Quality characteristics of chocolates incorporated with broccoli leaves jellies
Chocolate is a popular confectionery worldwide and thus, there is a need to improve the nutritional quality of chocolates. Broccoli leaves which are normally disposed as wastes were turned into the fillings of chocolates to enhance the quality of chocolates. This research aimed to propose the best f...
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| Format: | Article |
| Language: | English |
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College of Agriculture and Veterinary Medicine, United Arab Emirates University, United Arab Emirates
2024-11-01
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| Series: | Emirates Journal of Food and Agriculture |
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| Online Access: | https://ejfa.pensoft.net/article/125139/download/pdf/ |
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| author | Chi Hong Yeap Mansoor Abdul Hamid Oslida Martony Titi Mutiara Kiranawati |
| author_facet | Chi Hong Yeap Mansoor Abdul Hamid Oslida Martony Titi Mutiara Kiranawati |
| author_sort | Chi Hong Yeap |
| collection | DOAJ |
| description | Chocolate is a popular confectionery worldwide and thus, there is a need to improve the nutritional quality of chocolates. Broccoli leaves which are normally disposed as wastes were turned into the fillings of chocolates to enhance the quality of chocolates. This research aimed to propose the best formulation of chocolate incorporated with broccoli leaves jellies. Six formulations of broccoli leaves jellies (F1: 1.25%, F2: 5.00%, F3: 8.75%, F4: 12.50%, F5: 16.25% and F6: 20.00%) were incorporated into chocolates of fixed formulation. F2, with 5.00% of broccoli leaves was chosen as the best formulation on the basis of sensory evaluation and physiochemical tests which included water activity (aw) and hardness tests. Subsequently, F2 was compared with the control from the aspects of proximate compositions, melting properties and antioxidant capacity. F2 recorded higher proximate compositions, except for moisture and crude fat content than the control. Higher melting properties, total phenolic and flavonoid contents together with a lower half maximal effective concentration (EC50) were seen in F2 as compared to the control. Thus, the upcycling of broccoli leaves as food ingredients is a feasible one as proven in this study. Overall, we can also expect the valorization of broccoli leaves in the development of other functional food products. |
| format | Article |
| id | doaj-art-9ab44cf91c7840df886d014737110685 |
| institution | OA Journals |
| issn | 2079-0538 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | College of Agriculture and Veterinary Medicine, United Arab Emirates University, United Arab Emirates |
| record_format | Article |
| series | Emirates Journal of Food and Agriculture |
| spelling | doaj-art-9ab44cf91c7840df886d0147371106852025-08-20T02:06:44ZengCollege of Agriculture and Veterinary Medicine, United Arab Emirates University, United Arab EmiratesEmirates Journal of Food and Agriculture2079-05382024-11-013611010.3897/ejfa.2024.125139125139Quality characteristics of chocolates incorporated with broccoli leaves jelliesChi Hong Yeap0Mansoor Abdul Hamid1Oslida Martony2Titi Mutiara Kiranawati3Universiti Malaysia SabahUniversiti Malaysia SabahNutrition and Dietetic Program, Polytechnic of Healthy MedanUniversitas Negeri MalangChocolate is a popular confectionery worldwide and thus, there is a need to improve the nutritional quality of chocolates. Broccoli leaves which are normally disposed as wastes were turned into the fillings of chocolates to enhance the quality of chocolates. This research aimed to propose the best formulation of chocolate incorporated with broccoli leaves jellies. Six formulations of broccoli leaves jellies (F1: 1.25%, F2: 5.00%, F3: 8.75%, F4: 12.50%, F5: 16.25% and F6: 20.00%) were incorporated into chocolates of fixed formulation. F2, with 5.00% of broccoli leaves was chosen as the best formulation on the basis of sensory evaluation and physiochemical tests which included water activity (aw) and hardness tests. Subsequently, F2 was compared with the control from the aspects of proximate compositions, melting properties and antioxidant capacity. F2 recorded higher proximate compositions, except for moisture and crude fat content than the control. Higher melting properties, total phenolic and flavonoid contents together with a lower half maximal effective concentration (EC50) were seen in F2 as compared to the control. Thus, the upcycling of broccoli leaves as food ingredients is a feasible one as proven in this study. Overall, we can also expect the valorization of broccoli leaves in the development of other functional food products.https://ejfa.pensoft.net/article/125139/download/pdf/agricultural by-productsbrassicabroccoli leave |
| spellingShingle | Chi Hong Yeap Mansoor Abdul Hamid Oslida Martony Titi Mutiara Kiranawati Quality characteristics of chocolates incorporated with broccoli leaves jellies Emirates Journal of Food and Agriculture agricultural by-products brassica broccoli leave |
| title | Quality characteristics of chocolates incorporated with broccoli leaves jellies |
| title_full | Quality characteristics of chocolates incorporated with broccoli leaves jellies |
| title_fullStr | Quality characteristics of chocolates incorporated with broccoli leaves jellies |
| title_full_unstemmed | Quality characteristics of chocolates incorporated with broccoli leaves jellies |
| title_short | Quality characteristics of chocolates incorporated with broccoli leaves jellies |
| title_sort | quality characteristics of chocolates incorporated with broccoli leaves jellies |
| topic | agricultural by-products brassica broccoli leave |
| url | https://ejfa.pensoft.net/article/125139/download/pdf/ |
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