Stability of chocolate bars fortified with nanocapsules carotenoid of Spirulina platensis

Abstract

A chocolate bar and products is a universal product, suitable as a vehicle for fortified spirulina to enhance premium nutrition. This study was conducted to determine the stability of milk and dark chocolate fortified nanocapsule carotenoids of Spirulina platensis. The base of chocolate formula was designed by community industry of chocolate bar in Kulon Progo, Yogyakarta. Two types of chocolate (milk and dark) are fortified with nanocapsules carotenoid of Spirulina. The composition of chocolate paste: cocoa butter is 27.5:25 (milk) and 58:24,5 (dark), nanocapsule was added amount 0.372%. Fortified and control product were tested on 80 untrained panelists. The results showed that fortified chocolate did not show differences in aroma, taste, and texture with control. The dominant profile of aroma and chocolate flavor between fortified products and controls in the milk or dark chocolate was detected similar components but the intensity is slightly different. Fortified chocolate with nanocapsules spirulina showed the flat bloom development was lower than control. The equation of regression of milk chocolate stated linear regression curve (y = 1.5655 + 27,611) and dark chocolate (y = 1.2713 x + 26.559). Fat blooming reaches the limit of the white index number (> 31.5) in milk chocolate appear at the 6th month of storage and the dark one start at the 9th. The results showed dark chocolate has a shelf life 1.5 times longer than milk.