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Article

Antioxidant, Physicochemical and Rheological Properties of White and Milk Chocolate Compounds Supplemented with Plant-Based Functional Ingredients

by
Elinda Okstaviyani
1,†,
Puput Dwi Lestari
1,†,
Kawiji Kawiji
1,
Raden Baskara Katri Anandito
2,
Anastriyani Yulviatun
1,3,
Ardiba Rakhmi Sefrienda
4 and
Dimas Rahadian Aji Muhammad
1,3,*
1
Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir. Sutami 36A Kentingan, Surakarta 57126, Indonesia
2
Department of Agricultural Product Technology, Vocational School, Universitas Sebelas Maret, Jl. Kolonel Sutarto 150K, Jebres, Surakarta 57126, Indonesia
3
Research and Development Center for Food, Nutrition and Public Health, Universitas Sebelas Maret, Jl. Ir Sutami 36A, Surakarta 57126, Indonesia
4
Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Jl. Yogya Wonosari, Km. 31.5, Gunungkidul, Yogyakarta 55861, Indonesia
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Foods 2024, 13(22), 3694; https://doi.org/10.3390/foods13223694
Submission received: 21 October 2024 / Revised: 15 November 2024 / Accepted: 17 November 2024 / Published: 20 November 2024
(This article belongs to the Section Food Quality and Safety)
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Abstract

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.
Keywords: antioxidant; butterfly pea flower; chocolate; sappan wood antioxidant; butterfly pea flower; chocolate; sappan wood

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MDPI and ACS Style

Okstaviyani, E.; Lestari, P.D.; Kawiji, K.; Anandito, R.B.K.; Yulviatun, A.; Sefrienda, A.R.; Muhammad, D.R.A. Antioxidant, Physicochemical and Rheological Properties of White and Milk Chocolate Compounds Supplemented with Plant-Based Functional Ingredients. Foods 2024, 13, 3694. https://doi.org/10.3390/foods13223694

AMA Style

Okstaviyani E, Lestari PD, Kawiji K, Anandito RBK, Yulviatun A, Sefrienda AR, Muhammad DRA. Antioxidant, Physicochemical and Rheological Properties of White and Milk Chocolate Compounds Supplemented with Plant-Based Functional Ingredients. Foods. 2024; 13(22):3694. https://doi.org/10.3390/foods13223694

Chicago/Turabian Style

Okstaviyani, Elinda, Puput Dwi Lestari, Kawiji Kawiji, Raden Baskara Katri Anandito, Anastriyani Yulviatun, Ardiba Rakhmi Sefrienda, and Dimas Rahadian Aji Muhammad. 2024. "Antioxidant, Physicochemical and Rheological Properties of White and Milk Chocolate Compounds Supplemented with Plant-Based Functional Ingredients" Foods 13, no. 22: 3694. https://doi.org/10.3390/foods13223694

APA Style

Okstaviyani, E., Lestari, P. D., Kawiji, K., Anandito, R. B. K., Yulviatun, A., Sefrienda, A. R., & Muhammad, D. R. A. (2024). Antioxidant, Physicochemical and Rheological Properties of White and Milk Chocolate Compounds Supplemented with Plant-Based Functional Ingredients. Foods, 13(22), 3694. https://doi.org/10.3390/foods13223694

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