Characterization of Functional White Chocolate Enriched by Mango Peel and Tagatose: A Practical Investigation
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...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iranian Research Organization for Science and Technology (IROST)
2024-04-01
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| Series: | فناوریهای جدید در صنعت غذا |
| Subjects: | |
| Online Access: | https://jift.irost.ir/article_1479_36cfaf30d40724f9e00cf862cd32b747.pdf |
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| Summary: | 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. |
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| ISSN: | 2783-350X 2783-1760 |