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

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.