Assessing Quality Attributes and Antioxidant Effects in Chocolate Milk Formulated with Gum Arabic and Desert Truffle

Abstract

The increasing demand for functional and nutritious beverages necessitates the exploration of novel ingredients and formulations. This study evaluated the impact of supplementing chocolate milk with desert truffles powder and varying concentrations of gum arabic on its chemical composition, viscosity, color characteristics, antioxidant activity, and sensory attributes. Desert truffles powder was consistently incorporated at 2% across all treatments, while gum arabic concentrations varied from 0% to 1.5%. The results revealed significant enhancements in the nutritional profile, particularly in treatments with higher gum arabic concentrations, which showed increased solids-not-fat, protein, and carbohydrate contents. Additionally, the viscosity and shear stress values of the chocolate milk improved with the addition of gum arabic, enhancing its texture and stability. Color analysis demonstrated a darker and more intense coloration in samples with higher gum arabic levels. Antioxidant activity, assessed through total phenolic content, DPPH, and ABTS scavenging activity, was highest at moderate gum arabic concentrations but declined at higher levels. A high correlation was observed between total phenolic content and both DPPH and ABTS scavenging activities. Sensory evaluation indicated no significant differences in flavor, consistency, color, and overall acceptability across treatments, suggesting that the nutritional enhancements did not compromise sensory qualities. Overall, this study highlights that incorporating desert truffles powder and gum arabic can effectively improve the functional and nutritional properties of chocolate milk, presenting it as a viable option for health-oriented consumers.