Publication: The nutritional composition, texture, colour, and sensory evaluation of chocolate bar formulated with brown seaweed (Kappaphycus Alvarezii) using response surface methodology (RSM)
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Date
2025-01
Authors
Nasri, Wan Nurfatihah Wan
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Abstract
By incorporating seaweed powder (Kappaphycus alvarezii) into the chocolate recipe, this study aimed to create a nutritious and high-dietary-fiber chocolate. In addition, salt has been added to the chocolate to improve its flavour while also determining its nutritional composition. Overripe banana powder, or OBP, was used in place of the sugar that originally was used to produce the chocolate. A total of two factors were set, each with different percentages of seaweed (1%, 2%, and 3%) and salt (0%, 0.5%, and 1%). The ratios/levels of seaweed and white salt in the milk chocolates’ formulation were optimised using a Central composite design (CCD) of response surface methodology (RSM). According to CCD of RSM, chocolate's hardness increased as more seaweed and salt were added. Similarly, seaweed considerably raised the amount of crude fiber in chocolate, whereas salt had little effect on it. Experiments 1 (seaweed 2%, salt 1%) and 9 (seaweed 2%, salt 0.5%), respectively, produced the two optimal formulations based on CCD. The nutritional analysis of these two tests was conducted in comparison to the control group, which consisted of 0% seaweed and 0% salt. The addition of 2% seaweed and 0.5% of salt to the formulation increased the moisture (2.54%), protein (0.65%), fat (0.65%), and ash (2.30%), while the composition of fat (46.37%) and carbohydrate (46.64%) was slightly reduced. In the sensory evaluation, Experiment 9 showed results in the highest appearance, colour, aroma, and aftertaste compared to control samples. In conclusion, a combination of 0.5% salt and 2% seaweed potentially work well to create a nutritious chocolate. Kappaphycus alvarezii able to improves the nutritional content of chocolate and may be utilised as an alternative ingredient in the creation of a high-fiber, nutrient-dense confectionery.