Evaluation of New Untraditional Chocolate Filled with some Fruits and Oat

Abstract

Many children and adults suffered from a chronic malnutrition diseases. Besides increasing the consumption of certain types of foods with high content of fats and sugars, which may lead to many diseases especially obesity. Thus the aim of this study was to produce new untraditional products from chocolate filled with fruit pulp and roasted oat which have been evaluated as well as source natural colors and flavor instead of the artificial ones harmful to human health. The obtained results indicated that, the increase level of oat caused increment in protein, fat, total phenolic contents and β-Glucan with decrement incrude fibres, ash, total carbohydrates, total carotenoids and anthocyanin contents, and an increase in antioxidant activity. The produced filled chocolate could provide average 23.38 and 23.85% of the recommended daily intake (RDA) for adults from protein and considered good sources of phosphorus and iron and responsible for providing a quantity of the human body requirements. The color index, peroxide value and microbiological characteristics until six months at 5±2oC and the sensory evaluation for the filled chocolate were also investigated. The color index and peroxide value significantly increased during storage periods while, the greater addition of roasted oat resulted in a higher stability of the treatments at the end of storage periods. Meanwhile, the microbiological characteristics of the filled chocolate products were within palatable and below the permissible limits. The filled chocolate with fruit pulp and roasted oat treatments was approved by the sensory panel. From the index of acceptance (IA), formulations TC2 and TC7 with ratios of 53.2: 26.6% (fruit pulp: oat) had the best acceptance 91.77and 90.33%, respectively compared to the other formulations.