Physical-chemical characterization and antioxidant activity of white chocolate with yerba mate extract

Abstract

The chocolate industry trends point to the search of innovation and demand per healthier products. Studies have shown the nutritional benefits of yerba mate (Ilex paraguariensis) among them the antioxidant activity attributed to its high content of phenolic compounds. The present work aims to physico chemical characterization of enriched white chocolate with yerba mate extract and quantification of phenolic compounds and antioxidant activity. Formulations were elaborated with 0, 1 and 3% of yerba mate extract. The physico-chemical analysis of pH, water activity and humidity of the samples were not influenced by the addition of yerba mate extract, but the acidity increased to the samples elaborated with the addition of yerba mate extract. According increased in the concentration of yerba mate extract added, there was an increase in the intensity of the green color of the samples. The texture and viscosity they differed significantly regarding the sample without addition of yerba mate extract. The contents of total phenolic compounds and antioxidant activity increased according with increasing amount of yerba mate extract added in the formulation. The results show that yerba mate extract application in white chocolate enriched the product with phenolic compounds, confirming its antioxidant action.