COMPOSITION OF CHOCOLATE BAR WITH ADDITION OF PASTE OF PORphyridium cruentum AS A NATURAL RED COLOR

Abstract

This invention relates to a chocolate bar composition with the addition of Porphyridium cruentum paste. Porphyridium cruentum contains the pigment phycoerythrin which produces the red color in chocolate. More specifically, this invention relates to a chocolate bar composition with natural coloring consisting of cocoa butter, Porphyridium cruentum paste, full cream milk, and compound white chocolate. The chocolate bar composition with the addition of Porphyridium cruentum paste consists of cocoa butter 37% (w / w), Porphyridium cruentum paste 8% (w / w), full cream milk 10% (w / w) and compound white chocolate 45% (w / w). The chocolate bar produced with this composition contains 3.57 mg / g phycoerythrin pigment, 254 µg / mL antioxidant activity, 2.04 µg GAE / g total phenol, slip melting point 33.60℃, red color indicated by L value 34.83; a* 18.74 and b* 12.11, and is most preferred by panelists in terms of appearance, texture, aroma and taste.