characterization of functional white chocolate enriched by mango peel and tagatose: a practical investigation

With the increasing prevalence of diabetes and growing consumer interest in functional foods, the formulation of dietary products has gained significant attention. in this context, the current study explored the incorporation of mango peel powder at levels of 0%, 5%, 10%, and 15%, along with tagatose at levels of 0%, 11%, 22%, and 33% in white chocolate. the chocolates were evaluated for their rheological, sensory, and physicochemical properties, including moisture, total sugar, acidity, fat, water activity, and color indices. additionally, their calorie content, phenolic compound levels, and free radical scavenging activity were assessed. the results indicated that increasing the mango peel content significantly (p≤0.05) enhanced the moisture, water activity, total sugar, and fat levels in the chocolates. conversely, the use of tagatose significantly (p≤0.05) reduced moisture and water activity. in conclusion, the t10 sample, containing 5% mango peel powder and 11% tagatose, was identified as the optimal formulation for enriching white chocolate due to its favorable characteristics and high organoleptic value. the addition of mango peel not only improved the nutritional profile of the chocolate but also enhanced its nutraceutical properties by significantly boosting its antioxidant activity.

characterization of functional white chocolate enriched by mango peel and tagatose: a practical investigation

with the increasing prevalence of diabetes and growing consumer interest in functional foods, the formulation of dietary products has gained significant attention. in this context, the current study explored the incorporation of mango peel powder at levels of 0%, 5%, 10%, and 15%, along with tagatose at levels of 0%, 11%, 22%, and 33% in white chocolate. the chocolates were evaluated for their rheological, sensory, and physicochemical properties, including moisture, total sugar, acidity, fat, water activity, and color indices. additionally, their calorie content, phenolic compound levels, and free radical scavenging activity were assessed. the results indicated that increasing the mango peel content significantly (p≤0.05) enhanced the moisture, water activity, total sugar, and fat levels in the chocolates. conversely, the use of tagatose significantly (p≤0.05) reduced moisture and water activity. in conclusion, the t10 sample, containing 5% mango peel powder and 11% tagatose, was identified as the optimal formulation for enriching white chocolate due to its favorable characteristics and high organoleptic value. the addition of mango peel not only improved the nutritional profile of the chocolate but also enhanced its nutraceutical properties by significantly boosting its antioxidant activity.