Calorie content, physicochemical properties, and textural characteristics of dark chocolate enriched with date pulp and sesame fiber

Abstract

This study explores the use of date pulp (DP) and sesame fiber (SF) as replacements for sucrose and milk powder in dark chocolate to improve its nutritional profile. DP, extracted from Shahani dates, and SF, derived from sesame flour, are known for their antioxidant properties and health benefits. Chocolate formulations were prepared by substituting sucrose with DP and milk powder with SF in varying ratios. Fundamental analyses included antioxidant activity (DPPH assay), moisture, acidity, fat, sugar content, texture, and calorie value, with statistical evaluation using ANOVA and DMRT. Results indicated that increasing DP and SF levels enhanced antioxidant activity, with the highest DPPH inhibition observed at 20% DP and 8% SF (p<0.05). Moisture, acidity, and fat content rose, while sugar content declined significantly (p<0.05). Texturally, chocolates became softer with decreased yield stress and maximum force as DP and SF increased. Calorie content also rose notably with higher DP and SF proportions. In conclusion, substituting DP and SF improves dark chocolate’s antioxidant capacity, moisture, and texture while reducing sugar content. However, it also results in increased fat and calorie content. These findings suggest that DP and SF may enhance the nutritional value of dark chocolate as well as its textural properties when applied in a balanced ratio.