Development of a chocolate bar with added carrot peel flour

Abstract

The present study aimed to develop a 68% dark chocolate incorporating carrot peel flour (CPF), using this agro-industrial co-product as a natural source of dietary fiber. The research was divided into three phases. In Phase 1, CPF was produced and characterized, obtaining an 8.68% yield, moisture content of 6.67%, water activity below 0.46, and 38% of dietary fiber. In Phase 2, dark chocolate bars were formulated with various levels of CPF inclusion (0%, 3%, 6%, 9%, and 12%) by partially substituting sugar. The results showed that the incorporation of CPF generated more orange-brown tones and lower values of cutting force and adhesiveness. In the sensory evaluation, the treatment with 3% CPF obtained similar acceptance to the control (“moderately liked”), maintaining pleasant flavor, aroma, and consistency. Moreover, treatments with 3% and 6% CPF were equally preferred as the control. In Phase 3, the nutritional labelling of these products confirmed that the chocolate bar with 6% CPF presented a lower caloric value (170 kcal per 30 g serving) and reached the optimal value to be classified as a “good source of fiber” (>3 g/100 g), according to the RTCA 67.01.60:23 standards. Overall, results demonstrated that inclusion of moderate levels of CPF resulted in dark chocolate with improved nutritional properties and good sensory acceptability. Further studies are recommended to evaluate other fiber sources in the production of both dark and milk chocolates.