Physicochemical properties, antioxidant activity, and sensory acceptability of dairy-free chocolate incorporating encapsulated green coffee extract
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). T...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2025-12-01
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| Series: | CyTA - Journal of Food |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2025.2505681 |
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| author | Rossi Indiarto Diandra Yustika Febianti Mahani Mahani Edy Subroto Aldila Din Pangawikan Mohd Nizam Lani Dimas Rahadian Aji Muhammad |
| author_facet | Rossi Indiarto Diandra Yustika Febianti Mahani Mahani Edy Subroto Aldila Din Pangawikan Mohd Nizam Lani Dimas Rahadian Aji Muhammad |
| author_sort | Rossi Indiarto |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-5fff22684eb84e2baa2954e85ca1e3e5 |
| institution | OA Journals |
| issn | 1947-6337 1947-6345 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj-art-5fff22684eb84e2baa2954e85ca1e3e52025-08-20T02:34:10ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452025-12-0123110.1080/19476337.2025.2505681Physicochemical properties, antioxidant activity, and sensory acceptability of dairy-free chocolate incorporating encapsulated green coffee extractRossi Indiarto0Diandra Yustika Febianti1Mahani Mahani2Edy Subroto3Aldila Din Pangawikan4Mohd Nizam Lani5Dimas Rahadian Aji Muhammad6Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, IndonesiaDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, IndonesiaDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, IndonesiaDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, IndonesiaDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, IndonesiaFaculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, MalaysiaDepartment of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta, IndonesiaThis 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.https://www.tandfonline.com/doi/10.1080/19476337.2025.2505681Chocolatefood antioxidanthealthy foodhoney productslactose intolerance |
| spellingShingle | Rossi Indiarto Diandra Yustika Febianti Mahani Mahani Edy Subroto Aldila Din Pangawikan Mohd Nizam Lani Dimas Rahadian Aji Muhammad Physicochemical properties, antioxidant activity, and sensory acceptability of dairy-free chocolate incorporating encapsulated green coffee extract CyTA - Journal of Food Chocolate food antioxidant healthy food honey products lactose intolerance |
| title | Physicochemical properties, antioxidant activity, and sensory acceptability of dairy-free chocolate incorporating encapsulated green coffee extract |
| title_full | Physicochemical properties, antioxidant activity, and sensory acceptability of dairy-free chocolate incorporating encapsulated green coffee extract |
| title_fullStr | Physicochemical properties, antioxidant activity, and sensory acceptability of dairy-free chocolate incorporating encapsulated green coffee extract |
| title_full_unstemmed | Physicochemical properties, antioxidant activity, and sensory acceptability of dairy-free chocolate incorporating encapsulated green coffee extract |
| title_short | Physicochemical properties, antioxidant activity, and sensory acceptability of dairy-free chocolate incorporating encapsulated green coffee extract |
| title_sort | physicochemical properties antioxidant activity and sensory acceptability of dairy free chocolate incorporating encapsulated green coffee extract |
| topic | Chocolate food antioxidant healthy food honey products lactose intolerance |
| url | https://www.tandfonline.com/doi/10.1080/19476337.2025.2505681 |
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