Physicochemical, antioxidant and sensory properties of chocolate spread fortified with jackfruit (Artocarpus heterophyllus) flour

Abstract

Chocolate spread is often considered as an unhealthy product with low antioxidant activity and phenolic content since it does not contain cocoa liquor. This research aimed to investigate the potential on the physicochemical composition and antioxidant activity of jackfruit (Artocarpus heterophyllus) flour and red palm olein in the chocolate spread formulations. The effect of the jack fruit and red palm olein incorporation on the quality attributes and high nutritional value of chocolate spread was also examined. Physicochemical properties of the fortified chocolate spread, as well as the evaluation of physical parameters in the chocolate spread, were investigated. Melting points were analyzed by DSC (Differential scanning calorimeter) method, colour lightness was analyzed by chromameter hunter method, profile bioactive compound was analyzed by gas chromatography-mass spectrometry (GC-MS), and whilst for viscosity by Brookfield Viscometer method. The analysis results obtained that the sample code F5 (10% jackfruit flour: 26% sugar) contains of 43.47% fat, 0,88% free fatty acids, polyphenol 127 mg/g, 160.16 mg/g carotenoids, 42.75 μg/mL antioxidant activity IC50, and 6.19 degree of acidity per 100 g chocolate spreads and high panelists preference. However, the fortified chocolate spread had different characteristics from each other either in the chemical, physical or sensory properties. The best formulation code is F5 with 10% jackfruit flour, fortification significantly increased the antioxidant activity, carotenoid, polyphenols, viscosity, colour and melting points. Additionally, chocolate spread with 10% of jackfruit flour by-product presented the highest-ranking test rate of the three sensory attributes of aroma, taste and texture. Therefore, the use of jackfruit by-products in the development of chocolate spread is a viable alternative which can be explored for nutritional, technological and sensory purposes by the food industry.

The Effect of κ-Carrageenan Proportion and Hot Water Extract of the Pluchea indica Less Leaf Tea on the Quality and Sensory Properties of Stink Lily (Amorphophallus muelleri) Wet Noodles

“…According to Ramdani et al [56], stink lily flour has a musty aroma, and all of the wet noodles produced had a musty smell. Meanwhile, according to Fitantri et al [57], κ-carrageenan is unscented, meaning that it has no aroma to contribute to the wet noodles. The addition of the pluchea tea extract decreased the panelists' preference for the aroma of the wet noodles because the addition of the extract caused the wet noodles to smell like leaves (floral), which was unpleasant and so the panelists did not like it.…”

Application of Conventional and Non-Conventional Extraction Methods to Obtain Functional Ingredients from Jackfruit (Artocarpus heterophyllus Lam.) Tissues and By-Products

“…Thanks to their antimicrobial properties, nanoparticles generated from jackfruit seeds were proposed as agents against foodborne pathogens [3]. Reported research results on improving chocolate cream properties by incorporating jackfruit flour showed a significant increase in the content of polyphenols (127.00 mg/g), carotenoids (160.16 mg/g), and antioxidant activity IC50 (42.75 µg/mL), while positively affecting the product's sensory properties such as viscosity and color [55].…”

GC-MS and Antioxidant Capacity Analysis in Propanol Extract of Carthamus Tinctorious L

“…Method of [6] with some modifications used for analysis antioxidant activity of Safflower. The stock solution of propanol extracts were diluted 1:10 (v/v) with methanol to produce sample solutions, then diluted with a concentration of 300, 350, 400, 450 ppm.…”

“…Some studies explain that antioxidant compounds can inhibit free radicals in the body, which are obtained endogenously (superoxide dismutase enzymes) and exogenous through food or supplements [5], [6]. Some antioxidant compounds can be found in plants derived from polyphenols, vitamin C, vitamin E, β-carotene, and flavonoids [6], [7]. Kasumba turate potential to be developed as a functional food, as it contains polyphenols and antioxidants that are useful to ward off free scavenging activity.…”