Impact of Pistacia Lentiscus Gum Addition on Functional and Quality Properties of Dark Chocolate

This study examined the incorporation of Pistacia lentiscus gum (PLG) in dark chocolate production and evaluated its effects on the chocolate's functional attributes, quality properties, and consumer preferences. A simplex lattice mixture design was used to create an experimental design for producing dark chocolate with/without PLG. Cocoa liquor (35-40%), sugar (35-40%), and PLG (0-5%) were selected as variables, and moisture content, total phenolic content, total antioxidant capacity, hardness, and flow properties were selected as responses. PLG addition increased moisture, phenolic content, antioxidant capacity, and hardness, while Casson viscosity and yield stress decreased. The optimal dark chocolate formulation was 35.07% cocoa liquor, 39.93% sugar, and 5.00% PLG. Sensory analysis was performed on dark chocolate with/without PLG, and the highest overall acceptance score for dark chocolates with PLG was achieved with 35% cocoa liquor, 40% sugar, and 5% PLG (Run 12). A less bitter dark chocolate was obtained without compromising key quality properties. This study suggests that PLG could be used as a potential functional ingredient in dark chocolate to enhance its nutritional profile and offer an alternative formulation that may appeal to consumers with specific sensory preferences.