Abstract
An attempt was made to improve the nutritional perception and textural stability of chocolate at higher tropical temperatures by developing a composite meat chocolate using meat protein powder and animal fat. The composite meat chocolate was fortified with calcium to reduce the cariogenicity (anticaries activity) and enriched with blueberry and raspberry extract (1%, 2% and 3%) as a preservative. The products were evaluated at 0, 2, 4, and 6 months of storage (25 ± 1 °C). Both, the protein and calcium content of the optimized meat chocolate increased (p < 0.05) by 93% and a significant (p < 0.05) decrease in fat, carbohydrate and total calories was recorded without any increase (p > 0.05) in cholesterol content. Addition of blueberry and raspberry extracts, particularly at 3% level, improved (p < 0.05) the lipid oxidative [TBARS (mg malonaldehyde/kg), DPPH (% inhibition), total phenolic content (mg/g)] and microbial [free fatty acids (% oleic acid), total plate count (log10 cfu/g)] stability while improving the sensory quality and functional value of the products.
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•A composite meat chocolate was developed using meat protein powder, animal fat and calcium lactate.•Meat protein powder (10%) increased the protein of composite meat chocolate by 93%.•Calcium fortification (calcium lactate@1.0%) increased the calcium of the product by 93%.•Blueberry and raspberry extract improved the storage quality and functional value of the products.