Panelist acceptance level and characterization of physical and chemical properties on dark chocolate bar with addition of kaffir lime (Citrus hystrix DC.) leaf essential oil

Abstract

Abstract In this study, panelist acceptance level, physical, and chemical properties of dark chocolate bar enriched with kaffir lime (Citrus hystrix DC.) leaf essential oil (0.25%, 0.5%, and 0.75%) were studied. The addition of kaffir lime leaf essential oil in dark chocolate bar is aimed to enrich the content of functional compounds in dark chocolate and is expected to create an Indonesian chocolate signature. The results showed that panelist acceptance level decreased with increasing concentration of kaffir lime leaf essential oil added in parameters of aroma, taste, and overall, thus, the highest panelists acceptance was dark chocolate bar with the addition of 0.25% kaffir lime leaf essential oil. The addition of various formulations of kaffir lime leaf essential oil showed a decrease in hardness significantly and the color differences between dark chocolate with and without addition of kaffir lime leaf essential oil were very small. The addition of 0.25% kaffir lime leaf essential oil increased the moisture content and antioxidant activity in dark chocolate bar significantly. Major compounds detected in GC-MS analysis of dark chocolate bar with the addition of 0.25% kaffir lime leaf essential oil were theobromine, citronellal, caffeine, and vanillin.