NUTRIENT FORTIFICATION OF CHOCOLATE WITH FISH PROTEIN CONCENTRATES AND COLLAGEN FOR BETTER QUALITY

Abstract

 The nutritional perception and textural quality of chocolate were improved by incorporating fish protein concentrate  (FPC) @ 5% and collagen @ 10% extracted from Rohu fish muscle and scale, respectively. Cocoa powder was replaced with FPC @ 5% in the original composition to enhance the protein content of the chocolate. The protein and moisture content increased steadily with increased FPC concentration, while the ash, lipid, and carbohydrate content decreased.  L* (lightness) and b* (yellowness) values of fortified chocolates increased with FPC concentration, whereas a* value gradually decreased. Hardness also improved significantly (p<0.05) in fortified chocolate (5% FPC and 10% collagen). The chocolate with the addition of 5% FPC and 10% fish scale collagen had higher acceptance among panelists, as indicated in sensory evaluation scores, and was recommended for further study.

Keywords Chocolate, Cocoa powder, Confectionary products, Fish protein concentrate, Fish scale collagen.