تاثیر غنی‌سازی شکلات داغ با پودر هویج بر ویژگی‌های کیفی آن

شکلات داغ، یک نوشیدنی داغ بر پایه‌ی پودر کاکائو است که مصرف آن در سال‌های اخیر در حال گسترش است. به دلیل اینکه در فرآوری پودر پایه شکلات داغ، مقادیری از مواد مغذی آن از بین می‌رود، غنی‌سازی آن موردتوجه محققین قرارگرفته است. در این تحقیق غنی‌سازی پودر شکلات داغ با پودر هویج به دلیل داشتن ترکیبات زیست فعال موردبررسی قرار گرفت. برای همین منظور پودر هویج در مقادیر 0 (نمونه کنترل)، 5، 10 و 15 درصد به فرمولاسیون پودر شکلات داغ اضافه شد و خواص فیزیکی و شیمیایی، حسی، میکروبی، ویتامین c، کارتنوئید کل، ترکیبات فنلی و فلاونوئیدی مورد ارزیابی قرار گرفت. نتایج نشان داد با افزایش سطح پودر هویج در فرمولاسیون محصول، رطوبت، قند کل، چربی کاهش ولی مقدار ph، خاکستر کل و خاکستر محلول در اسید افزایش یافت. با افزایش سطح پودر هویج میزان ترکیبات فنلی و فلاونوئیدی محصول به‌طور معنی‌داری افزایش یافت. بیشترین مقدار ترکیبات فنلی کل مربوط به نمونه 15 درصد پودر هویج (58.75 ± 2.35) و کمترین مقدار مربوط به نمونه کنترل (1.85± 28) بود. همچنین با افزایش درصد پودر هویج میزان ترکیبات فلاونوئیدی و ظرفیت آنتی‌اکسیدانی نیز افزایش یافت. تاثیر افزودن هویج بر میزان کارتنوئید کل و ویتامین c پودر شکلات داغ در سطح 5% نیز معنی‌دار بود. بیشترین میزان کارتنوئید کل و ویتامین c به ترتیب 17.7 و 7.7 میلی‌گرم بر 100 گرم پودر و کمترین مقدار مربوط به نمونه کنترل به ترتیب 0.1 و 7.7 میلی‌گرم بر 100 گرم پودر ارزیابی شد. از دیدگاه ارزیابان حسی، نمونه 15 درصد پودر هویج به دلیل حلالیت کم مورد‌پذیرش قرار نگرفت ولی نمونه حاوی 10 درصد پودر هویج بالاترین امتیاز را به خود اختصاص داد. نتایج کلی نشان داد که برای غنی ‌سازی شکلات داغ و تولید محصول فراسودمند، پودر هویج می‌تواند تا 10 درصد به فرمولاسیون شکلات داغ اضافه شود.

the effect of hot chocolate fortification with carrot powder on its quality characteristics

