Chocolate for energy

Wan Aidah W.I., . (2007) Chocolate for energy. [Proceedings Paper]

Chocolate is a high energy food since all the three major food components exist Carbohydrate fat and protein apart from vitamins and minerals. A bar of 100g chocolate provides 600 kcal of energy. It is therefore a high energy food in a relatively small volume which makes it suitable as food supply for outdoor activities. However the concern is now not on the amount of energy but how fast the energy is released when it is needed by the working muscle. Energy chocolate is a definition given to chocolate which could provide instant or immediate energy required for strenuous and prolong endurance exercise. In this study the complex ingredients in chocolate were substituted with the simple ingredients that are easily or quickly converted into energy. Carbohydrate is the best source of energy for endurance exercises because they provide both an immediate and time released energy source as they are digested easily and then consistently metabolized in the bloodstream. Sugar sucrose in chocolate was substituted with glucose the metabolized sugar which would help to increase the energy release rate. Protein which is essential for the growth and repair of muscle and tissues was obtained directly from casein soy and whey protein. The source of fat mainly comes from cocoa butter provides the product with the texture of real chocolate. The nutritional analysis showed that the energy chocolate contains 44.3 carbohydrate 13.3 protein and 35.2 fat. Sensory evaluation conducted showed that the energy chocolate was less sweet than the normal chocolate but the sweetness was gradually increased followed by a cooling sensation as the chocolate dissolved in the mouth. The texture of energy chocolate was found to be slightly harder it was also perceived as less in cocoa flavour and less in creamy taste than normal chocolate but not significantly different in terms of bitterness. The shelf life study showed that the energy chocolate could be stored for up to 8 months at 18C without any significant changes in taste and texture.

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Abstract

Chocolate is a high energy food since all the three major food components exist Carbohydrate fat and protein apart from vitamins and minerals. A bar of 100g chocolate provides 600 kcal of energy. It is therefore a high energy food in a relatively small volume which makes it suitable as food supply for outdoor activities. However the concern is now not on the amount of energy but how fast the energy is released when it is needed by the working muscle. Energy chocolate is a definition given to chocolate which could provide instant or immediate energy required for strenuous and prolong endurance exercise. In this study the complex ingredients in chocolate were substituted with the simple ingredients that are easily or quickly converted into energy. Carbohydrate is the best source of energy for endurance exercises because they provide both an immediate and time released energy source as they are digested easily and then consistently metabolized in the bloodstream. Sugar sucrose in chocolate was substituted with glucose the metabolized sugar which would help to increase the energy release rate. Protein which is essential for the growth and repair of muscle and tissues was obtained directly from casein soy and whey protein. The source of fat mainly comes from cocoa butter provides the product with the texture of real chocolate. The nutritional analysis showed that the energy chocolate contains 44.3 carbohydrate 13.3 protein and 35.2 fat. Sensory evaluation conducted showed that the energy chocolate was less sweet than the normal chocolate but the sweetness was gradually increased followed by a cooling sensation as the chocolate dissolved in the mouth. The texture of energy chocolate was found to be slightly harder it was also perceived as less in cocoa flavour and less in creamy taste than normal chocolate but not significantly different in terms of bitterness. The shelf life study showed that the energy chocolate could be stored for up to 8 months at 18C without any significant changes in taste and texture.

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Item Type:	Proceedings Paper
Additional Information:	Summary only
AGROVOC Term:	CHOCOLATE
AGROVOC Term:	CARBOHYDRATES
AGROVOC Term:	ORGANOLEPTIC ANALYSIS
AGROVOC Term:	NUTRIENT INTAKE
AGROVOC Term:	ENERGY VALUE
AGROVOC Term:	FOOD COMPOSITION
AGROVOC Term:	MALAYSIA
Geographical Term:	MALAYSIA
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:27
URI:	http://webagris.upm.edu.my/id/eprint/15713

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