Assessing Quality Attributes and Antioxidant Effects in Chocolate Milk Formulated with Gum Arabic and Desert Truffle

Abstract

The increasing demand for functional and nutritious beverages necessitates the exploration of novel ingredients and formulations. This study evaluated the impact of supplementing chocolate milk with desert truffles powder and varying concentrations of gum arabic on its chemical composition, viscosity, color characteristics, antioxidant activity, and sensory attributes. Desert truffles powder was consistently incorporated at 2% across all treatments, while gum arabic concentrations varied from 0% to 1.5%. The results revealed significant enhancements in the nutritional profile, particularly in treatments with higher gum arabic concentrations, which showed increased solids-not-fat, protein, and carbohydrate contents. Additionally, the viscosity and shear stress values of the chocolate milk improved with the addition of gum arabic, enhancing its texture and stability. Color analysis demonstrated a darker and more intense coloration in samples with higher gum arabic levels. Antioxidant activity, assessed through total phenolic content, DPPH, and ABTS scavenging activity, was highest at moderate gum arabic concentrations but declined at higher levels. A high correlation was observed between total phenolic content and both DPPH and ABTS scavenging activities. Sensory evaluation indicated no significant differences in flavor, consistency, color, and overall acceptability across treatments, suggesting that the nutritional enhancements did not compromise sensory qualities. Overall, this study highlights that incorporating desert truffles powder and gum arabic can effectively improve the functional and nutritional properties of chocolate milk, presenting it as a viable option for health-oriented consumers.

1. Introduction

Chocolate milk is a popular type of flavored milk consumed by various age groups. It combines the appealing taste of cocoa with the nutritional benefits of milk, making it a preferred choice for both flavor and nutrition [1]. Scientifically, chocolate milk has gained attention not only for its palatability but also for its role in sports nutrition. It is considered an effective recovery beverage post-exercise due to its optimal carbohydrate-to-protein ratio, which facilitates muscle recovery and glycogen synthesis [2]. Furthermore, chocolate milk is often enriched with key nutrients such as calcium and vitamin D, enhancing its profile as a functional food. This enrichment, coupled with its inherent nutritional elements, positions chocolate milk as a multifunctional beverage that supports overall dietary balance and meets specific health-oriented needs [2]. Many studies have explored the development of healthier flavored milk varieties by incorporating fruits and natural food ingredients rich in health-promoting components, such as dietary fibers and antioxidants, including polyphenols and flavonoids [3]. These additions aim to enhance the nutritional value of flavored milk, offering benefits beyond traditional ingredients and positioning it as a functional beverage that supports overall health and wellness [4].

Gum arabic, also known as acacia gum, is a natural gum extracted from the sap of Acacia trees, predominantly found in the Sahelian region of Africa. It is composed primarily of polysaccharides and glycoproteins, contributing to its role as a safe, edible thickener and stabilizer in the food industry [5]. Beyond its application in food processing, gum arabic is celebrated for its excellent solubility, minimal taste, and unique functional properties, including low viscosity in solution, making it ideal for inclusion in beverage formulations [6].

One of the notable health benefits of gum arabic is its prebiotic effect; it promotes the growth of beneficial gut bacteria, thereby supporting digestive health. Furthermore, it has been associated with various health benefits, such as reduced cholesterol levels, improved gut health, and potential for managing blood sugar levels [7]. In addition to its health benefits, gum arabic also possesses antioxidant properties, which can contribute to reducing oxidative stress and protecting the body against chronic diseases [8]. Its role in enhancing the functional characteristics of food products, like chocolate milk, includes improving mouthfeel, texture, and stability, making it a versatile and beneficial additive in the development of functional foods and beverages [8]. The integration of gum arabic into products like chocolate milk not only aims to boost the nutritional profile but also enhances the product’s overall quality and consumer appeal by improving texture and extending shelf life without altering fundamental sensory properties.

