The impact of raspberry and blueberry extract on the microbial and lipid oxidative stability of calcium and chicken protein fortified composite chocolate

Manpreet Kaur, Sunil Kumar, Zuhaib Fayaz Bhat, Zahra Naqvi, Reshan Jayawardena

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)

Abstract

A study was carried out to improve the functional and nutritive value of a composite chocolate using plant and animal ingredients. The aim was to formulate a composite chocolate with a favorable nutritional profile, improved storage stability, and melting resistance and a reduced cariogenicity using chicken protein powder (CPP), plant extracts, animal fat, and calcium lactate, respectively. The products were analyzed for quality parameters on 0, 2, 4, and 6-months of storage (4 ± 1°C). The addition of optimum levels of CPP (10%), calcium lactate (1%), and animal fat (10%) increased both the calcium and protein contents by 93% and significantly (p <.05) decreased the fat and carbohydrate contents without any change in the cholesterol. The addition of up to 3% level of raspberry and blueberry extract significantly increased the antioxidant potential (DPPH-radical scavenging and total-phenolic content), lipid oxidative stability (TBARS and free-fatty acids), microbial and sensory quality of the products. Composite chocolate developed using both plant and animal ingredients improved the functional and nutritional value of the product. Novelty impact statement: The aim of the study was to formulate chocolate with a favorable nutritional profile, improved storage stability and melting resistance, and reduced cariogenicity using animal and plant ingredients.

Original languageEnglish
Article numbere16216
Pages (from-to)1-13
Number of pages13
JournalJournal of Food Processing and Preservation
Volume46
Issue number2
Early online date03 Dec 2021
DOIs
Publication statusPublished - Feb 2022

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