on quality and nutrition of WBO dark compound chocolates.

Chocolates are high in calories due to high fat and sugar content; these are known to have negative effects on
health. In order to overcome these adverse effects, a dark chocolate was prepared by incorporating bioactives
(sterols, tocopherols and carotenoids) of wheat bran oil (WBO). In this study, the physicochemical, quality
characteristics and sensory properties of the dark compound chocolate with added WBO concentrate along with
quantification of the fat soluble bioactives and fatty acid profile of WBO concentrate incorporated at various
levels (0.5, 1, 1.5 and 2%) were evaluated. Addition of WBO concentrate softened the chocolate, but no changes
in colour were observed. WBO dark compound chocolate showed higher degree of unsaturation (2.42, 3.10, 3.41
and 3.8) and marginal increase in Free fatty acids (FFA) (3.56, 3.61, 3.65 and 3.68) compared to control
chocolate (2.1 and 3.46) respectively. The fatty acid profile showed increased poly-unsaturated fatty acids
compared to control chocolate. The E-nose and sensory results showed clear flavor discrimination in control and
WBO dark compound chocolate. Therefore, chocolates can be prepared with enriched bioactives for nutraceutical
supplementation with only marginal differences in textural and sensory characteristics.