Mushrooms are widely recognized as nutrient-dense foods, valued for their low calorie and fat content alongside significant levels of proteins and vitamins, coupled with notable pharmacological benefits [9]. Among the diverse types of mushrooms, desert truffles (known regionally as El-Fag’a or El-Kamah) are particularly noteworthy [10]. These edible hypogeous fungi naturally flourish following the rainy season in arid regions such as Saudi Arabia, North Africa (including Egypt, Tunisia, Algeria, and Morocco), and other global locations [11]. The desert truffle has been extensively studied for its anti-apoptotic, anticancer, and immunomodulatory effect.

Desert truffles, locally appreciated for their palatable taste, are revered as a highly nutritious, seasonal food source. Akyüz and Kirbag (2018) have demonstrated that desert truffles are rich in essential fatty acids, including linoleic, oleic, and palmitic acids [12]. The study also demonstrated their high flavonoid content which contributes significantly to the potent free radical scavenging activity and enhances the nutritional and health benefits. The average nutrient contents of the Terfezia species are 63–68, 81.44–83.81, 0.78–0.79, 2.19–3.06, 9.43–9.48, 2.54–4.33, and 0.96–1.33% for energy, moisture, ash, protein, carbohydrate, dietary fiber, and fat, respectively [12].

Additionally, Al-Laith, [13] has identified a strong correlation between the antioxidant and antiradical activities of dried desert truffles from various Middle Eastern countries and the phenolic content. The findings suggest that desert truffles are an excellent source of phenolic compounds, which can significantly enhance antioxidant activity. The study found that desert truffles possess average amounts of total phenolic compounds, total flavonoids, and ascorbic acid equal to 9.6 ± 0.15, 1328 ± 167, and 293 ± 32 mg/100 g dw. Moreover, recent studies have begun to explore other bioactive compounds in desert truffles, such as terpenoids and sterols, which may offer further health benefits including anti-inflammatory and anticancer properties. The inclusion of desert truffles in food products not only promises to boost their antioxidant capacity but also adds a unique flavor, enhancing the culinary appeal and nutritional value of these products [14].

Therefore, the aim of this study was to investigate the effects of supplementing chocolate milk with desert truffles powder and varying concentrations of gum arabic on its chemical composition, viscosity, color characteristics, antioxidant activity, and sensory attributes. By incorporating these natural ingredients, this study aimed to enhance the nutritional profile and functional properties of chocolate milk while maintaining or improving its sensory appeal.

2. Materials and Methods

Cow’s skim milk was sourced from the Almarai Company in Qassim, Buraydah, Saudi Arabia. Cocoa powder, gum arabic (GA), and sugar were obtained from the local market. Desert truffle (Terfezia claveryi) fruiting bodies were collected from Buraydah, Qassim, Saudi Arabia. Figure 1 shows the raw desert truffles and GA that were used in the present study.

2.1. Preparation of Desert Truffle and GA

Desert truffle fruits (DTPs) were washed, sliced, and dried at 65 °C in an air-circulated oven until reaching a constant weight. The dried slices were then milled into a fine powder (2 mm mesh) and stored in dark packages at −18 °C until processing and analysis. Gum arabic was milled into a fine powder using a stainless-steel mixer and was ready to use.

2.2. Preparation of Chocolate Milk

Standard chocolate milk (SCM) was prepared according to the method of Prakash et al. [15]. The main formulation consists of fresh cow’s skim milk, commercial grade cocoa powder (1.5%), and sugar (9%). Treatments were formulated as shown in

Table 1. Treatments of chocolate milk prepared by addition of DTP and AG.

Treatments	DTP%	AG%
Control	-	-
T1	2	-
T2	2	0.5
T3	2	1
T4	2	1.5

. For each treatment, the ingredients were slowly added at 50 °C and constantly stirred using a stainless-steel mixer until the mixture reached 80 °C. The samples were maintained at this temperature for 15 min with continuous stirring. Afterwards, the chocolate milk treatments were cooled down and stored in a cold storage at 5 ± 1 °C. Figure 2 shows a flow diagram of the treatments’ preparation steps.

