Antioxidant, Physicochemical and Rheological Properties of White and Milk Chocolate Compounds Supplemented with Plant-Based Functional Ingredients

Product development must be continuously done by the chocolate industry to face a high level of competitiveness in the market industry. This study investigates the effect of powdered sappan wood and butterfly pea flower incorporation in milk and white chocolate compounds. Four concentrations of each...

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Bibliographic Details
Published in:Foods 2024-11, Vol.13 (22), p.3694
Main Authors: Okstaviyani, Elinda, Lestari, Puput Dwi, Kawiji, Kawiji, Anandito, Raden Baskara Katri, Yulviatun, Anastriyani, Sefrienda, Ardiba Rakhmi, Muhammad, Dimas Rahadian Aji
Format: Article
Language:English
Subjects:
antioxidant
Antioxidants
Bioflavonoids
butterfly pea flower
Chocolate
Clitoria ternatea
Cocoa
Competitiveness
Dietary minerals
Flavones
Flavonoids
Flowers
Health promotion
Industrial development
Ingredients
Milk
Moisture content
Particle size
Peas
Phenolic compounds
Phenols
Probiotics
Product development
Rheological properties
Rheology
sappan wood
Water content
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Summary:Product development must be continuously done by the chocolate industry to face a high level of competitiveness in the market industry. This study investigates the effect of powdered sappan wood and butterfly pea flower incorporation in milk and white chocolate compounds. Four concentrations of each additional ingredient were used (0, 5, 10 and 15%). The results show that incorporating powdered sappan wood and butterfly pea flower significantly improved the total phenolic and flavonoid content and antioxidant activity of milk and white compounds. This study clearly shows that the selected plant could be an alternative to improve the health-promoting properties of milk and white chocolate compounds. However, supplementation also has some drawbacks, particularly in increasing the moisture content and the degree of colour difference between the milk and white compounds containing additional ingredients and the control. Also, powdered sappan wood and butterfly pea flower caused a higher viscosity of milk and white chocolate compounds. The results obtained in this study create a new strategy for using sappan wood and butterfly pea flower in various food products.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13223694