Chemical, technological and sensory properties of enhanced white chocolate with unconventional ingredients

¹ Department of Tourism and Culinary Management, University of Food Technologies, Plovdiv, Bulgaria
² Department of Tobacco, Sugar, Vegetable and Essential Oils, University of Food Technologies, Plovdiv, Bulgaria

^* Corresponding author: raina.h@abv.bg

Abstract

From the group of confectionery products, chocolate items are among the most preferred by all age groups. One of the four types of chocolate mass is white. Research has proven over the years that there is some health benefits attached to white chocolate as the following: it is capable of improving cardiovascular health, it improves blood circulation, it reduces our vulnerability to heart diseases and it assists in lowering blood pressure. The aim of the current study was the design of white chocolate enriched with unconventional ingredients such as baklava crust crumbs and pistachios. The chocolate products were prepared without and with 10%, 15% and 20% mix of unconventional ingredients. Physicochemical analyses of dry matter, pH, total sugar content and texture were performed. The rheological properties of the obtained chocolate masses were also determined. Results reveals that increasing the amount of mixture decrease the dry matter of the samples and increases the hardness. The addition of baklava and pistachio crust crumbs has a significant impact on the flavour profile of the chocolates. The biggest changes are related to the intensity of perception of the elements of the aroma.