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

Functional chocolate was developed by incorporating various concentrations (0%, 5%, 10%, 15%, and 20%) of Ganoderma lucidum (GL). Proximate chemical analysis, total phenolic content (TPC) and total flavonoid content (TFC), as well as antioxidant and antitumor activity of chocolate samples, were measured at day 1 and 4th month of storage. To evaluate the oxidative stability during storage, peroxide value (PV), thiobarbituric acid reactive substances (TBARS), and acid value were measured. Color indexes and texture hardness were measured as quality criteria. Nutritional analysis revealed that fiber, moisture, fat, and protein contents ranged from 0.45% to 5.32%, 0.32% to 0.34%, 34.09% to 36.13%, and 0.43% to 13.4%, respectively. At 20% GL concentration, TPC and TFC reached 68.23 and 201.1 mg/g, respectively. The antioxidant activity of GL-enriched chocolate was measured at 63.69 μg/mL, showing improved oxidative resistance. Additionally, MTT assay results indicated that increasing GL concentration enhanced antitumor activity. Color analysis showed a concentration-dependent decrease in lightness (L*) and yellowness (b*), with an increase in redness (a*). Sensory evaluation demonstrated a decline in texture, sweetness, and color preferences at higher GL levels, although 5% GL retained good acceptability. These findings suggest that 5% GL is a promising additive for the development of functional chocolate, combining health-promoting properties with acceptable sensory qualities.