Development of Chocolate Substitute Confectionary using Mango Derivatives

Chocolate is the most widely consumed food and flavour worldwide. Cocoa butter is the primary constituent of several chocolate products because of its distinctive fatty acid profile. The high cost of cocoa butter has led to extensive research into substitute fats that are more readily accessible and less expensive.

The present study examined the suitability of mango (Mangifera indica) derivates such as mango seed oil (mango butter) and Mango kernel powder as an alternative to cocoa butter and cocoa powder in the manufacturing of chocolate-based confectionary. This study optimized and compared mango-based chocolate alternatives with reference to sensory quality, nutritional value and sustainability as compared with control.Atotalof four treatments (T1-T4) wereusedtooptimize theappropriate proportionof mangobutter to be used along with the mango kernel powder along with control sample (TC).

Varying mango seed oil and powder levels significantly affected carbohydrates, total solids content, and total phenolic compounds of all treatments. However, protein and ash were not markedly influenced. The increased powder level along with lecithin @0.4% in experimental products resulted in improved texture and stability, whereas control product showed markedly higher texture score as compared to T1-T4 treatments. Sensory evaluation revealed that chocolate substitute mango confectionary with 19.0% mango seed fat and 10% mango seed powder was the most acceptable formulation for sensory scores, particularly for flavor, body and texture, and total score, indicating improved acceptability as compared to other treatments. The optimized product (T3) contained higher total phenolic compound (13.10 mg/kg) along with notable increase (per cent increase over control sample) in fiber: 1.02%, vitamin A: 38.34 µg/100 gm and vitamin C: 2.34 mg/100 g. The optimized product had desirable firmness (8.28 N/mm²) and breaking strength (3.2 mpa) were confirmed through textural analysis, and these fitted confectionary requirements.

The results indicated that mango derivatives have the potential to replace the traditional cocoa ingredients and provide good sensory attributes, nutritional value and environmental-friendly value addition.