Development and Nutritional Profiling of Chocolate-Enrobed Confections Fortified with Apricot (Prunus armeniaca L.) and Mushroom (Agaricus bisporus L.).
This study developed a chocolate-enrobed confection fortified with apricot (Prunus armeniaca L.) and mushroom (Agaricus bisporus L.) to enhance nutritional and functional value. Optimized using Response Surface Methodology (RSM), the confection comprised 74% sugar syrup, 16 % dried apricot slices, a...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 13; no. 3; pp. 1050 - 1064 |
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| Autores principales: | , , , |
| Formato: | research tables/charts Journal Article |
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Current Research in Nutrition & Food Science
Dec2025
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=191099336&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 191099336 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 2347467X KIVQ jtl: Current Research in Nutrition & Food Science issn: 2347467X maglogo: N pubinfo: dt: Dec2025 vid: 13 iid: 3 pid: 25572 pub: Current Research in Nutrition & Food Science artinfo: ui: 191099336 191099336 191099336 10.12944/CRNFSJ.13.3.2 191099336 ppf: 1050 ppct: 14 formats: fmt: @attributes: type: P tig: atl: Development and Nutritional Profiling of Chocolate-Enrobed Confections Fortified with Apricot (Prunus armeniaca L.) and Mushroom (Agaricus bisporus L.). aug: au: SINGH, PUSHPAK KUMAR KHEDKAR, RENU DEEPAK CHANDRA, SURESH TALIWAL, CHHAVI affil: Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, India sug: subj: Apricot Mushroom Cacao Candy Food, Fortified Functional Food Food Handling Nutritive Value Evaluation Food Analysis Evaluation Plant Extracts India Experimental Studies Comparative Studies Descriptive Statistics Data Analysis Software Phytochemicals Spectrophotometers Spectrophotometry Antioxidants One-Way Analysis of Variance Post Hoc Analysis Dietary Supplements Phenols Dietary Fiber Food Technology ab: This study developed a chocolate-enrobed confection fortified with apricot (Prunus armeniaca L.) and mushroom (Agaricus bisporus L.) to enhance nutritional and functional value. Optimized using Response Surface Methodology (RSM), the confection comprised 74% sugar syrup, 16 % dried apricot slices, and 10% mushroom powder. The chocolate enrobed confection provided 384.36±0.97kcal with 4.16g protein, 4.16g fat, 2.19g fibre, 1.75mg iron, and 8.26mg vitamin C per 100g, while its low moisture (2.05%) supported longer shelf life. It also contained 13.58mg GAE/g total phenolics and showed concentration of 12.2mg/ml at IC50 DPPH radical scavenging activity, indicating strong antioxidant potential. The results demonstrate that incorporating these underutilized ingredients produces a nutrient-dense, antioxidant-rich confection, offering a healthier alternative to traditional chocolates and catering to the growing demand for functional foods. pubtype: Academic Journal doctype: research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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