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

Mansoor Abdul  Hamid; Jason Siew  Kin Ming; Mayrana Md.  Nor; Hasmadi  Mamat; Jahurul Haque  Akanda

doi:10.17977/um069v1i22021p42-49

Authors

Mansoor Abdul Hamid Universiti Malaysia Sabah
Jason Siew Kin Ming Universiti Malaysia Sabah
Mayrana Md. Nor Universiti Malaysia Kelantan
Hasmadi Mamat Universiti Malaysia Sabah
Jahurul Haque Akanda Universiti Malaysia Sabah

DOI:

https://doi.org/10.17977/um069v1i22021p42-49

Keywords:

Moringa Oleifera, Chocolate, Sensory Evaluation, Total Phenolic Content, Antioxidant Activity

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.

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