Guar Candy Investigatory

Development of a novel calorie controlled and sugar free dark chocolate enriched with guar gum

Sadaf Nazir a, Z.R.Azaz Ahmad Azada* aDepartment of Food Technology, Jamia Hamdard, New-Delhi

India, 110062

Corresponding author.

Address: Department of Food Technology, Faculty of Interdisciplinary Sciences and Technology, Jamia Hamdard, New Delhi, 110062

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E-mail address: [e-mail]

Development of a novel calorie controlled and sugar free dark chocolate enriched with guar gum

Sadaf Nazir a, Z.R.Azaz Ahmad Azada aDepartment of Food Technology, Jamia Hamdard, New-Delhi

India, 110062

Abstract The aim of this study was to develop a novel semi-dark chocolate product and investigate the

An optimal combination showed lower amount of calories in the final product and higher phenolic/antioxidant content, and also proved to be anti-diabetic. Stability of the final product was also evaluated over a period of 30 days. Results predicted positive effects over the health concerns such as blood cholesterol, glycemic index.

Keywords: Organoleptic, Formulation, Anti diabetic, Phenolic, Antioxidant, Glycemic Index

Introduction Chocolates are the derived products of cocoa which are consumed for their unique flavor and aroma (Hii et al. 2009). It is the most frequently craved comfort food (Hill et al. 1994) and has a uniquely attractive taste (Chiva, 1999). The history of chocolate dates back to 1900 B.C with evidences traced in Mesoamerica (Powis et.al. 2007). The modern chocolate was created by John Cadbury by emulsification and a mechanized system for chocolate production was devised. The indulgence of chocolate is seen as an occasional and special treat in modern culture and has been viewed as such throughout

2005; Che Man et al. 1999). Palm oil is semi-solid at room temperature and is composed of palmitate, glyceryl-laurate, myristate, stearate, oleate, alpha-linolenate, and linoleate (Che Man et al. 1999). Saha et al. (2010) also examined that bulking agents contributed substantially no taste to the product. Guar gum is one such bulking agent and composed of galactose and mannose. It consists of a linear chain of β 1, 4-linked mannose residues to which galactose residues are 1, 6-linked forming short side-branches. It is more soluble but not self-gelling acts as a stabilizer in various formulations. It has a potential to decrease obesity and diabetics. Moreover, its low digestibility lends its use as filler which can provide satiety and slow down the digestion of meal, thus lowering the glycemic index of that meal (Pittler et al. 2001). Markkola (1992) examined the effect of guar gum in hypercholesterolemic patients with insulin-dependent diabetes. Results predicted guar gum can improve the glycemic control and also decrease serum LDL-cholesterol concentrations in hypercholesterolemic insulin-dependent diabetic patients and thus reduce risk of diabetes