Chemical, technological, and biological evaluation of a novel type of low-fat chocolate spread prepared from Orange albedo powder-based gel

Abstract

This study is the first of its kind to investigate replacing Palm oil in chocolate spreads with orange albedo powder-based gel (OAP‐gel) and to evaluate its effects on chemical, Technological, sensory, and biological properties using Sprague Dawley rats. The purpose was to advance a healthier, sustainable chocolate spread by formulating samples with “25%, 50%, 75%, and 100%” Palm oil substitution ratios and comparing them with the commercial control. Results exposed that replacing 75% of fat in chocolate spreads with (OAP- gel) resulted in significant enhancements in protein, minerals, carbohydrates, and crude fiber values, also, in L*and a*coordinates, sensory features such as appearance, color, and overall acceptability. DPPH scavenging action of OAP improved with longer incubation times; there were significant decreases in ether extract, caloric content, consistency, and viscosity. while, there were nope significant variances in terms of density, water activity, pH value, specific volume, Break Point, Firmness, Cohesiveness, taste, texture, and odor in comparison to commercial spread. The biological assessment showed that the rats which fed the 100% OAP‐gel sample showed a significant decrease in blood glucose (-6%), total cholesterol (-20.7%), LDL (-14.4%), triglycerides (-21.6%), ALT (-29.8%), ALP (-4.2%), and MDA (-38.6%), and the antioxidant enzymes (CAT) and (SOD) significantly increased with (15%) and (129.4%) respectively; No considerable changes in body mass gain, comparative organ weights, or feed efficiency had been observed. In conclusion, replacing 75% of palm oil with OAP‐gel combined the nutritional and health enhancements with maintaining sensory appeal, making it a promising and innovative alternative for healthier and sustainable chocolate spreads.