Sensory and physicochemical characteristics of dark chocolate bar with addition of cinnamon (Cinnamomum burmannii) bark oleoresin microcapsule.

Abstract

Indonesia is one of the world's most prominent producers of cocoa and cinnamon. Dark chocolate bars and Cinnamomum burmannii are rich in antioxidants. The addition of a cinnamon oleoresin to a dark chocolate bar has not been previously studied due to its strong consistency and sticky texture. Microencapsulation was used to cover the undesirable properties of oleoresin, and the addition of cinnamon bark oleoresin microcapsules was expected to improve the functional properties and influence the characteristics of dark chocolate bars. This study aimed to determine the effects of adding various concentrations of cinnamon bark oleoresin microcapsules (4%/F1, 6%/F2, and 8%/F3) to dark chocolates bars on their sensory, physical, and chemical characteristics and to define the best formula of a dark chocolate bar. The results showed that various concentrations of cinnamon bark oleoresin microcapsules led different trends for each evaluation, and the best formula resulted from the addition of cinnamon bark oleoresin microcapsules to a dark chocolate bar (8%) that is accepted by the panellists. This bar had the hardest texture, the highest total phenol and antioxidant activities, and the lowest moisture content, and it was classified as having a high potency of vitamin E (tocopherol).