Physical and sensory characteristics of milk and white compound chocolate added with Asian pigeonwings flower (Clitoria ternatea)

¹ Departement of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir. Sutami 36A Kentingan, Surakarta, 57126, Jawa Tengah, Indonesia
² Department of Pharmaceutics, Faculty of Pharmacy, Universitas Gadjah Mada, Jl. Sekip Utara, Sinduadi, 55281, Yogyakarta, Indonesia

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

Abstract

Milk compound chocolate and white compound chocolate are confectionery products derived from cocoa that are popular worldwide, while the Asian pigeonwings flower is an herbal plant with the potential to be added to chocolate to increase the functional value of chocolate product. In this study, Asian pigeonwings flower powder was added to milk compound chocolate and white compound chocolate and evaluated its physical and sensory characteristics. The experimental design employed a completely randomized design (CRD) with one factor: the concentration of Asian pigeonwings flower powder (0%, 5%, 10%, and 15%). Physical characteristics included color and hardness, while sensory characteristics consisted of color, aroma, taste, texture, and overall, determined by a scoring preference test. The results revealed that the addition of Asian pigeonwings flower powder affected the chocolate’s color and hardness and decreased the panelists’ acceptance levels. In this case, further research about optimizing the formulation is needed, for example encapsulation of Asian pigeonwings flower extract in milk compound chocolate and white compound chocolate to improving physical and sensory attributes.