Physicochemical Analysis of Different Brands of Chocolates and Their Comparative Studies

Authors

  • Mussarat Jabeen
  • Marryam Imran
  • Ayesha Nawab
  • Ayesha Ihsan
  • Amna Ajmal
  • Sadia Mubeen
  • Sajida Parveen
  • Wania Adan
  • Ansa Madeeha Zafar
  • Noreen Aslam

DOI:

https://doi.org/10.52700/fcs.v1i2.7

Keywords:

Chocolates, Dairy Milk, Calcium, Cocoa, Magnesium

Abstract

There is no metaphysics on earth like chocolate.” Chocolate is a blessing which contain almost all nutrients necessary for the growth of human health. In this study, composition of different branded chocolates available in Pakistan including Dairy milk, Chocolate chip, Toblerone (black), Toblerone (sweet), Nutella, Smarties, Now, Sonnet, Novella and Snickers were qualitatively analyzed in triplicate. We successfully study proteins, fats, carbohydrates, sugar, alcohol, caffeine, calcium, magnesium, zinc, iron and nickel in different branded chocolates. From the results it is confirmed that pH of all chocolates are 6-9 depend on the concentration of cocoa which is same as reported in literature. All the chocolates contain high amount of fats, sugar and carbohydrates. Protein is present in excess amount in Chocolate chips and Snickers while Smarties, Sonnet and Novella contain small amount of protein but absent in rest of chocolate samples. None of the chocolate sample contain traces of alcohol. All chocolates contain calcium except Nutella, Now and Toblerone (black) while magnesium is only present in Smarties. All chocolates contain nickel except Sonnet and Now, zinc is absent in Sonnet, Now, Smarties and Nutella whileiron is only present in Dairy milk and chocolate chips. Some samples like Dairy milk, Chocolate chip, Toblerone (black), Snickers and Toblerone (sweet) contain traces of caffeine which act as stimulant and reduced liver damage. From the given results it is also confirmed that chocolates contain important ingredients which are helpful for proper body functioning.

Published

2020-12-31

How to Cite

Jabeen, M., Imran, M., Nawab, A., Ihsan, A. ., Ajmal, A. ., Mubeen, . S. ., Parveen, S. ., Adan, W. ., Zafar, A. M. ., & Aslam, N. . (2020). Physicochemical Analysis of Different Brands of Chocolates and Their Comparative Studies. FRONTIERS IN CHEMICAL SCIENCES, 1(2), 1-8. https://doi.org/10.52700/fcs.v1i2.7