Formulation, development and characterization of a novel functional fruit snack based on fig (Ficus carica L.) coated with sugar-free chocolate

Abstract

The aim of the present investigation was to explore the possibility of developing a fruit snack formulation based on dried fig powder and chocolate-coated. Dried Fig ( Ficus carica L .) powder with a maximum particle size of 354 μm and the lowest compaction force was formulated as the core. Persian gum was prepared at the concentrations of 1.5, 2 and 2.5% and xanthan gum was prepared at the levels of 0.25, 0.39 and 0.54% as the middle layer to the coating of the core. Regarding rheological assessments, sugar-free chocolate containing 29.3% isomalt was selected for the coating of the outer chocolate shell in the entitled snack. Textural analysis showed that coating of the core with hydrocolloids decreased hardness and adhesiveness of the samples ( p < 0.05). It was also observed that increasing the xanthan gum and Persian gum concentration led to the reduction of adhesiveness in the snacks ( p < 0.05). Coating of cores with hydrocolloids resulted in lower thickness of the chocolate outer shell, as well ( p < 0.05). Results of the sensory evaluation tests demonstrated that, the samples with hydrocolloid coating were the most preferred ones by the panelists.

Dark-Chocolate-Coated BRS Clara Raisins: Phenolic Composition and Sensory Attributes

“…Other studies have confirmed that a chocolate coating has a significant impact on sensorial characteristics, suggesting the potential for creating novel products that could achieve widespread consumer acceptance in the market. For example, Yeganehzad et al (2020) [9] reported that samples coated with chocolate scored higher (for appearance, flavor, texture, and total acceptance) than the core sample only. Likewise, Tassi et al (2019) [35] showed that roasted black soybeans with a chocolate coating were well accepted by young tasters, even if they did not have a habit of consuming soybeans.…”

“…[5,6]. Another product that contains PCs and is widely accepted by consumers is cocoa and its derivatives, such as chocolate [1,[7][8][9]. It should be noted that its unique sensory characteristics and functional value are markedly influenced by the composition and concentration of PCs present [10].…”

Fig “Ficus carica L.” and its by-products: A decade evidence of their health-promoting benefits towards the development of novel food formulations

“…Microencapsulation techniques have been adopted in recent times to improve the retention time of these bioactive in the food, allow for their controlled release, preserve the stability of the bioactive compounds during processing and storage, prevent undesirable interactions with other food matrices, mask unpleasant taste, and increase bioavailability while maintaining the functional properties of the bioactive ingredient and ensuring their efficient absorption in the human digestive system (Ye et al, 2018). A nutritious fruit snack formulation based on dried fig powder and coated with a hydrocolloid solution containing Persian gum and xanthan gum, and chocolate as the outer shell was developed by Yeganehzad et al (2020). The results showed that the hydrocolloid coatings were effective in lowering the hardness and adhesiveness of the coated samples.…”

The Influence of a Chocolate Coating on the State Diagrams and Thermal Behaviour of Freeze-Dried Strawberries

“…A wide range of edible ingredients could be used as cores and coatings. Nowadays, natural ingredients such as fruits have gained interest as a suitable material for core formulation [5,6].…”