Investigating the physicochemical properties of the beneficial dark chocolate with Ganoderma lucidum mushroom
Subject Areas : ChemYasaminzahra Bazyar 1 * , M. Rabbani 2 , محمد حسین عزیزی 3
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3 - دانشگاه تربیت مدرس
Keywords: dark chocolate, Ganoderma lucidum, useful,
Abstract :
Introduction: Ganoderma is a promising source for new functional food products and due to its balanced chemical composition, it can be used to increase the nutritional value of foods. In this study, an attempt was made to use a new formulation to promote health and wellness.
Materials and Methods: The chocolate treatments studied in this study were: Treatment 1 (control), Treatment 2 (containing 5% Ganoderma lucidum), Treatment 3 (containing 10% Ganoderma lucidum), and Treatment 4 (containing 15% Ganoderma lucidum). The tests performed included: fiber determination, determination of thiobarbituric acid reactive substances, determination of peroxide index, determination of color indices, moisture, fat, and protein, sensory evaluation, determination of acidity and pH, and determination of hardness. The studies were conducted in a factorial design based on a completely randomized design using SPSS software.
Results: Based on the results obtained in acidity and pH, the percentage of fat and moisture in different treatments did not differ statistically significantly (p<0.05), but the percentage of protein and fiber in different treatments increased with increasing percentage of Ganoderma lucidium (p>0.05). Based on the results obtained, with increasing percentage of Ganoderma lucidium, the peroxide index and thiobarbituric acid index (TBARS) also decreased. With increasing percentage of Ganoderma lucidium, the amount of redness (a*) also increased and the amount of yellowness (b*) and brightness (L*), and hardness also decreased in chocolate samples. In chocolate samples, with increasing percentage of Ganoderma lucidium, the sweetness, texture, color, melt-in-the-mouth and overall acceptance scores decreased (p>0.05), and among the samples, the sample containing 5% obtained the highest score.
Conclusion: Finally, according to the results obtained, the use of Ganoderma mushroom in the formulation of products such as chocolate can provide a new formulation to promote health and wellness.
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