E3S Web Conf.
Volume 332, 2021International Conference on Food Technology, Nutrition and Sustainable Agriculture (ICFTNSA 2021)
|Number of page(s)||7|
|Section||Food Process and Technology|
|Published online||13 December 2021|
The impact of Caesalpinia sappan L. powder addition on the quality attributes of white and milk chocolates
Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret. Jl. Ir. Sutami 36A Kentingan, Surakarta 57126 Indonesia
2 Department of Agricultural Product Technology, Vocational School, Universitas Sebelas Maret. Jl. Ir. Sutami 36A Kentingan, Surakarta 57126 Indonesia
* Corresponding Author: firstname.lastname@example.org
Sappan wood (Caesalpinia sappan L.) is a spice that has a high polyphenol content and has the potential to enrich the chocolate taste. This study evaluated the panelists’ acceptance and physical analysis (color and hardness) of white and milk compound chocolate with the addition of Sappan wood powder (0 %, 5%, 10%, 15%) by implementing a completely randomized design (CRD) experiment with one factor. The results showed that the addition of Sappan wood powder could reduce the panelists’ preference at the parameters of color, aroma, taste, texture and overalls. Hence, Panelists preferred white and milk compound chocolate without the addition of Sappan wood powder. Results of the physical analysis showed that the addition of Sappan wood powder decreased the chocolate brightness and increased the chocolate hardness.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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