Sensory Attributes and Preliminary Characterization of Milk Chocolate Bar Enriched with Cinnamon Essential Oil

Ilmi, Anasta; Praseptiangga, Danar; Muhammad, Dimas Rahadian Aji

doi:10.1088/1757-899x/193/1/012031

Cited by 31 publications

(19 citation statements)

References 2 publications

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“…These bioactive compounds have been widely acknowledged to have anti-tumor, anti-inflammatory, anti-diabetic, antihyperglycemic and antioxidant properties Muhammad, Praseptiangga, Van de Walle, & Dewettinck, 2017;Ribeiro-Santos et al, 2017;Sedaghat Doost, Dewettinck, Devlieghere, & Van der Meeren, 2018a). Due to its bioactive potential, cinnamon has been used to improve the total phenolic content and antioxidant activity of foods such as coffee, chocolate and yoghurt (Durak, Gawlik-Dziki, & Pecio, 2014;Ilmi, Praseptiangga, & Muhammad, 2017;Muhammad, Saputro, Rottiers, Van de Walle, & Dewettinck, 2018;Muhammad et al, 2019;Shori & Baba, 2011).…”

Section: Introductionmentioning

confidence: 99%

Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract

et al. 2020

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Section: Introductionmentioning

confidence: 99%

Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract

et al. 2020

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“…Penelitian Praseptiangga et.al 14 , Rasuluntari et.al 15 serta Albak 16 menambahkan bubuk kayu manis pada formula dark coklat. Sedangkan Ilmi et.al 17 menggunakan essential oil kayu manis sebanyak 0,1% sebagai fortifikan pada coklat bar. Nur'aeni 18 memfortifikasi coklat dengan bubuk jahe dan melakukan variasi proses tempering untuk mengetahui respon organoleptik dari produk.…”

Section: Pendahuluanunclassified

AKTIVITAS ANTIOKSIDAN DAN TOTAL FENOL COKLAT YANG DIPERKAYA DENGAN KAYU MANIS (Cinnamomum verum) DAN JAHE (Zingiber officinale)

Nurhayati¹,

Agustin²,

Herawati³

2021

J. Penelit Pascapanen Pertan

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Coklat adalah produk yang diformulasi dari massa kakao, dicampur dengan atau tanpa penambahan gula, susu, atau bahan makanan lain yang diizinkan. Kakao kaya akan polifenol, terutama katekin dan procyanidin. Kakao juga mengandung berbagai mineral seperti magnesium dan zat besi. Berbagai manfaat kakao membuat coklat tidak hanya menjadi makanan pilihan tetapi juga memiliki nilai fungsional bagi mereka yang mengkonsumsinya. Salah satu diversifikasi coklat olahan adalah fortifikasi dengan jahe atau bubuk kayu manis. Penelitian ini bertujuan untuk mengetahui karakteristik fisik, kimia, dan mikrobiologis coklat yang difortifikasi dengan jahe dan kayu manis. Analisis fisik yang dilakukan adalah uji tekstur dan warna, analisis kimia dengan uji proksimat (kadar air, kadar abu, kadar lemak, kadar protein dan kadar karbohidrat by different), uji kadar fenol total dan uji antioksidan (DPPH) sedangkan analisis mikrobiologis dilakukan dengan total plate count. Hasilnya menyebutkan bahwa penambahan jahe dan kayu manis meningkatkan nilai kekerasan, cohesiveness dan gumminess dalam coklat. Kadar fenol meningkat dari 4,83 mg GAE/mg di coklat original menjadi 6,77 mg GAE/mg di coklat kayu manis dan 6,83 mg GAE/mg di coklat jahe. Antioxidant Activity And Total Phenolic Content of Chocolate Enriched With Cinnamomum verum And Zingiber officinaleChocolate is a product that is produced from the cocoa mass, mixed with or without the addition of sugar, milk or other food ingredients that are permitted. Cocoa is rich in polyphenols, especially catechins and procyanidins. Cocoa also contains various minerals such as magnesium and iron. The various benefits of cocoa make chocolate not only a preferred food but also has functional value for those who consume it. One diversification of processed chocolate bars is fortification with ginger or cinnamon powder. This study aims to determine the physical, chemical and microbiological characteristics of chocolate bars added with ginger and cinnamon. Physical analysis performed was texture and color test, chemical analysis with proximate test (water content, ash content, fat content, protein content and carbohydrate content by difference), total phenol content test and antioxidant test (DPPH) while microbiological analysis was carried out with total plate count. The results mentioned that the addition of ginger and cinnamon increased the value of hardness, cohesiveness and gumminess parameter in chocolate. However, phenol levels increased from 4.83 mg GAE/mg in original chocolate to 6.77 mg GAE/mg in cinnamon chocolate and 6.83 mg GAE/mg in ginger chocolate.

