| dc.description.abstract | Preparation of stevia chocolate is an innovative, futuristic research in the field of
functional food preparation which may enhance the medicinal value without an
adverse effect to human health. This study aimed to compare the quality
characteristics, antioxidants, and sensory properties, of dark chocolate enhanced
with stevia powder at different ratios. Dark chocolates were prepared by
substituting an equivalent amount of sucrose with stevia powder (0%, 3%, 6%).
The stevia chocolate was found to be rich in protein (6.25%), and fat (37.77%).
Moreover, the 6 - St sample had total phenolic content (4.65 ± 0.12% mg gallic
acid equivalents (GAE)/100g dry weight) higher than the remaining samples, and
the antioxidant capacity of 6 - St also was the highest at 3.65 ± 0.03%.
Moreover, adding stevia powder reduced the moisture content of dark chocolate,
as a result, the 3 - St, 6 - St samples had the values of antioxidants and total
phenolic higher than the other sensory evaluations showed significant differences
in all sensory attributes between samples. The created samples' whole quality
value is recorded. It was observed that the addition of an appropriate amount of
stevia in a certain ratio enhanced the product's sensory, physical, and nutritional
properties. Stevia chocolate demonstrated excellent quality attributes across all
criteria. The created chocolate is good, and the results were satisfactory.
Therefore, sugar-free chocolate with health advantages might entice people to
sample it and consume it for their overall well-being. Therefore, the creation and
use of such functional meals will benefit people with various ailments in addition
to improving the population's nutritional condition. | en_US |
