Assessing Quality Attributes and Antioxidant Effects in Chocolate Milk Formulated with Gum Arabic and Desert Truffle
Abstract
:1. Introduction
2. Materials and Methods
2.1. Preparation of Desert Truffle and GA
2.2. Preparation of Chocolate Milk
2.3. Chemical Composition Analyses
2.4. Total Phenolic Compounds
2.5. Antioxidant Activity (DPPH Free Radicals Scavenge)
2.6. Determination of ABTS Radical Scavenging Activity
2.7. Apparent Viscosity
2.8. Color Parameters Measurement
2.9. Sensory Evaluation
2.10. Statistical Analysis
3. Results and Discussion
3.1. Chemical Composition
3.2. Total Phenolic Content and Antioxidant Activity
3.3. Viscosity
3.4. Color Characteristics
3.5. Sensory Evaluation
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Treatments | DTP% | AG% |
---|---|---|
Control | - | - |
T1 | 2 | - |
T2 | 2 | 0.5 |
T3 | 2 | 1 |
T4 | 2 | 1.5 |
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 |
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 |
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 |
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 |
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 |
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Alsaleem, K.A.; Musa, K.H.; Hamouda, M.E.A.; Hamad, E.M. Assessing Quality Attributes and Antioxidant Effects in Chocolate Milk Formulated with Gum Arabic and Desert Truffle. Processes 2024, 12, 1714. https://doi.org/10.3390/pr12081714
Alsaleem KA, Musa KH, Hamouda MEA, Hamad EM. Assessing Quality Attributes and Antioxidant Effects in Chocolate Milk Formulated with Gum Arabic and Desert Truffle. Processes. 2024; 12(8):1714. https://doi.org/10.3390/pr12081714
Chicago/Turabian StyleAlsaleem, Khalid A., Khalid H. Musa, Mahmoud E. A. Hamouda, and Essam M. Hamad. 2024. "Assessing Quality Attributes and Antioxidant Effects in Chocolate Milk Formulated with Gum Arabic and Desert Truffle" Processes 12, no. 8: 1714. https://doi.org/10.3390/pr12081714