Formulation and evaluation of oat-infused fortified chocolates

Abstract

This study focuses on the formulation and evaluation of oat-infused fortified chocolates aimed at enhancing nutritional value while maintaining sensory appeal. Chocolates, widely appreciated for their taste and antioxidant-rich composition, were fortified with oat powder derived from dried and ground Avena sativa. Oats are known for their high fibre content, particularly beta-glucan, and their beneficial effects on cardiovascular health and metabolic parameters. The study explored the influence of different drying methods (sun and shade) for oats and assessed the impact of packaging materials on product stability. Multiple trials were conducted to optimize the formulation based on sensory analysis, emphasizing taste, texture, colour, and flavour. A 45-day shelf-life study evaluated physical, chemical, and microbiological changes, including tempering, oxidation, rancidity, and microbial growth. Results indicated that chocolates stored at refrigeration temperature (4 °C) retained their sensory qualities significantly better than those stored at room temperature (25 °C). The integration of oats not only enhanced the nutritional profile but also positively influenced flavour and texture. The final product demonstrated desirable quality attributes and extended shelf life under controlled storage conditions, validating its potential as a functional and health-oriented chocolate formulation.