Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 11 4 2024 07 22 The effect of hot chocolate Fortification with carrot powder on its quality characteristics The effect of hot chocolate Fortification with carrot powder on its quality characteristics 394 407 1512 10.22104/ift.2025.7370.2196 FA Marzieh Jamal Asl Master student,, Department of Food Science and Technology, MAKU Branch, Islamic Azad University, MAKU, Iran Abbas Jalilzadeh Assistant Professor, Department of Food Science and Technology, MAKU Branch, Islamic Azad University, MAKU, Iran Hossein Shirdel Assistant Professor, Department of Food Science and Technology, MAKU Branch, Islamic Azad University, MAKU, Iran Journal Article 2025 01 27 Hot chocolate is a cocoa based beverage, the consumption of which has been expanding in recent years. Because some nutrients are lost during the processing, its fortification has attracted the attention of researchers. In this study, the fortification of hot chocolate powder with carrot powder was investigated due to its bioactive compounds. For this purpose, carrot powder was added to the hot chocolate powder formulation in amounts of 0, 5, 10 and 15%, and the physical and chemical, sensory, microbial, vitamin C, total carotenoids, phenolic and flavonoid properties were evaluated. The results showed that with increasing the level of carrot powder in the product formulation, moisture, total sugar, and fat decreased, but the fat content, pH, total ash, and acid-soluble ash increased. With increasing the level of carrot powder, the content of phenolic and flavonoid compounds in the product increased significantly. The highest amount of total phenolic compounds was found in the 15% carrot powder sample (58.75 ± 2.35) and the lowest amount was found in the control sample (28 ± 1.85). Also, with increasing percentage of carrot powder, the amount of flavonoid compounds and antioxidant capacity also increased. The effect of adding carrots on the amount of total carotenoids and vitamin C in hot chocolate powder was also significant. The highest amount of total carotenoids and vitamin C was 17.7 and 7.7 mg/100 g of powder, respectively, and the lowest amount was found in the control sample, 0.1 and 7.7 mg/100 g of powder, respectively. From the sensory evaluators' point of view, the 15% carrot powder sample was not accepted due to low solubility, but the sample containing 10% carrot powder received the highest score. Overall results showed that to enrich and produce a functional product, carrot powder can be added up to 10% to formulation. Hot chocolate is a cocoa based beverage, the consumption of which has been expanding in recent years. Because some nutrients are lost during the processing, its fortification has attracted the attention of researchers. In this study, the fortification of hot chocolate powder with carrot powder was investigated due to its bioactive compounds. For this purpose, carrot powder was added to the hot chocolate powder formulation in amounts of 0, 5, 10 and 15%, and the physical and chemical, sensory, microbial, vitamin C, total carotenoids, phenolic and flavonoid properties were evaluated. The results showed that with increasing the level of carrot powder in the product formulation, moisture, total sugar, and fat decreased, but the fat content, pH, total ash, and acid-soluble ash increased. With increasing the level of carrot powder, the content of phenolic and flavonoid compounds in the product increased significantly. The highest amount of total phenolic compounds was found in the 15% carrot powder sample (58.75 ± 2.35) and the lowest amount was found in the control sample (28 ± 1.85). Also, with increasing percentage of carrot powder, the amount of flavonoid compounds and antioxidant capacity also increased. The effect of adding carrots on the amount of total carotenoids and vitamin C in hot chocolate powder was also significant. The highest amount of total carotenoids and vitamin C was 17.7 and 7.7 mg/100 g of powder, respectively, and the lowest amount was found in the control sample, 0.1 and 7.7 mg/100 g of powder, respectively. From the sensory evaluators' point of view, the 15% carrot powder sample was not accepted due to low solubility, but the sample containing 10% carrot powder received the highest score. Overall results showed that to enrich and produce a functional product, carrot powder can be added up to 10% to formulation. https://jift.irost.ir/article_1512_ff5bd9b141e58ae35f0be2c9c6fcf5ab.pdf