Optimization and functional analysis of Guava enriched chocolate formulation

Novel chocolate were formulated by addition of Guava powder in twenty sets of experiment adding guava powder in a range of 10 to 20g along with milk and cocoa powder to prepare a high, Vitamin C content, low calorie functional product. Responses were optimized and analyzed to visualize the interactive effect of various parameter on sensory attributes and textural properties of guava chocolate with response surface methodology (RSM). Graphs were used for each response to generate an optimum area by superimposition. The experimental values were found to be in close agreement to the predicted values and were within the acceptable limits indicating the suitability of the model in predicting quality attributes of guava chocolate. The study revealed that functional chocolate product made from 16% guava powder, 84% other ingredients was accepted over the conventional chocolate (100% milk and cocoa). Physicochemical and sensory properties of the optimized guava chocolate as well as storage study at two different temperatures 10 degrees C and 25 degrees C were deteunined. Guava powder significantly affected the level of total polyphenols (2.1 folds) and ascorbic acid content (2.5 folds), as compared to the control. The optimized functional chocolate was found acceptable after two months of storage at 10 +/- 1 degrees C and similar to 65% RH without any deteriorative effects on their quality. The storage at room temperature 25 degrees C for 2 months indicated an increase in hardness, total plate count, yeast and mold count, whereas a decrease in moisture content, and other sensory scores.