Effects of Kaempferia galanga L. essential oil incorporation on sensory and physical properties of dark chocolate bar

Abstract

Chocolate is the world’s most popular confectionery product of processed cocoa. The antioxidant content of cocoa flavanols in dark chocolate is higher than other types of chocolate. Widely cultivated in Indonesia, kencur (Kaempferia galanga L.) rhizome has many health benefits, including antitussive, expectorant, antioxidant, and hypocholesterolemic. The aims of this research were to evaluate the effects of variation concentration of kencur (Kaempferia galanga L.) rhizomes essential oil incorporation on sensory and physical properties of dark chocolate bar. Three formulas of dark chocolate bar with an addition of Kaempferia galanga L. rhizomes essential oil (0.1%, 0.2%, and 0.3%) were studied. The results showed that the addition of variation of the essential oil concentration (0.1%, 0.2%, and 0.3%) had no significant effect on the overall sensory properties. However, dark chocolate bar with the addition of 0.3% Kaempferia galanga L. essential oil (F3) showed the highest panelist acceptance on aroma attributes. It had very small color difference and the lowest hardness based on the result of physical characterization, suggesting that dark chocolate bar with the addition of 0.3% Kaempferia galanga L. essential oil (F3) is expected to be developed as one of chocolate-based functional food products.