From Vine-to-Jar: Nutritional, Physicochemical and Sensory Properties of Chickpea Chocolate Spreads Fortified with Grape-Derived Ingredients

Abstract

Current reformulation strategies call for the development of healthier nutrient-dense foods. Chickpeas are high in fiber and protein, while grape powder (GP) and grape skin powder (GSP) are grape-derived ingredients that could positively affect the functional properties of foods. This study evaluated the impact of GP and GSP addition on the properties of chickpea-based chocolate spreads. Three formulations (Control, GP-fortified, and GSP-fortified) were developed, and their in vitro radical-scavenging activity and their physicochemical properties, such as moisture, pH, color (L*, a*, b*), texture, oil separation, were tested, while their nutritional composition was calculated. Sensory evaluation was conducted with 47 naïve participants using a 5-point hedonic scale. The addition of GP and GSP reduced measured moisture content and enhanced the in vitro radical-scavenging activity under the assay conditions used. GSP resulted in the lowest pH, darkest color, highest oil separation, highest firmness, lowest instrumental spreadability, and lowest acceptance due to reported bitterness and astringency. However, addition of GP did not affect significantly instrumental spreadability and overall liking compared to the control. Overall, among the three formulations evaluated, the GP-fortified spread resulted in minimum changes in the physicochemical properties while maintaining sensory acceptability compared to the control, making it a promising ingredient for food formulations.