Development of Rosemary Dark Chocolate Enriched with Orange Peel Powder

Yeo, Xi En (2019) Development of Rosemary Dark Chocolate Enriched with Orange Peel Powder. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Dark chocolate contains high level of antioxidants such as polyphenols, flavanols and catechin which have been associated with numerous health benefits. This project aims to develop rosemary and orange peel dark chocolate. Rosemary is known for its aroma and antioxidant properties. Orange peel, an agricultural waste, is utilized as a functional ingredient to increase the fiber content of the dark chocolate. Proximate composition, physicochemical properties and sensory quality of two formulations of dark chocolate were examined. Rosemary with orange peel dark chocolate contained 8.75% crude protein, 2.90% crude fibre, 49.10% crude fat, 3.75% ash content, 8.13% moisture, 27.37% carbohydrate and 586 calories/100g. The addition of rosemary and orange peel powder significantly increased (p<0.05) the amount of crude protein and crude fiber in dark chocolate. The DPPH radical scavenging activity of rosemary with orange peel dark chocolate (82.54±3.17%) was significantly higher (p<0.05) than that of the sample without rosemary and orange peel (66.14±0.92%). Rosemary with orange peel dark chocolate contained total phenolic content (6.51 mg GAE/g) and total flavonoid content (1.27 mg CAE/g). The mean overall acceptability score of rosemary with orange peel dark chocolate was 6.96 out of 9 with an acceptance index of 77%. The mean scores for appearance, color, taste, aroma, melting properties and smoothness were 6.26, 6.74, 6.54, 6.50, 6.86 and 6.84, respectively. In conclusion, the development of rosemary with orange peel dark chocolate provides an alternative way to deliver healthy ingredients to consumers. The product has acceptable sensory quality and increased protein, crude fiber and antioxidants. Keyword: rosemary dark chocolate, orange peel powder, antioxidants