Physical, Chemical, and Sensory Characteristics of Carrot-enriched White Compound Chocolate

¹ Department of Food Science Technology, Universitas Sebelas Maret, Jl. Ir. Sutami 36A, Surakarta 57126, Indonesia
² Research and Development Center for Food, Nutrition and Public Health, Universitas Sebelas Maret, Jl. Ir Sutami 36A, Surakarta 57126, Indonesia

^* Corresponding author: dimasrahadian@staff.uns.ac.id

Abstract

White compound chocolate is a type of chocolate that does not contain cocoa solids, causing low phenolic content and antioxidant activity. Adding ingredients rich in bioactive compounds, such as carrot powder, is an alternative solution to overcome this issue. The addition of powder ingredient could lead into a gritty texture in chocolate. Therefore, a milling process is necessary to improve smoothness of the product. This study was conducted to investigate the effects of carrot powder concentrations (10%, 15%, 20%) and milling duration (2.5 hours; 5 hours; 7.5 hours) on the physical characteristics (color and hardness), chemical characteristics (moisture content, phenolic content, flavonoid content, and antioxidant activity using DPPH and FRAP methods), and sensory characteristics (liking test, emo-sensory test, collative perception, and discrimination test) of white compound chocolate. The results showed that carrot powder concentration and milling time significantly affected white compound chocolate's physical and chemical characteristics. On the other hand, carrot powder concentration and milling time did not significantly affect the sensory characteristics of white compound chocolate, except in the discrimination test.