Abstract
Milk compound chocolate and white compound chocolate are confectionery products derived from cocoa that are popular worldwide, while the Asian pigeonwings flower is an herbal plant with the potential to be added to chocolate to increase the functional value of chocolate product. In this study, Asian pigeonwings flower powder was added to milk compound chocolate and white compound chocolate and evaluated its physical and sensory characteristics. The experimental design employed a completely randomized design (CRD) with one factor: the concentration of Asian pigeonwings flower powder (0%, 5%, 10%, and 15%). Physical characteristics included color and hardness, while sensory characteristics consisted of color, aroma, taste, texture, and overall, determined by a scoring preference test. The results revealed that the addition of Asian pigeonwings flower powder affected the chocolate’s color and hardness and decreased the panelists’ acceptance levels. In this case, further research about optimizing the formulation is needed, for example encapsulation of Asian pigeonwings flower extract in milk compound chocolate and white compound chocolate to improving physical and sensory attributes.
Highlights
Cocoa (Theobroma cacao L.) is one of the mainstay plantation commodities with an essential role in the national economy [1]
It has been reported that some ingredients were added to the chocolate such as probiotics in chocolate [4], green tea and soy powder in dark chocolate [5], cinnamon powder in cocoa drink [6], lemongrass essential oil in dark chocolate [7], and encapsulated cinnamon extract in chocolate [8]
It signified that the panelists could distinguish well the taste parameters based on the formulation of adding Asian pigeonwings flower powder to milk compound chocolate and white compound chocolate
Summary
Cocoa (Theobroma cacao L.) is one of the mainstay plantation commodities with an essential role in the national economy [1]. The addition of ingredients that contain antioxidants can positively impact body health, for example, Asian pigeonwings flower. The phytochemicals contained in Asian pigeonwings flower are tannins, phlobatannins, saponins, triterpenoids, carbohydrates, phenol flavonoids, flavonoids glycosides, proteins, alkaloids, anthraquinones, anthocyanin, stigmast-4-ene-3,6-dione, volatile oils, and steroids [11]. Based on this background, the addition of Asian pigeonwings flower powder to milk compound chocolate and white compound chocolate products was hypothesized to affect the panelists' acceptance levels so that it is important to carry out the physical and sensory characterization of milk compound chocolate and white compound chocolate bars. The addition of Asian pigeonwings flower powder to milk compound chocolate and white compound chocolate is expected to create a chocolate-based functional food innovation that is beneficial to human health and can be commercialized by the food industry
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