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Effect of Ganoderma lucidum to Produce Functional Chocolate: Physicochemical, Textural and Sensory Properties

  • 0Department of Food Science and Technology, North Tehran Branch Islamic Azad University Tehran Iran.
Food Science & Nutrition +

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September 18, 2025

|

September 18, 2025

View abstract on PubMed

Summary

This summary is machine-generated.

Functional chocolate enriched with Ganoderma lucidum (GL) shows enhanced antioxidant and antitumor properties. A 5% GL concentration offers the best balance of health benefits and sensory acceptability.

Area Of Science

  • Food Science
  • Nutraceuticals
  • Pharmacology

Background

  • Functional foods offer health benefits beyond basic nutrition.
  • Ganoderma lucidum (GL) is a medicinal mushroom with known bioactive compounds.
  • Incorporating bioactive ingredients into popular foods like chocolate enhances consumer appeal and accessibility.

Purpose Of The Study

  • To develop functional chocolate by incorporating varying concentrations of Ganoderma lucidum (GL).
  • To evaluate the chemical, antioxidant, antitumor, and sensory properties of GL-enriched chocolate during storage.
  • To determine the optimal GL concentration for functional chocolate production.

Main Methods

  • Ganoderma lucidum (GL) was added at 0%, 5%, 10%, 15%, and 20% to chocolate.
  • Proximate analysis, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (DPPH assay), and antitumor activity (MTT assay) were measured.
  • Oxidative stability (peroxide value, TBARS, acid value), color, and texture were assessed during storage.

Main Results

  • GL enrichment increased fiber, TPC, TFC, antioxidant, and antitumor activities.
  • Higher GL concentrations (up to 20%) boosted bioactive compound content and bioactivity.
  • Chocolate with 5% GL demonstrated good acceptability, while higher concentrations negatively impacted sensory attributes like texture and sweetness.

Conclusions

  • Functional chocolate enriched with Ganoderma lucidum (GL) exhibits significant antioxidant and antitumor potential.
  • A 5% GL concentration is identified as optimal, balancing enhanced health properties with desirable sensory characteristics.
  • GL-enriched chocolate represents a promising functional food product with potential health benefits.

Keywords:

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