2.3. Chemical Composition Analyses

The chemical composition of the milk was measured using a Lactostar milk analyzer (Funke-Dr. N. Gerber Labortechnik GmbH, Berlin, Germany).

2.4. Total Phenolic Compounds

Total phenolic content was measured using the Folin–Ciocalteu assay as described by Singleton and Rossi [16]. Aliquots of 0.5 mL of each extract were added to 0.5 mL of Folin–Ciocalteu reagent, followed by the addition of 0.5 mL of an aqueous 20% sodium carbonate solution. The mixture was stirred and allowed to stand for 30 min. The absorbance at 765 nm was then measured using a Microplate Spectrophotometer (BioTek, VT, USA). A blank sample consisting of water and reagents was used as a reference. Gallic acid was used as a standard, and the results were expressed as mg gallic acid equivalent (mg GAE/100 g).

2.5. Antioxidant Activity (DPPH Free Radicals Scavenge)

The DPPH free radicals scavenging activity was determined using the method described by Brandet al., [17]. A solution of 2.9 mL 0.1 mM DPPH in methanol was added to 100 μL of sample extract or blank (water) and the decrease in absorbance at 517 nm was measured after 30 min incubation in the dark at room temperature using a Microplate Spectrophotometer (BioTek Vermont, USA). The radical scavenging capacity of each extract was expressed as a percentage of DPPH radical scavenging effect using the following equation:

Scavenging activity % = [(Abs_control − Abs_sample)/Abs_control] × 100

where Abs_control is the absorbance of DPPH radical + water; Abs_sample is the absorbance of DPPH radical + sample extract.

2.6. Determination of ABTS Radical Scavenging Activity

The ability of the extracts to scavenge ABTS free radicals was determined using the method described by Pellegrini et al. [18]. ABTS radicals were generated by mixing ABTS with potassium persulfate, and the mixture was kept in the dark at room temperature for 12 h before use. The ABTS solution was adjusted with distilled water to an absorbance of 1.000 ± 0.02 at 734 nm. A 2.9 mL ABTS solution was added to 100 μL of sample extract or blank (water) and the decrease in absorbance at 734 nm was measured after 30 min incubation in the dark at room temperature using a Microplate Spectrophotometer (BioTek, VT, USA). The radical scavenging capacity of each extract was expressed as a percentage of ABTS radical scavenging effect using the following equation:

Scavenging activity % = [(Abs_control − Abs_sample)/Abs_control] × 100

where Abs_control is the absorbance of ABTS radical + water; Abs_sample is the absorbance of ABTS radical + sample extract.

2.7. Apparent Viscosity

The apparent viscosity of chocolate milk samples was measured according to the method described by Yanes et al. [19] with some modifications. A Brookfield Programmable Viscometer (Model RVDV-III Ultra; Brookfield Engineering Laboratories, Stoughton, MA, USA) and Rheocalc software (version 2.5, Brookfield Engineering Laboratories, Inc. (Middleboro MA, USA)) were used for the viscosity measurements. A UL-adaptor was used at an ambient temperature of 25 °C, with the viscometer set to 120 rpm.

2.8. Color Parameters Measurement

The color of chocolate milk samples was measured using a colorimeter (Model Hunter Lab ColorFlex) as described by Choi et al. [20]. The L, a, and b values were recorded, with L denoting lightness on a 0–100 scale from black to white; a indicating red (+) or green (−); and b indicating yellow (+) or blue (−). The browning index (BI) was calculated based on the L*, a*, and b* parameters according to Alsaleem et al. [21] using the following equation:

BI = [100(x − 0.31)]/0.172

where x = (a* + 1.75L*)/(5.645L* + a* − 3.012b*).

