Desenvolvimento de chocolate branco com extrato de erva-mate

Abstract

Chocolate is a globally appreciated product and industry trends point to the search for innovations and demand for healthier products. Similarly, many studies have shown the nutritional benefits of yerba mate (Ilex paraguariensis), including the antioxidant activity attributed to its high content of phenolic compounds, making it a potential raw material for new products development. The aim of this study was the application of yerba mate extract in the white chocolate development for an innovative product that meets the healthiness of consumer needs. Formulations were prepared with 1%, 3% and 5% of yerba mate extract, determined by central composite design 22 for the yerba mate extract and vanillin. All samples showed microbiological standard as required by Brazilian law and were sensory analyzed in order to check which samples were most accepted by consumers. Formulations with 1% and 3% of yerba mate extract were the most accepted for all attributes. Phenolic compounds levels varied from 137.61 to 198.42 mg/100 g EAG and the antioxidant activity varied from 83.39 to 179.73 EC50 (mg/mg). Results showed that the developed product had a good sensory acceptability and that the yerba mate extract added phenolic compounds with antioxidant action to the white chocolate.