Quality improvement of plant-based white chocolate enriched with encapsulated blueberry juice
White chocolate contains no cocoa solids, resulting in low antioxidant activity and limited suitability for vegans and lactose-intolerant individuals due to its dairy content. This study investigated the reformulation of white chocolate using almond milk (AM), soy protein isolate (SPI), and encapsul...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-03-01
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| Series: | Food Chemistry Advances |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X25000334 |
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| author | Rossi Indiarto Natallina Wiranto Putri Fetriyuna Fetriyuna Edy Subroto Arif Nanda Irawan Dimas Rahadian Aji Muhammad Mohd Nizam Lani |
| author_facet | Rossi Indiarto Natallina Wiranto Putri Fetriyuna Fetriyuna Edy Subroto Arif Nanda Irawan Dimas Rahadian Aji Muhammad Mohd Nizam Lani |
| author_sort | Rossi Indiarto |
| collection | DOAJ |
| description | White chocolate contains no cocoa solids, resulting in low antioxidant activity and limited suitability for vegans and lactose-intolerant individuals due to its dairy content. This study investigated the reformulation of white chocolate using almond milk (AM), soy protein isolate (SPI), and encapsulated blueberry juice (EBJ) in varying ratios to enhance its physicochemical, antioxidant, and sensory properties. The quality attributes evaluated included color, texture, polymorphism, particle size distribution, melting point, microstructure, protein content, fat content, phenolic content, flavonoid content, antioxidant activity, and sensory characteristics. The results indicated that substituting SPI and AM significantly affected the physicochemical and sensory characteristics, except for springiness, cohesiveness, and aroma. However, higher levels of SPI decreased product acceptability. Incorporating 10 % (w/w) EBJ into vegan white chocolate (VWC) significantly increased phenolic content from 11.75 to 18.57 mg GAE/100 g, total flavonoids from 3.88 to 11.03 mg QE/100 g, and DPPH IC₅₀ from 48.22 to 31.78 mg/ml. VWC exhibited desirable V(β) and VI(β) crystal forms, with median particle sizes (78.37–104.8 µm) comparable to those of commercial products. VWC was accepted by the panelists, with VWC1-EBJ (AM 25 % and EBJ 10 %) showing the best results across all tested parameters. Therefore, this research presents a promising chocolate formula that is both appealing and healthy, particularly for consumers seeking lactose-free and vegan products. |
| format | Article |
| id | doaj-art-6c4e3782cf724200b94d74f8930c700e |
| institution | Kabale University |
| issn | 2772-753X |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj-art-6c4e3782cf724200b94d74f8930c700e2025-02-10T04:35:31ZengElsevierFood Chemistry Advances2772-753X2025-03-016100917Quality improvement of plant-based white chocolate enriched with encapsulated blueberry juiceRossi Indiarto0Natallina Wiranto Putri1Fetriyuna Fetriyuna2Edy Subroto3Arif Nanda Irawan4Dimas Rahadian Aji Muhammad5Mohd Nizam Lani6Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang Km. 21, Jatinangor, Sumedang 45363, Indonesia; Corresponding author.Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang Km. 21, Jatinangor, Sumedang 45363, IndonesiaDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang Km. 21, Jatinangor, Sumedang 45363, IndonesiaDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang Km. 21, Jatinangor, Sumedang 45363, IndonesiaDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang Km. 21, Jatinangor, Sumedang 45363, IndonesiaDepartment of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir Sutami 36A, Surakarta 57126, IndonesiaFaculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, MalaysiaWhite chocolate contains no cocoa solids, resulting in low antioxidant activity and limited suitability for vegans and lactose-intolerant individuals due to its dairy content. This study investigated the reformulation of white chocolate using almond milk (AM), soy protein isolate (SPI), and encapsulated blueberry juice (EBJ) in varying ratios to enhance its physicochemical, antioxidant, and sensory properties. The quality attributes evaluated included color, texture, polymorphism, particle size distribution, melting point, microstructure, protein content, fat content, phenolic content, flavonoid content, antioxidant activity, and sensory characteristics. The results indicated that substituting SPI and AM significantly affected the physicochemical and sensory characteristics, except for springiness, cohesiveness, and aroma. However, higher levels of SPI decreased product acceptability. Incorporating 10 % (w/w) EBJ into vegan white chocolate (VWC) significantly increased phenolic content from 11.75 to 18.57 mg GAE/100 g, total flavonoids from 3.88 to 11.03 mg QE/100 g, and DPPH IC₅₀ from 48.22 to 31.78 mg/ml. VWC exhibited desirable V(β) and VI(β) crystal forms, with median particle sizes (78.37–104.8 µm) comparable to those of commercial products. VWC was accepted by the panelists, with VWC1-EBJ (AM 25 % and EBJ 10 %) showing the best results across all tested parameters. Therefore, this research presents a promising chocolate formula that is both appealing and healthy, particularly for consumers seeking lactose-free and vegan products.http://www.sciencedirect.com/science/article/pii/S2772753X25000334Antioxidant activityFunctional foodLactose intoleranceSoy protein isolateVegan product |
| spellingShingle | Rossi Indiarto Natallina Wiranto Putri Fetriyuna Fetriyuna Edy Subroto Arif Nanda Irawan Dimas Rahadian Aji Muhammad Mohd Nizam Lani Quality improvement of plant-based white chocolate enriched with encapsulated blueberry juice Food Chemistry Advances Antioxidant activity Functional food Lactose intolerance Soy protein isolate Vegan product |
| title | Quality improvement of plant-based white chocolate enriched with encapsulated blueberry juice |
| title_full | Quality improvement of plant-based white chocolate enriched with encapsulated blueberry juice |
| title_fullStr | Quality improvement of plant-based white chocolate enriched with encapsulated blueberry juice |
| title_full_unstemmed | Quality improvement of plant-based white chocolate enriched with encapsulated blueberry juice |
| title_short | Quality improvement of plant-based white chocolate enriched with encapsulated blueberry juice |
| title_sort | quality improvement of plant based white chocolate enriched with encapsulated blueberry juice |
| topic | Antioxidant activity Functional food Lactose intolerance Soy protein isolate Vegan product |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X25000334 |
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