Volume 22, Issue 161 (2025)
FSCT 2025, 22(161): 286-296 |
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jalilzadeh A, Jalilzdeh A. The Effect of Hot Chocolate Powder Fortification with Barberry Powder on Its Quality Characteristics. FSCT 2025; 22 (161) :286-296
URL: http://fsct.modares.ac.ir/article-7-79063-en.html
URL: http://fsct.modares.ac.ir/article-7-79063-en.html
The Effect of Hot Chocolate Powder Fortification with Barberry Powder on Its Quality Characteristics
1- Assistant Professor, Department of Food Science and Industry, Maku Branch, Islamic Azad University, Maku, Iran. , jalilzadeh1387@gmail.com
2- Assistant Professor, Department of Food Science and Industry, Maku Branch, Islamic Azad University, Maku, Iran.
2- Assistant Professor, Department of Food Science and Industry, Maku Branch, Islamic Azad University, Maku, Iran.
Abstract: (103 Views)
Because some of the nutrients, including polyphenols, flavonoids, ascorbic acid, and thiamine, are lost during the processing of hot chocolate powder, fortification is an effective method to increase the overall nutrient content of hot chocolate. In this study, barberry powder was added to hot chocolate formulations at 0, 2.5, 5, and 7.5 percent, and the content of phenolic compounds, flavonoids, and anthocyanins, antioxidant capacity, ascorbic acid, and physicochemical, microbial, and sensory properties of the product were evaluated. The results showed that barberry powder had no significant effect on the appearance of hot chocolate powder, but with increasing barberry powder levels in hot chocolate powder formulations, moisture significantly increased but total sugar and fat of the product decreased. With increasing barberry powder, total ash increased and pH decreased. Barberry powder increased anthocyanin and ascorbic acid, phenolic compounds, flavonoids, and antioxidant activity of product. From the sensory evaluators' perspective, the highest overall acceptability score was given to the 5% barberry powder treatment. Using barberry powder at a level of 5% in the formulation of hot chocolate powder can improve its nutritional properties and meet consumers' needs for bioactive compounds.
Article Type: Original Research |
Subject:
Bioactive compounds
Received: 2025/01/18 | Accepted: 2025/03/11 | Published: 2025/06/22
Received: 2025/01/18 | Accepted: 2025/03/11 | Published: 2025/06/22
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