Proceedings of the International Conference on Sustainable Environment, Agriculture and Tourism (ICOSEAT 2022)

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Melting and Textural Characteristics of Dark Chocolate Formulated with Carrageenan-based Hydrogel Sweetened with Sucrose

Authors
Ika Nur Safitri Kusumawardani1, Arifin Dwi Saputro1, *, Meutia Cahya Kusuma1, Mira Aprilia Nur Fadilah1, Arima Diah Setiowati2, Sri Rahayoe1
1Dapartment of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
2Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
*Corresponding author. Email: arifin_saputro@ugm.ac.id
Corresponding Author
Arifin Dwi Saputro
Available Online 28 December 2022.
DOI
10.2991/978-94-6463-086-2_55How to use a DOI?
Keywords
Dark chocolate; Carrageenan; Hydrogel; Melting point; Textural characteristics
Abstract

Chocolate has some unique characteristics that solid at room temperature, brittle when broken and completely melts at body temperature. In the tropics, a specific approach in formulating chocolate is needed due to its high average temperature. This research aimed to develop formulation of heat-resistant chocolate with the addition of carrageenan-based hydrogel (CG). Experimental variables used were four concentrations of hydrogel namely 0 %, 3 %, 5 %, and 7%. Four parameters including moisture content, particle size, melting profile and hardness were evaluated at 0, 4, 8, and 12 days. The result manifested that the addition of carrageenan-based hydrogel influenced chocolate parameter. As the concentration of hydrogel increased, moisture content, melting point, hardness and particle size also increased.

Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the International Conference on Sustainable Environment, Agriculture and Tourism (ICOSEAT 2022)
Series
Advances in Biological Sciences Research
Publication Date
28 December 2022
ISBN
978-94-6463-086-2
ISSN
2468-5747
DOI
10.2991/978-94-6463-086-2_55How to use a DOI?
Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Ika Nur Safitri Kusumawardani
AU  - Arifin Dwi Saputro
AU  - Meutia Cahya Kusuma
AU  - Mira Aprilia Nur Fadilah
AU  - Arima Diah Setiowati
AU  - Sri Rahayoe
PY  - 2022
DA  - 2022/12/28
TI  - Melting and Textural Characteristics of Dark Chocolate Formulated with Carrageenan-based Hydrogel Sweetened with Sucrose
BT  - Proceedings of the International Conference on Sustainable Environment, Agriculture and Tourism (ICOSEAT 2022)
PB  - Atlantis Press
SP  - 413
EP  - 418
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-086-2_55
DO  - 10.2991/978-94-6463-086-2_55
ID  - Kusumawardani2022
ER  -