introduction: cocoa-based products such as chocolate drinks, are very popular due to their distinctive taste, aroma and color. this product is produced and sold as simple products such as “instant hot chocolate”. during the processing of hot chocolate base powder, nutrient loss occurs. therefore, fortification of hot chocolate powder seems to be a necessity. carrot is a highly nutritious root vegetable recognized as a polynutrient food source, rich in natural bioactive compounds such as phenolics, carotenoids, polyphenols, ascorbic acid, fiber, and minerals. due to its valuable nutritional profile, carrot can serve as a functional ingredient to enhance the biological and nutritional value of various products. in this study, dried carrot powder was incorporated into the hot chocolate formulation at levels of 0%, 5%, 10%, and 15%, and its effect on the overall properties of the product was evaluated.materials and methods: magush brand hot chocolate powder from aynaz maku company (magush coffee) was used in this study, along with all chemicals and reagents sourced from merck, germany. fresh carrots were purchased from the maku market and thoroughly washed with water. after peeling, the carrots were sliced thinly and blanched with steam for 3 minutes. they were then dried in an electric oven at 50±5°c for 12 hours. once dried, the carrots were ground into powder using an electric grinder and passed through a shaker-sieve with a 250-mesh size (60 microns). the hot chocolate was formulated based on the aynaz maku company’s standard formulation, with carrot powder incorporated at levels of 0%, 5%, 10%, and 15% (w/w). the mixture was thoroughly blended for 10 minutes and then packaged in metallized bags. the physical, chemical, sensory, and microbial properties of the hot chocolate were analyzed following the iranian national standard no. 16884. the total phenolic content (tpc), total flavonoid content, and antioxidant capacity were determined using the singleton-rossi, udayaprakash et al., and dpph methods, respectively. vitamin c content was measured by titration using 2,6-dichlorophenol-indophenol, while total carotenoid content was assessed using a modified method by koca et al.results and discussion: incorporating up to 10% carrot powder into the hot chocolate formulation had no significant impact on the appearance of the hot chocolate powder. all treatments, except for the 15% formulation, met the standard requirements for appearance, with no foreign materials detected in the samples. however, in the 15% treatment, the low solubility of carrot powder led to the presence of particles on the surface. the results also indicated that as the level of carrot powder increased, moisture, total sugar, and fat content significantly decreased, while total ash, ph, and acid-soluble ash content increased. carrot powder influenced the levels of phenolic and flavonoid compounds in the product, with the highest total phenolic content observed in the 15% carrot powder sample. as the percentage of carrot powder increased, the flavonoid content and antioxidant capacity also improved. additionally, incorporating carrot powder into the hot chocolate formulation enhanced the total carotenoid and vitamin c content. however, the total microbial count increased with higher carrot powder levels, though no mold or yeast was detected in any of the treatments.the organoleptic properties of the samples were assessed by a panel of 10 trained evaluators. according to the sensory panelists, the 15% carrot powder treatment received the lowest score for apparent color, while increasing the carrot powder content up to 10% had no significant effect on the color rating. the addition of 15% carrot powder negatively impacted the product’s appearance due to its lower color intensity and reduced solubility. the results also indicated that the taste and aroma scores varied significantly among the different experimental treatments. the highest taste and smell score was given to the 10% treatment and the lowest to the 15% carrot powder treatment. increasing the carrot powder content did not significantly affect the taste and aroma of the product. the texture or consistency scores of the different treatments were found to be significantly different according to the sensory evaluators. the highest texture scores were given to the 0%, 5%, and 10% carrot powder treatments, while the 15% treatment received the lowest score. as the percentage of carrot powder increased, the texture acceptability improved up to the 10% level, but the addition of 15% carrot powder negatively impacted the product’s consistency due to its poor solubility.conclusion: in this study, carrot powder was added to the hot chocolate powder formulation in amounts of 5%, 10%, and 15% to improve the nutritional value and sensory properties of the product. the physicochemical properties, bioactive compounds, sensory attributes, and microbial characteristics of the product were evaluated. the results indicated that adding carrot powder up to 10% did not negatively affect the physicochemical, microbial, or organoleptic properties of the product. however, in the 15% treatment, the low solubility of carrot powder caused its particles to remain on the surface, making it less acceptable to the panelists. as the level of carrot powder increased, there was a significant decrease in moisture, total sugar, and fat content, while the ph, total ash, and acid-soluble ash increased. however, all of these properties remained within the standard and acceptable ranges. adding carrot powder also resulted in increased levels of total phenolic content (tpc), flavonoid compounds, and antioxidant capacity. the effect of carrot powder on the total carotenoid and vitamin c content of the hot chocolate powder was also significant. the highest amounts of total carotenoids and vitamin c were found to be 17.7 mg/100 g and 7.7 mg/100 g of powder, respectively, while the lowest amounts were observed in the control sample, with 0.1 mg/100 g and 7.7 mg/100 g of powder, respectively. from the perspective of the sensory evaluators, the 15% carrot powder sample was not accepted due to its low solubility, while the 10% sample received the highest score. although increasing the carrot powder content raised the microbial load of the product, the total microbial count, as well as the mold and yeast counts, remained within the standard and acceptable range for all samples. overall, the results indicated that carrot powder can be added to hot chocolate powder formulations up to 10% to enrich the product and create a functional, nutritious version.