Developing a healthier chocolate spread: Using persimmons to reduce sugar content
This article presents research results about the obtention of an extract from persimmon fruit and its application in a chocolate spread recipe. The physicochemical properties of persimmon fruit were determined, and a technology for obtaining sweet-tasting aqueous extracts was developed. The study es...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/24/bioconf_afe2024_04008.pdf |
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| Summary: | This article presents research results about the obtention of an extract from persimmon fruit and its application in a chocolate spread recipe. The physicochemical properties of persimmon fruit were determined, and a technology for obtaining sweet-tasting aqueous extracts was developed. The study established the effectiveness of a three-stage extraction process and determined the optimal conditions for each stage. Chocolate spread recipes were developed using concentrated aqueous extract and spread obtained from persimmon fruit, resulting in a reduction of sugar content from 32.2% to 15.2% (a two-fold decrease). The article presents and explains the physicochemical, organoleptic, and microbiological parameters of the resulting chocolate spread. |
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| ISSN: | 2117-4458 |