Physicochemical properties, antioxidant activity, and sensory acceptability of dairy-free chocolate incorporating encapsulated green coffee extract
2025
Rossi Indiarto | Diandra Yustika Febianti | Mahani Mahani | Edy Subroto | Aldila Din Pangawikan | Mohd Nizam Lani | Dimas Rahadian Aji Muhammad
This study investigated the physicochemical characteristics, antioxidant activity, and sensory acceptability of encapsulated green coffee extract (EGC) in dairy-free chocolate (DFC) formulated using honey powder. The experiment tested six variations of EGC incorporation in DFC from 0 to 10% (w/w). The results showed that adding EGC significantly affected the chemical and physical characteristics of chocolate, except the color profile, due to cocoa powder masking the subtle green hue from EGC. Increasing the EGC percentage led to higher antioxidant activity in chocolate. Polymorphism in DFC is dominated by stable V(β) and VI(β) crystal forms, associated with optimal texture (snap) and thermal stability. Adding more than 4% EGC decreased panelists’ preference owing to increased bitterness, firmer texture, and astringent aftertaste. DFC with 4% (w/w) EGC showed the best treatment for all parameters tested. These products showed potential as healthy foods free of dairy ingredients, particularly vegans and lactose-intolerant people.
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