Effect of Moringa Leaves Powder Incorporated into Chocolate on the Quality and Stability Properties

Authors

Mansoor Abdul Hamid, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, Sabah, 88400, MalaysiaFollow
Jason Siew Kin Ming, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, Sabah, 88400, MalaysiaFollow
Mayrana Md. Nor, Institute of Food Security and Sustainable Agriculture (IFFSA), Universiti Malaysia Kelantan, Locked Bag No.100, Jeli, Kelantan, 17600, MalaysiaFollow
Hasmadi Mamat, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, Sabah, 88400, MalaysiaFollow
Jahurul Haque Akanda, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, Sabah, 88400, MalaysiaFollow

Abstract

This study was carried out to determine the effect of the addition of Moringa oleifera (Moringa) leaves powder? on the antioxidant and sensory properties of chocolate. Three formulations with different percentage of Moringa leaves powder (1, 3, and 5 percent) were studied. Through the hedonic sensory test, there is no significant difference (p less than 0.05) between the formulations for all attributes except the taste. Chocolate with 5 percent Moringa leaves showed the highest total phenolic content and antioxidant activity compared to the other formulations. The addition of moringa leaves caused decreased the chocolate hardness while increased the chocolate average particle size. After 8 weeks of storage, no bloom formation was observed on the surface of the chocolate but the hardness found to be decreased. chocolate associated with moringa leaves powder has potential with health benefit and still has good quality chocolate character.

Recommended Citation

Hamid, Mansoor Abdul; Ming, Jason Siew Kin; Nor, Mayrana Md.; Mamat, Hasmadi; and Akanda, Jahurul Haque (2021) "Effect of Moringa Leaves Powder Incorporated into Chocolate on the Quality and Stability Properties," Bulletin of Culinary Art and Hospitality: Vol. 1: Iss. 2, Article 1.
DOI: https://doi.org/10.17977/um069v1i22021p42-49
Available at: https://citeus.um.ac.id/bocah/vol1/iss2/1