2.9. Sensory Evaluation

The sensory evaluation of the chocolate milk samples was conducted as described by Alsaleem and Hamouda [22] by 10 experienced panelists from the Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Saudi Arabia, using a score test. The samples were assessed for flavor (10 points), mouthfeel and consistency (10 points), color (10 points), and overall acceptability (10 points).

2.10. Statistical Analysis

Data were analyzed using one-way analysis of variance (ANOVA), followed by Tukey’s post hoc test to assess differences. All statistical calculations were performed using SPSS version 22.0. Results were considered statistically significant at p < 0.05.

3. Results and Discussion

3.1. Chemical Composition

The chemical composition of chocolate milk samples treated with different concentrations of gum arabic and a constant 2% truffle addition is shown in

Table 2. Chemical composition of chocolate milk samples.

Treatments	Fat (%)	Solids Not Fat (%)	Protein (%)	Carbohydrate (%)
C	0.60 ± 0.05 a	15.66 ± 0.025 e	5.93 ± 0.01 e	8.70 ± 0.015 e
T1	0.67 ± 0.1 a	17.02 ± 0.08 d	6.44 ± 0.03 d	9.44 ± 0.045 d
T2	0.62 ± 0.05 a	18.09 ± 0.03 c	6.86 ± 0.015 c	10.05 ± 0.015 c
T3	0.59 ± 0.05 a	18.65 ± 0.025 b	7.07 ± 0.01 b	10.37 ± 0.015 b
T4	0.61 ± 0.065 a	18.89 ± 0.07 a	7.17 ± 0.03 a	10.51 ± 0.04 a

C: 0% gum arabic + 0% truffle. T₁: 0% gum arabic + 2% truffle; T₂: 0.5% gum arabic + 2% truffle; T₃: 1.0% gum arabic + 2% truffle; T₄: 1.5% gum arabic + 2% truffle. Data are expressed as means ± SD (n = 3). Mean values in the same column within each parameter bearing the same superscript do not differ significantly (p > 0.05).

. The fat content remained consistent across all treatments and the control, with values ranging from 0.59% to 0.67%, indicating no significant effect of gum arabic or truffle on fat content (p > 0.05). The solids-not-fat (SNF) content increased significantly with the addition of gum arabic, from 15.66% in the control to 18.89% in T₄. This increase in SNF can be attributed to the higher concentration of solids contributed by the gum arabic. Similarly, protein and carbohydrate contents also showed significant increases with higher gum arabic concentrations, with protein rising from 5.93% in the control to 7.17% in T₄, and carbohydrate increasing from 8.70% to 10.51%, respectively. The rise in protein and carbohydrate content suggests that gum arabic enhances the nutritional profile by potentially improving the retention of milk solids and stabilizing the protein structure. In addition, the carbohydrate content in the present study was measured using a rapid measurement technique (Lactostar^® instrument) (Lactostar, FunkeGerber, Berlin, Germany) which measures all carbohydrates based on the same principles such as near-infrared (NIR) and electrical impedance spectroscopy techniques. It was found earlier that both simple sugars and AG can be detected using electrical impedance spectroscopy [23]. Furthermore, both lactose and AG exhibited similar NIR-spectra within the region from 1100 to 2500 nm [24]. Consequently, the observed increase in lactose content in the T₂, T₃, and T₄ treatments may be attributed to the addition of AG, as the Lactostar^® instrument does not distinguish between lactose and AG. These results suggest that incorporating gum arabic not only enhances the nutritional profile of chocolate milk by increasing its SNF, protein, and carbohydrate content but also may improve the overall texture and stability of the product.

3.2. Total Phenolic Content and Antioxidant Activity

Table 3. The total phenolic content and antioxidant activity of chocolate milk samples supplemented with desert truffles powder and gum arabic.

