Antioxidant, Physicochemical and Rheological Properties of White and Milk Chocolate Compounds Supplemented with Plant-Based Functional Ingredients
Elinda Okstaviyani,
Puput Dwi Lestari,
Kawiji Kawiji,
Raden Baskara Katri Anandito,
Anastriyani Yulviatun,
Ardiba Rakhmi Sefrienda,
Dimas Rahadian Aji Muhammad
Affiliations
Elinda Okstaviyani
Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir. Sutami 36A Kentingan, Surakarta 57126, Indonesia
Puput Dwi Lestari
Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir. Sutami 36A Kentingan, Surakarta 57126, Indonesia
Kawiji Kawiji
Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir. Sutami 36A Kentingan, Surakarta 57126, Indonesia
Raden Baskara Katri Anandito
Department of Agricultural Product Technology, Vocational School, Universitas Sebelas Maret, Jl. Kolonel Sutarto 150K, Jebres, Surakarta 57126, Indonesia
Anastriyani Yulviatun
Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir. Sutami 36A Kentingan, Surakarta 57126, Indonesia
Ardiba Rakhmi Sefrienda
Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Jl. Yogya Wonosari, Km. 31.5, Gunungkidul, Yogyakarta 55861, Indonesia
Dimas Rahadian Aji Muhammad
Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir. Sutami 36A Kentingan, Surakarta 57126, Indonesia
Product development must be continuously done by the chocolate industry to face a high level of competitiveness in the market industry. This study investigates the effect of powdered sappan wood and butterfly pea flower incorporation in milk and white chocolate compounds. Four concentrations of each additional ingredient were used (0, 5, 10 and 15%). The results show that incorporating powdered sappan wood and butterfly pea flower significantly improved the total phenolic and flavonoid content and antioxidant activity of milk and white compounds. This study clearly shows that the selected plant could be an alternative to improve the health-promoting properties of milk and white chocolate compounds. However, supplementation also has some drawbacks, particularly in increasing the moisture content and the degree of colour difference between the milk and white compounds containing additional ingredients and the control. Also, powdered sappan wood and butterfly pea flower caused a higher viscosity of milk and white chocolate compounds. The results obtained in this study create a new strategy for using sappan wood and butterfly pea flower in various food products.
