Production of Functional Chocolate with Lycium Barbarum L. (Wolfberry) Additive

In this study, a new bitter chocolate with functional properties was produced by using different tempering temperatures with different ratios of wolfberry addition and physicochemical, antioxidant, textural and sensory properties of these chocolates were determined. It was observed that fruit ratios...

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Bibliographic Details
Published inTurkish journal of agriculture : food science and technology Vol. 12; no. 2; pp. 296 - 304
Main Authors Şat, İhsan Güngör, Takım, Emine, Binici, Halil İbrahim
Format Journal Article
LanguageEnglish
Published Turkish Science and Technology Publishing (TURSTEP) 26.02.2024
Subjects
bitter chocolate
functional food
tempering
wolfberry
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Summary:In this study, a new bitter chocolate with functional properties was produced by using different tempering temperatures with different ratios of wolfberry addition and physicochemical, antioxidant, textural and sensory properties of these chocolates were determined. It was observed that fruit ratios on bitter chocolate had a statistically significant (P<0.01) effect on DPPH, ABTS and hardness values, while there was no significant effect on total flavonoid amounts. It was determined that tempering temperature had a significant effect (P<0.01) on pH, reducing sugar, sucrose, total phenolic content (TPC), DPPH, ABTS, total flavonoids (TFC) and hardness values, while it had no significant effect on total dry matter and total sugar values. The rich total phenolic and antioxidant content of the added wolfberry fruit and its substitution for sugar improved the functional properties of the chocolate. As a result of the study, it was possible to introduce a value-added functional product with wolfberry additive to the market, thus pioneering the production of new products as well as the fresh use of the fruit.
ISSN:2148-127X
2148-127X
DOI:10.24925/turjaf.v12i2.296-304.6613