Enriching white chocolates with native Amazonian blackberries improves its physicochemical properties

Huaman-Rojas D.; Maicelo-Quintana J.L.; Mori-Mestanza D.; Auquiñivin-Silva E.A.; Medina-Mendoza M.; Cayo-Colca I.S.; Maldonado-Ramirez I.; Castro-Alayo E.M.; Balcázar-Zumaeta C.R. · Applied Food Research (2024) · DOI: 10.1016/j.afres.2024.100433

Resumen

White chocolate has seen a promising trend in consumption in recent years; however, the minimal concentrations of its bioactive properties have not brought benefits to human health. This research aimed to improve the nutritional value of white chocolate by adding freeze-dried blackberries at different concentrations of 2 %, 4 %, 6 %, 8 %, and 10 %. The physicochemical properties of the fortified chocolates were studied, observing that the particle size increased significantly (p < 0.05), but rheology and hardness decreased significantly (p < 0.05). In addition, adding freeze-dried blackberries to the white chocolate led to a color change from red to violet and a loss of gloss. Total polyphenol content increased 3.3-fold, while antioxidant activity increased 2.9-fold in WC/B10 %. The results indicate a possible path, opportunities, and limitations for incorporating other fruits in white chocolate, as well as the study of sensory analysis to know consumers' general acceptability of fortified chocolates.

Instituciones: Universidad Nacional de Piura; Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas