Volume 22, Issue 159 (2025)
FSCT 2025, 22(159): 122-132 |
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Chokari Dastjerd H, jalilzadeh A. The fortification of hot chocolate with Jujube fruit powder. FSCT 2025; 22 (159) :122-132
URL: http://fsct.modares.ac.ir/article-7-77905-en.html
URL: http://fsct.modares.ac.ir/article-7-77905-en.html
1- Msc student
2- Assistant professor ,jalilzadeh1387@gmail.com
2- Assistant professor ,
Abstract: (143 Views)
Hot chocolate (a cocoa-based beverage) has gained popularity in recent decades due to its many health benefits. However, during the processing of the base powder, some of the nutrients in the product are lost. Therefore, fortification is an effective method to increase the overall nutrient content of hot chocolate. Jujube fruit powder contains ascorbic acid, triterpenic acids, phenolic acids, amino acids, saponins, cerebrosides, flavonoids, polysaccharides, and minerals. In this study, jujube fruit powder was added to hot chocolate powder formulations at 0 (control), 10, 20, and 30%, and the physical, chemical, sensory, and microbial properties; phenolic and flavonoid content, and antioxidant capacity of the product were evaluated. The results showed that the addition of jujube powder significantly increased the total phenolic compounds, flavonoids, and antioxidant activity of the hot chocolate powder. Jujube powder reduced the sugar, fat and pH of the product and increased the total ash and acid-soluble ash. Adding jujube powder up to 20% improved the sensory properties of the product, but adding 30% jujube powder reduced the overall acceptance score of the product from the sensory evaluators' perspective. Therefore, adding 20% jujube powder to the hot chocolate powder formulation can be acceptable.
Keywords: Jujube, hot chocolate, phenolic compounds, antioxidant capacity, cocoa powder, functional food.
Article Type: Original Research |
Subject:
Bioactive compounds
Received: 2024/11/9 | Accepted: 2025/01/13 | Published: 2025/04/21
Received: 2024/11/9 | Accepted: 2025/01/13 | Published: 2025/04/21
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