Optimization and characterization of functional chocolate with addition of butter fruit milkshake powder as a source of phenolic, flavonoid and carotenoid
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Authors
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Aparna Kumari
Department of Dairy Science and Food Technology,Institute of Agricultural Sciences,Banaras Hindu University,Varanasi
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Shreya Pandey
Centre of Food Technology, Institute of Professional Studies, University of Allahabad, Allahabad, India
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Anil Kumar Chauhan
Department of Dairy Science and Food Technology, Institute of Agricultural Science, Banaras Hindu University, Varanasi, India
http://orcid.org/0000-0001-7922-8021
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Meenakshi Singh
Technology Management Directorate(Socio-economic Ministry Interface),Council of Scientific Research, New Delhi, India
Keywords:
Avocado, Chocolate, Butter fruit milkshake powder, Bioactive compound, Shelf LifeAbstract
Butter fruit milkshake powder (BFMS) is a healthful mixture of avocado pulp and dairy components with high nutritional and antioxidant activity. In this study, an attempt has been made to enhance the nutraceutical and functional properties of the chocolate with BFMS powder at the 15-60% level based on the physical, nutritional, sensory attributes, and storage of study. Sensory studies of chocolate indicated that maximum sensory score was found at 30% incorporation of BFMS without adverse effects. BFMS powder's addition increases the contents of fat, dietary fibers, proteins, phenolic, flavonoid, and beta carotenoid content of chocolate. Mineral element (Ca, Mg, Fe, Zn, and Mn) were also increased with the addition of BFMS in chocolate. Storage studies of BFMS powder fortification in chocolate revealed that BFMSC significantly more stable than control chocolate and accepted by consumers up to 60 days of storage. This study shows that BFMS powder fortified chocolate was nutritionally improved and economical with acceptable sensory properties. This may increase the market's revenue and enable chocolate companies to develop a functional new chocolate type.
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