Enriching white chocolates with native Amazonian blackberries improves its physicochemical properties

• Published in: Applied Food Research 2024-06, Vol.4 (1), p.100433, Article 100433
• Main Authors: Huaman-Rojas, Delli, Maicelo-Quintana, Jorge L., Mori-Mestanza, Diner, Auquiñivin-Silva, Erick A., Medina-Mendoza, Marleni, Cayo-Colca, Ilse S., Maldonado-Ramirez, Italo, Castro-Alayo, Efrain M., Balcázar-Zumaeta, César R.
• Format: Article
• Language: English
• Subjects: Bioactive properties; Fortification; White chocolate; Wild blackberry
• ISSN: 2772-5022; 2772-5022
• DOI: 10.1016/j.afres.2024.100433

•The use of freeze-dried blackberries as a natural colorant is a plausible alternative. It also provides bioactive compounds.•The incorporation of lyophilized blackberry increases the antioxidant activity and the total phenol content.•The 4 % freeze-dried blackberry chocolate has acceptable physicochemical characteristics similar to those of withe chocolates. White chocolate has seen a promising trend in consumption in recent years; however, the minimal concentrations of its bioactive properties have not brought benefits to human health. This research aimed to improve the nutritional value of white chocolate by adding freeze-dried blackberries at different concentrations of 2 %, 4 %, 6 %, 8 %, and 10 %. The physicochemical properties of the fortified chocolates were studied, observing that the particle size increased significantly (p < 0.05), but rheology and hardness decreased significantly (p < 0.05). In addition, adding freeze-dried blackberries to the white chocolate led to a color change from red to violet and a loss of gloss. Total polyphenol content increased 3.3-fold, while antioxidant activity increased 2.9-fold in WC/B10 %. The results indicate a possible path, opportunities, and limitations for incorporating other fruits in white chocolate, as well as the study of sensory analysis to know consumers' general acceptability of fortified chocolates.