Treatment	Total Phenolic (mg GAE/100 g)	Scavenging Activity (%)
		DPPH	ABTS
C	69 ± 3 c	62.48 ± 5.23 c	47.35 ± 7.58 c
T1	92 ± 3 a	78.47 ± 3.18 a	82.97 ± 3.89 a
T2	91 ± 3 a	78.22 ± 0.83 ab	77.20 ± 5.00 a
T3	84 ± 3 b	69.23 ± 4.33 bc	69.57 ± 2.44 ab
T4	74 ± 3 c	65.65 ± 1.33 c	61.45 ± 5.01 b

C: 0% gum arabic + 0% truffle. T₁: 0% gum arabic + 2% truffle; T₂: 0.5% gum arabic + 2% truffle; T₃: 1.0% gum arabic + 2% truffle; T₄: 1.5% gum arabic + 2% truffle. Data are expressed as means ± SD (n = 3). Mean values in the same column within each parameter bearing the same superscript do not differ significantly (p > 0.05).

showcases the total phenolic content and antioxidant activity of chocolate milk samples supplemented with desert truffles powder and varying concentrations of gum arabic. The total phenolic content (mg GAE/100 g) ranged from 0.69 in the control (C) to 0.92 in T₁, demonstrating that the addition of truffle powder significantly enhances phenolic content, especially in treatments T₁ and T₂. These results were in the same trend of the results obtained by Gadallah and Ashoush [25]. However, increasing the concentration of gum arabic beyond 0.5% resulted in a decrease in phenolic content, as seen in T₃ (0.84) and T₄ (0.74). This could be due to possible interactions between gum arabic and phenolic compounds. These interactions may lead to the formation of insoluble complexes, reducing the availability of free phenolic compounds.

The DPPH scavenging activity followed a similar trend, with the highest activity in T₁ (78.47%) and T₂ (78.22%), indicating strong antioxidant potential. However, as the gum arabic concentration increased to 1.0% and 1.5%, the scavenging activity decreased to 69.23% in T₃ and 65.65% in T₄. This could be due to the potential binding of antioxidants by gum arabic. This binding can hinder the antioxidants’ effectiveness, resulting in decreased activity [26].

The ABTS scavenging activity showed the highest values in T₁ (82.97%) and T₂ (77.20%), suggesting that moderate addition of gum arabic with truffle powder significantly boosts antioxidant activity. Conversely, higher concentrations of gum arabic (T₃ and T₄) resulted in reduced ABTS activity (69.57% and 61.45%, respectively). Increasing the percentage of gum arabic in the formula contribute negatively to the percentage of truffle in the total formula. These findings indicate that while desert truffles powder substantially increases the phenolic content and antioxidant activity of chocolate milk, the benefits are optimized at lower concentrations of gum arabic.

Figure 3 shows a clear positive correlation between the total phenolic content and DPPH scavenging activity (R² = 0.9467). The correlation between the total phenolic content and ABTS scavenging activity was also highly positive (R² = 0.9497) as shown on Figure 4. The correlation between DPPH scavenging activity and ABTS radical scavenging activity is also positive (R² = 0.9013, Figure 5). The data points form a strong upward trend, as indicated by the regression equations and R² values, which means that nearly 95% of the variability in ABTS or DPPH scavenging activity can be explained by the total phenolic content. This suggests that as the amount of phenolic compounds increases, the antioxidant capacity of the chocolate milk significantly improves. Therefore, adding desert truffles powder and gum arabic not only boosts the nutritional value but also enhances the antioxidant properties of the chocolate milk, making it a healthier option.

3.3. Viscosity

The viscosity and shear stress of chocolate milk samples supplemented with desert truffles powder and gum arabic showed significant (p < 0.05) differences across treatments as shown in

Table 4. Viscosity of chocolate milk samples supplemented with desert truffles powder and gum arabic.

