Characterization of Functional White Chocolate Enriched by Mango Peel and Tagatose: A Practical Investigation

Document Type : Research Article

Authors

1 Department of Food Technology, Institute of Chemical Technologies, Iranian Research Organization for Science and Technology (IROST), Tehran–Iran

2 Department of Food Science & Technology, Shahr-e-Qhods Branch, Islamic Azad University, Tehran–Iran

Abstract

With the diabetes increasing spread, as well as customers' desire to consume of functional foods, the dietary products formulation has been extensively deliberated. For this tenacity, in the current case, mango peel powder exploited at levels of 0, 5, 10 and 15% as well as tagatose at levels of 0, 11, 22 and 33% in white chocolate. Chocolates evaluated for rheological properties, sensory properties, and physicochemical assets (moisture, total sugar, acidity, fat, water activity, and color indexes), as well as the calorie, phenolic compounds content and free radical scavenging activity. The outcomes presented that raising the mango peel amount increased moisture, water activity, total sugar and fat in chocolates, while moisture, and water activity reduced by using tagatose, significantly (p≤0.05). In conclusion, the sample T10, with 5% of mango peel powder and 11% of tagatose was chosen as the best formulation for enrichment of white chocolate due to its good characteristics and high organoleptic value. The addition of mango peel enhanced the chocolate nutritional excellence and furthermore developed the nutraceutical assets by improving its antioxidant activity.

Graphical Abstract

Characterization of Functional White Chocolate Enriched by Mango Peel and Tagatose: A Practical Investigation

Highlights

  • Chocolate is one of the greatest synthetic and consumed sweetmeat products.
  • Humans with metabolic malfunctions such as diabetes should not consume foodstuffs rich in fat and sugars.
  • The tagatose and mango peel powder consequence on the physicochemical and sensory possessions of white chocolate.
  • It can be determined that in chocolate samples with mango peel powder and tagatose are the appropriate sucrose substitutes.

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 11, Issue 3
May 2024
Pages 276-294

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History

  • Receive Date: 07 July 2024
  • Revise Date: 02 December 2024
  • Accept Date: 02 December 2024

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