The development of a functional chocolate spread based on sweet potato and dried fruits

Document Type : Original Article

Authors

Agricultural Research Centre (ARC), Food Technology Research Institute (FTRI), Egypt.

Abstract

This study introduces a functional chocolate spread formulated with sweet potato, dried fruits (dates or figs), and chickpeas. The new product is free of hydrogenated oils, added sugars, and allergenic compounds like milk and nuts. Six formulations were developed, with varying percentages of sweet potato puree and dried fruits. The sensory attributes of the spread were well-received by consumers. Nutritionally, the spread outperforms commercial options, boasting higher levels of vitamins A, E, and K, along with essential minerals like potassium and magnesium. Vitamin A content ranges from 408.99 to 224.46 µg RAE/100 g, significantly higher than the control's 23.50 µg RAE/100 g. Nearly all treatments substantially demonstrated improvements in the essential amino acid index (EAAI), biological value (BV), protein efficiency ratios (PER), and protein digestibility-corrected amino acid scores (PDCAAS), indicating that they are high-quality protein sources. Additionally, phenolic content ranged from 370.7 to 646.7 mg GA/100 g, total flavonoids from 156.6 to 197.1 mg QE/100 g, and total antioxidant capacity between 56.2% and 82.0%, demonstrating significant antioxidant potential. Microbiological analysis confirmed the product's safety over an 8-week storage period. Overall, those who desire a balance of taste, texture, and functionality may prefer the T2 and T5 treatments, which contain equal amounts of sweet potato and dried fruit. These alternatives offer consumers a nutritious, functional, safe, and cost-effective option.

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History

  • Receive Date: 14 August 2024
  • Revise Date: 09 September 2024
  • Accept Date: 22 September 2024

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