Abstract
A study was carried out to improve the functional and nutritive value of a composite chocolate using plant and animal ingredients. The aim was to formulate a composite chocolate with a favorable nutritional profile, improved storage stability, and melting resistance and a reduced cariogenicity using chicken protein powder (CPP), plant extracts, animal fat, and calcium lactate, respectively. The products were analyzed for quality parameters on 0, 2, 4, and 6-months of storage (4 ± 1°C). The addition of optimum levels of CPP (10%), calcium lactate (1%), and animal fat (10%) increased both the calcium and protein contents by 93% and significantly (p < .05) decreased the fat and carbohydrate contents without any change in the cholesterol. The addition of up to 3% level of raspberry and blueberry extract significantly increased the antioxidant potential (DPPH-radical scavenging and total-phenolic content), lipid oxidative stability (TBARS and free-fatty acids), microbial and sensory quality of the products. Composite chocolate developed using both plant and animal ingredients improved the functional and nutritional value of the product. Novelty impact statement The aim of the study was to formulate chocolate with a favorable nutritional profile, improved storage stability and melting resistance, and reduced cariogenicity using animal and plant ingredients.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call