Effects of Santolina chamaecyparissus essential oil on rheological, thermal and antioxidative properties of dark chocolate

Enrichment of chocolate is important to improve both its nutritional value and health benefits. In this study, dark chocolate was enriched with Santolina chamaecyparissus essential oil at the concentrations of 0.01 ml/g (w/w), 0.02 ml/g (w/w) and 0.03 ml/g (w/w). Effects of S. chamaecyparissus essential oil on physical, chemical, textural, rheological, thermal, antioxidative and sensory properties of chocolate samples were investigated. While S. chamaecyparissus essential oil significantly increased the antioxidant activity of chocolate samples (p 0.05), it had non-significant effect on rheological parameters (p 0.05) of the chocolate samples providing a merit for manufactures in regards to S. chamaecyparissus essential oil using without changing production process. Results of sensory analysis revealed that up to 0.02% of S. chamaecyparissus essential oil can be added to the formulation to obtain chocolates without causing unacceptable products in terms of sensory properties.