Improving the properties and sensory acceptability of vegan chocolate formulated with oat milk and soy protein isolate by incorporating encapsulated strawberry extract
This study aimed to investigate the physicochemical properties, antioxidant activity, and organoleptic characteristics of vegan milk chocolate with various formulas. To achieve this objective, seven treatment formulas were used with different levels of OM and SPI, and ESE was added. The parameters a...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224002841 |
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| author | Rossi Indiarto Rizal Wahyudi Al-Amin Mohamad Djali Edy Subroto Dimas Rahadian Aji Muhammad Bangkit Wiguna |
| author_facet | Rossi Indiarto Rizal Wahyudi Al-Amin Mohamad Djali Edy Subroto Dimas Rahadian Aji Muhammad Bangkit Wiguna |
| author_sort | Rossi Indiarto |
| collection | DOAJ |
| description | This study aimed to investigate the physicochemical properties, antioxidant activity, and organoleptic characteristics of vegan milk chocolate with various formulas. To achieve this objective, seven treatment formulas were used with different levels of OM and SPI, and ESE was added. The parameters analyzed included color, texture profile, particle size distribution, melting profiles, polymorphism, microstructure, fat content, protein content, total phenolics, total flavonoids, antioxidant activity, and organoleptic characteristics. The results showed that the combination of OM and SPI ratios, alongside the addition of ESE, significantly influenced the physicochemical and organoleptic characteristics of milk chocolate. During the reformulation of vegan milk chocolate, type VI (β1) polymorphic crystals were obtained, and no fat bloom was observed, signifying the success of the process. Through organoleptic testing, VC1, VC2, and VC5 received the highest preference from panelists. In particular, VC5 was observed to have the best physicochemical and organoleptic characteristics in this study; the reformulation of milk chocolate was suitable for vegan consumers as a non-dairy plant-based product option. |
| format | Article |
| id | doaj-art-63d75dfb701e4a239e216a3022c70bc4 |
| institution | OA Journals |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-63d75dfb701e4a239e216a3022c70bc42025-08-20T02:06:39ZengElsevierApplied Food Research2772-50222025-06-015110067410.1016/j.afres.2024.100674Improving the properties and sensory acceptability of vegan chocolate formulated with oat milk and soy protein isolate by incorporating encapsulated strawberry extractRossi Indiarto0Rizal Wahyudi Al-Amin1Mohamad Djali2Edy Subroto3Dimas Rahadian Aji Muhammad4Bangkit Wiguna5Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jl. Raya Bandung–Sumedang Km. 21, Jatinangor, Sumedang 45363, Indonesia; Corresponding author.Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jl. Raya Bandung–Sumedang Km. 21, Jatinangor, Sumedang 45363, IndonesiaDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jl. Raya Bandung–Sumedang Km. 21, Jatinangor, Sumedang 45363, IndonesiaDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jl. Raya Bandung–Sumedang Km. 21, Jatinangor, Sumedang 45363, IndonesiaDepartment of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir Sutami 36A, Surakarta 57126, IndonesiaResearch Center for Agroindustry, National Research and Innovation Agency (BRIN), South Tangerang 15314, IndonesiaThis study aimed to investigate the physicochemical properties, antioxidant activity, and organoleptic characteristics of vegan milk chocolate with various formulas. To achieve this objective, seven treatment formulas were used with different levels of OM and SPI, and ESE was added. The parameters analyzed included color, texture profile, particle size distribution, melting profiles, polymorphism, microstructure, fat content, protein content, total phenolics, total flavonoids, antioxidant activity, and organoleptic characteristics. The results showed that the combination of OM and SPI ratios, alongside the addition of ESE, significantly influenced the physicochemical and organoleptic characteristics of milk chocolate. During the reformulation of vegan milk chocolate, type VI (β1) polymorphic crystals were obtained, and no fat bloom was observed, signifying the success of the process. Through organoleptic testing, VC1, VC2, and VC5 received the highest preference from panelists. In particular, VC5 was observed to have the best physicochemical and organoleptic characteristics in this study; the reformulation of milk chocolate was suitable for vegan consumers as a non-dairy plant-based product option.http://www.sciencedirect.com/science/article/pii/S2772502224002841AntioxidantChocolateFunctional foodVegan productSensory attributes |
| spellingShingle | Rossi Indiarto Rizal Wahyudi Al-Amin Mohamad Djali Edy Subroto Dimas Rahadian Aji Muhammad Bangkit Wiguna Improving the properties and sensory acceptability of vegan chocolate formulated with oat milk and soy protein isolate by incorporating encapsulated strawberry extract Applied Food Research Antioxidant Chocolate Functional food Vegan product Sensory attributes |
| title | Improving the properties and sensory acceptability of vegan chocolate formulated with oat milk and soy protein isolate by incorporating encapsulated strawberry extract |
| title_full | Improving the properties and sensory acceptability of vegan chocolate formulated with oat milk and soy protein isolate by incorporating encapsulated strawberry extract |
| title_fullStr | Improving the properties and sensory acceptability of vegan chocolate formulated with oat milk and soy protein isolate by incorporating encapsulated strawberry extract |
| title_full_unstemmed | Improving the properties and sensory acceptability of vegan chocolate formulated with oat milk and soy protein isolate by incorporating encapsulated strawberry extract |
| title_short | Improving the properties and sensory acceptability of vegan chocolate formulated with oat milk and soy protein isolate by incorporating encapsulated strawberry extract |
| title_sort | improving the properties and sensory acceptability of vegan chocolate formulated with oat milk and soy protein isolate by incorporating encapsulated strawberry extract |
| topic | Antioxidant Chocolate Functional food Vegan product Sensory attributes |
| url | http://www.sciencedirect.com/science/article/pii/S2772502224002841 |
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