Treatment	Viscosity (cP)	Shear Stress
C	2.77 ± 0.02 e	4.05 ± 0.02 e
T1	3.09 ± 0.01 d	4.51 ± 0.11 d
T2	3.42 ± 0.03 c	5.02 ± 0.09 c
T3	3.78 ± 0.03 b	5.55 ± 0.14 b
T4	4.32 ± 0.05 a	6.35 ± 0.07 a

C: 0% gum arabic + 0% truffle. T₁: 0% gum arabic + 2% truffle; T₂: 0.5% gum arabic + 2% truffle; T₃: 1.0% gum arabic + 2% truffle; T₄: 1.5% gum arabic + 2% truffle. Data are expressed as means ± SD (n = 3). Mean values in the same column within each parameter bearing the same superscript do not differ significantly (p > 0.05).

. The control sample (C) exhibited the lowest viscosity and shear stress values, at 2.77 cP and 4.05, respectively. As the concentration of gum arabic increased from 0% in T₁ to 1.5% in T₄, there was a notable increase in both viscosity and shear stress. T₁, containing 2% truffle and no gum arabic, had a viscosity of 3.09 cP and shear stress of 4.5. With the addition of gum arabic, T₂ (0.5% gum arabic) showed a higher viscosity of 3.42 cP and shear stress of 5.02. This trend continued with T₃ (1.0% gum arabic) and T₄ (1.5% gum arabic), reaching the highest values in T₄, with a viscosity of 4.32 cP and shear stress of 6.35. These results suggest that the incorporation of gum arabic significantly (p < 0.05) enhances the viscosity and shear stress of chocolate milk containing desert truffles powder, likely due to the thickening properties of gum arabic [27]. These results agreed with Rezaei et al. [28], who stated that the addition of arabic gum increased the viscosity of yogurt. The increase in viscosity and shear stress with higher gum arabic concentrations could improve the mouthfeel and stability of the beverage, making it a desirable addition in formulations where enhanced texture and consistency are preferred.

3.4. Color Characteristics

The color values of chocolate milk samples supplemented with desert truffles powder and gum arabic demonstrated significant variations across different treatments as shown in

Table 5. Color values of chocolate milk samples supplemented with desert truffles powder and gum arabic.

Treatment	Color Measurements
	L-Value	a-Value	b-Value	Browning Index
C	24.43 ± 0.43 a	6.69 ± 0.08 d	6.64 ± 0.013 b	50.45 ± 0.89 e
T1	24.06 ± 0.09 b	7.36 ± 1.08 a	7.27 ± 0.03 a	56.86 ± 1.56 a
T2	23.62 ± 0.20 d	7.04 ± 0.08 b	6.83 ± 0.05 b	54.50 ± 1.11 b
T3	23.92 ± 0.08 c	6.92 ± 1.08a b	6.75 ± 0.06 b	52.94 ± 0.45 d
T4	23.23 ± 0.78 e	6.86 ± 1.08 c	6.66 ± 0.13 b	53.97 ± 0.24 c

C: 0% gum arabic + 0% truffle. T₁: 0% gum arabic + 2% truffle; T₂: 0.5% gum arabic + 2% truffle; T₃: 1.0% gum arabic + 2% truffle; T₄: 1.5% gum arabic + 2% truffle. Data are expressed as means ± SD (n = 3). Mean values in the same column within each parameter bearing the same superscript do not differ significantly (p > 0.05).

. The control sample (C) had the highest L-value (24.43), indicating the lightest color and the lowest browning index (50.45), while also exhibiting a lower a-value (6.69) and b-value (6.64). As the concentration of gum arabic increased, there was a slight decrease in the L-value, with T₄ (1.5% gum arabic) having the lowest L-value (23.23), suggesting a darker appearance. The a-value, representing the red–green spectrum, was highest in T₁ (0% gum arabic + 2% truffle) at 7.36, indicating a redder hue, whereas other treatments showed slightly lower a-values. The b-value, indicative of the yellow–blue spectrum, was highest in T₁ (7.27) and showed minor variations among other treatments. The browning index, a measure of color intensity, was highest in T₁ (56.86), reflecting the most significant browning effect, and was lowest in the control. These findings suggest that the addition of desert truffles powder and varying levels of gum arabic affects the color attributes of chocolate milk, with higher concentrations of gum arabic leading to darker and more intense coloration. The color modifications could influence consumer perception and acceptance, highlighting the importance of optimizing ingredient levels for desirable visual appeal in chocolate milk formulations.

