Effect of different cocoa mass levels on total phenolic content, antioxidant activity, and sensory acceptability of panned dark chocolate

Abstract Chocolate is one of the most widely consumed confectionery. The high consumption of chocolate-based confectionery, particularly dark chocolate, draws attention as the cocoa mass is higher than in milk and white chocolates. This research was carried out to evaluate the total phenolic content (TPC), antioxidant activities (DPPH free radical scavenging activity, and ferric reducing antioxidant power assay) and sensory acceptability of panned dark chocolate (PDC) using three different percentages of cocoa mass, which include 60% (PDC60), 70% (PDC70), and 80% (PDC80). The results show that PDC80 achieved the highest TPC and antioxidant activities compared to the other samples except for ferric reducing antioxidant power (FRAP) (p<0.05). No differences in texture, cocoa flavour, and bitter aftertaste sensory attributes were obtained among all samples for sensory analysis of PDC. PDC70 demonstrates the highest scores for glossiness, colour, sweetness, and overall acceptability (p<0.05). In conclusion, PDC70 was selected for the ideal panned dark chocolate formulation based on sensory acceptability and antioxidant activity.