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“…Clove leaves essential oil were added to milk chocolate bars by modifying the methods applied in previous studies [7], [8]. This involved adding the clove leaves essential oil to the melted milk chocolate couverture at 0%, which was used as the Control/C, 0.1% (Formula 1/F1), 0.2% (Formula 2/F2), and 0.3% (Formula 3/F3) during the refining-conching process.…”

Section: B Milk Chocolate Bars Preparationmentioning

confidence: 99%

“…The hedonic method used in previous studies was used to analyze the samples [7], [8], [21]. This involved presenting sensory attributes on a 5-hedonic scale using 1 -5 range to represent dislike, rather dislike, neither like nor dislike, rather like, and like, respectively.…”

Section: Sensory and Physicochemical Characterizationmentioning

confidence: 99%

“…Consumers prefer the absence of bitter taste but the milk and sugar added could decrease the effectiveness of bioactive compounds contained in the chocolate [4]. Milk chocolate is a complex rheological system made by mixing cocoa, milk powder, and sugar as solid particles that are dispersed in the fat phase (cocoa butter) [5], [6], [7], [8]. It is formulated to be softer than dark chocolate and has a creamier taste, making it a muchpreferred type of chocolate, particularly by Indonesian consumers [7].…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Clove Leaves Essential Oil Addition on Physicochemical and Sensory Characteristics of Milk Chocolate Bar

Praseptiangga¹,

Qomaruzzaman²,

Manuhara³

2021

Int. J. Adv. Sci. Eng. Inf. Technol.

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As one of the most prominent cocoa and clove producers globally, Indonesia needs to develop a chocolate signature with unique characteristics due to the international cravings and high consumption of chocolate compared to other confectionery products. There are three main types of chocolate-based on their compositions: dark chocolate, milk chocolate, and white chocolate. However, milk chocolate has been discovered to be a much-preferred type due to its taste and flavor, but its innovative development is limited despite consumers' interest. Moreover, clove leaves have been less utilized despite their ability to be further processed to the essential oil, which possesses a potency of health benefits such as antioxidant activity due to its main bioactive compounds and its usefulness a flavor in food. This study was, therefore, aimed to determine the effects of adding several concentrations of clove leaves essential oil at 0.1% (F1), 0.2% (F2), and 0.3% (F3) on the physicochemical and sensory characteristics of milk chocolate bars as well as to define the best formula to achieve the optimum product. The results showed different trends at each concentration, while the best formula was recorded at the addition of 0.2% (F2) clove leaves essential oil to the milk chocolate bar, and the panelists further confirmed this.

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Sensory Attributes and Preliminary Characterization of Milk Chocolate Bar Enriched with Cinnamon Essential Oil

Cited by 31 publications

References 2 publications

Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract

Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract

AKTIVITAS ANTIOKSIDAN DAN TOTAL FENOL COKLAT YANG DIPERKAYA DENGAN KAYU MANIS (Cinnamomum verum) DAN JAHE (Zingiber officinale)

The Effect of Clove Leaves Essential Oil Addition on Physicochemical and Sensory Characteristics of Milk Chocolate Bar

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