3.5. Sensory Evaluation

The sensory evaluation of chocolate milk samples supplemented with desert truffles powder and gum arabic revealed no significant differences across treatments as present in

Table 6. Sensory evaluation of chocolate milk samples supplemented with desert truffles powder and gum arabic.

Treatment	Flavor (10)	Consistency and Mouthfeel (10)	Color (10)	Overall (10)
C	8.33 ± 0.50 d	7.22 ± 1.09 e	7.89 ± 1.17 a	7.83 ± 0.50 b
T1	8.22 ± 0.83 e	7.50 ± 0.50 d	7.89 ± 0.93 a	7.94 ± 0.83 a
T2	8.67 ± 1.50 c	7.67 ± 0.87 c	7.56 ± 0.88 d	7.33 ± 1.50 d
T3	8.94 ± 0.81 a	7.78 ± 0.67 b	7.83 ±1.12 b	7.83 ± 0.81 b
T4	8.72 ± 1.25 b	8.17 ± 0.79 a	7.72 ± 1.03 c	7.72 ± 1.25 c

C: 0% gum arabic + 0% truffle. T₁: 0% gum arabic + 2% truffle; T₂: 0.5% gum arabic + 2% truffle; T₃: 1.0% gum arabic + 2% truffle; T₄: 1.5% gum arabic + 2% truffle. Data are expressed as means ± SD (n = 3). Mean values in the same column within each parameter bearing the same superscript do not differ significantly (p > 0.05).

. The control sample (C) scored 8.33 for flavor, 7.22 for consistency and mouthfeel, 7.89 for color, and 7.83 overall. T₁ (0% gum arabic + 2% truffle) scored slightly lower in flavor (8.22) but higher in consistency and mouthfeel (7.50), with color and overall scores similar to the control at 7.89 and 7.94, respectively. T₂ (0.5% gum arabic + 2% truffle) had the highest flavor score (8.67) and consistency and mouthfeel score (7.67) but a slightly lower color score (7.56) and the lowest overall score (7.33). T₃ (1.0% gum arabic + 2% truffle) achieved the highest consistency and mouthfeel score (7.78) with flavor and overall scores of 8.94 and 7.83, respectively, and a color score of 7.83. T₄ (1.5% gum arabic + 2% truffle) maintained high flavor (8.72) and consistency and mouthfeel (8.17) scores, with slightly lower scores in color (7.72) and overall score (7.72). These results suggest that while there are minor variations in sensory attributes among the treatments, the addition of desert truffles powder and gum arabic does not significantly affect the sensory qualities of chocolate milk, indicating that these ingredients can be used to enhance nutritional value without compromising sensory acceptance.

4. Conclusions

This study concluded that supplementing chocolate milk with desert truffles powder and varying concentrations of gum arabic significantly enhances its nutritional and functional properties without compromising sensory qualities. Among the treatments, the formulation with 2% desert truffles and 0.5% gum arabic (T₂) emerged as the best treatment, offering the highest antioxidant activity and optimal balance of chemical and physical properties. Specifically, this treatment achieved the highest total phenolic content and DPPH and ABTS scavenging activities, indicating strong antioxidant potential. Additionally, the inclusion of gum arabic significantly improved the viscosity, stability, and mouthfeel of the chocolate milk, while the sensory evaluation showed no significant differences in flavor, consistency, color, and overall acceptability across treatments.