Reformulation of white chocolate with soy- and coconut-based vegetable ingredients incorporating encapsulated cinnamon extract: investigation of physicochemical, antioxidant, and sensory properties

Autor: Rossi Indiarto, Amanda Karistael Novita Situmorang, Ashari Harunaningtyas, Heni Radiani Arifin, Edy Subroto, Ervika Rahayu Novita Herawati, Mohamad Djali, Mahani, Dimas Rahadian Aji Muhammad
Jazyk: angličtina
Rok vydání: 2024
Předmět:
Zdroj: International Journal of Food Properties, Vol 27, Iss 1, Pp 704-728 (2024)
Druh dokumentu: article
ISSN: 10942912
1532-2386
1094-2912
DOI: 10.1080/10942912.2024.2355904
Popis: White chocolate, which does not contain cocoa mass, is less healthy than dark and milk chocolate. Due to its milk content, white chocolate can also cause issues for those with lactose intolerance or dairy allergies. To overcome these problems, a study was conducted by adding highly antioxidant encapsulated cinnamon extract (ECE) to vegan white chocolate formulated with different levels of soy protein isolate (SPI) and coconut flour (CF). This study aimed to examine the chocolate’s total phenolics, flavonoids, antioxidant activity (IC₅₀), protein and fat content, particle size distribution, texture, color, melting point, and sensory characteristics. The results showed that the addition of SPI and CF had a significant impact on the properties of the white chocolate, except for hardness. Incorporating 2% (w/w), ECE significantly increased the total phenolics, flavonoids, and antioxidant activity. Total phenolics and flavonoids were positively correlated with antioxidant activity. Vegan white chocolate formulated with 27% SPI, 10% CF, and 2% ECE was acceptable to panelists, and thus, this product can be potentially consumed by lactose-intolerant and vegan consumers.
Databáze: Directory of Open Access Journals
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