Characterization of White Chocolate Enriched with Free or Encapsulated Pomegranate Extract

Chocolate is a popular food product and white chocolate is one of the major chocolate types with low functionality than other chocolate kinds. 

For increasing the functionality of white chocolate, pomegranate extract was added in two different forms (free or encapsulated) as well as various concentrations (1, 2, 3, 4 and 5g/200g). Coacervation method was chosen for encapsulation of pomegranate extract. Quality parameters of chocolate samples including color index, melting behavior, flow behavior using rheometer, SEM technique, particle size distribution, texture analysis and organoleptic evaluation were performed. Other analysis included determination total phenolic compounds level and antioxidant characteristics of samples. 

Results affirmed that adding the pomegranate extract (either free or encapsulated) causes decreasing Tonset, Tpeak and DH of white chocolate than control sample. In the case of the addition of pomegranate extract, casson yield stress dropped, but casson viscosity increased. The addition of pomegranate extract resulted in changes in color indexes and particle size distribution (p <0.05). White chocolate samples included pomegranate extract (either free or encapsulated) have more phenolic content and antioxidant activity than control sample. Sensory properties also affected by chocolate formulation and samples contained encapsulated pomegranate extract had better organoleptic characteristics rather than samples contained free pomegranate extract. 

Pomegranate extract is in two forms (free or encapsulated) could enhance the functionality of white chocolate in term of antioxidant activity. Organoleptic characteristics also affected by chocolate formulation, and samples contained encapsulated pomegranate extract had better organoleptic characteristics than samples contained free form.