Volume 18, Issue 115 (2021)
FSCT 2021, 18(115): 83-96 |
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Aleebrahim E, Jafari M. Evaluation of some physico-chemical and sensory properties of low calorie chocolate containing basil seeds powder. FSCT 2021; 18 (115) :83-96
URL: http://fsct.modares.ac.ir/article-7-48660-en.html
URL: http://fsct.modares.ac.ir/article-7-48660-en.html
1- Master student, Department of Food Science and Technology, Faculty of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
2- Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.Research Center of Nutrition and Organic Products, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran. ,jafari.iaushk@yahoo.com
2- Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.Research Center of Nutrition and Organic Products, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran. ,
Abstract: (2032 Views)
Chocolate is one of the most widely consumed snacks in the diet. On the other hand, improving the quality of food in terms of bioactive compounds such as essential fatty acids, antioxidants and fiber has received a lot of attention in the field of functional foods in recent years. In this study, basil seeds powder, was used to produce a potentially functional chocolate. Basil seeds powder at levels of 0, 5, 7.5 and 10% (w/w) was added to chocolate formulation, and some physico-chemical and sensory properties of the chocolate samples were evaluated during 4 months of storage. The results showed that by adding and increasing the amount of basil seeds powder in chocolate samples, an increase in moisture content was observed compared to the control at different time intervals during storage. Also, with increasing the amount of basil seeds powder in chocolate formulation, peroxide value and anisidine index increased with a slower trend during the storage, so that the lowest values for these two parameters were measured in the samples containing 10% basil seeds powder, and the highest amount in the control sample. Basil seeds powder addition into chocolate formulation resulted in considerable decrease in the average texture hardness of the samples. The results of sensory evaluation also showed that the addition of powder up to 7.5% was acceptable in terms of overall acceptance by panelists. It can be stated that by incorporating basil seeds powder in chocolate formulation, a new functional food rich in antioxidant compounds and fiber can be produced and supplied to the market. But as adding high amounts of basil powder would have significant effects on sensory properties, incorporation of 7.5% is suggested.
Article Type: Original Research |
Subject:
Enriching food
Received: 2020/12/26 | Accepted: 2021/04/7 | Published: 2021/09/6
Received: 2020/12/26 | Accepted: 2021/04/7 | Published: 2021/09/6
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