The physicochemical, antioxidant, and sensory properties of chocolate biscuits incorporated with encapsulated mangosteen (Garcinia mangostana L.) peel extract

Figures & data

Table 1. Chocolate biscuits incorporated with encapsulated mangosteen peel extract in different formulations.

Raw material (g)	Sample
	F0	F1	F2	F3	F4
Flour	108	108	108	108	108
Margarine	60	60	60	60	60
Fine granulated sugar	48	48	48	48	48
Milk powder	30	30	30	30	30
Egg yolk	24	24	24	24	24
Cocoa powder	8.4	8.4	8.4	8.4	8.4
Baking powder	2.4	2.4	2.4	2.4	2.4
Vanilla	1.2	1.2	1.2	1.2	1.2
Mangosteen peel extract encapsulated (%w/w)	0	1	3	5	7

Figure 1. Typical instrument texture profile analysis (TPA) graph (Modified image from Liu et al.^[21]

Table 2. The total polyphenol content of chocolate biscuits incorporated with encapsulated mangosteen peel extract in different formulations.

Sample	Total polyphenol content (mg GAE/g sample)				Percentage change (dough to biscuit) analytically
	Dough analytically	Dough theoretically	Biscuit analytically	Biscuit theoretically
F0	2.17 ± 0.01	2.17 ± 0.01	1.38 ± 0.01	1.38 ± 0.01	36.35 ± 0.83
F1	3.13 ± 0.04^a	2.96	2.71 ± 0.03^a	2.18	13.47 ± 0.46
F2	4.85 ± 0.04^b	4.56	4.22 ± 0.01^b	3.77	13.13 ± 0.56
F3	6.47 ± 0.07^c	6.16	5.61 ± 0.04^c	5.37	13.26 ± 0.60
F4	8.16 ± 0.03^d	7.76	7.05 ± 0.02^d	6.97	13.63 ± 0.29

The values are expressed as mean± standard deviation. The values followed by different lowercase letters in the same column indicate a statistically significant difference at p < 0.05. TPC extract 869.33 ± 0.22 mg GAE/g extract; encapsulated extract: 79.83 ± 0.01 mg GAE/g sample

Table 3. Total flavonoid content of chocolate biscuits incorporated with encapsulated mangosteen peel extract in different formulations.

Sample	Total flavonoid content (mg QE/g sampel)				Percentage change (dough to biscuit) analytically
	Dough analytically	Dough theoretically	Biscuit analytically	Biscuit theoretically
F0	1.72 ± 0.04	1.72 ± 0.04	1.23 ± 0.02	1.23 ± 0.02	28.39 ± 1.59
F1	2.25 ± 0.03^a	1.84	2.05 ± 0.02^a	1.35	8.71 ± 1.55
F2	3.05 ± 0.03^b	2.07	2.78 ± 0.03^b	1.58	8.89 ± 0.44
F3	4.06 ± 0.05^c	2.31	3.72 ± 0.03^c	1.82	8.35 ± 0.54
F4	5.17 ± 0.03^d	2.54	4.73 ± 0.03^d	2.05	8.52 ± 0.63

The values are expressed as mean± standard deviation. The values followed by different lowercase letters in the same column indicate a statistically significant difference at p < 0.05. TFC: extract 91.54 ± 0.45 mg QE/g extract; encapsulated extract: 11.83 ± 0.01 mg QE/g sample

Figure 2. Thermal degradation mechanism of anthocyanins.^[43]

Table 4. Antioxidant activity of chocolate biscuits incorporated with encapsulated mangosteen peel extract in different formulations.

Sample	Antioxidant activity, IC50 (ppm)		Percentage change (dough to biscuit)
	Dough	Biscuit
F0	302.66 ± 0.12	360.12 ± 0.08	18.98 ± 0.06
F1	257.67 ± 0.11^d	271.79 ± 0.05^d	5.48 ± 0.05
F2	184.84 ± 0.17^c	195.58 ± 0.09^c	5.81 ± 0.10
F3	135.47 ± 0.28^b	143.36 ± 0.05^b	5.82 ± 0.23
F4	101.66 ± 0.14^a	106.80 ± 0.06^a	5.06 ± 0.12

The values are expressed as mean± standard deviation. The values followed by different lowercase letters in the same column indicate a statistically significant difference at p < 0.05. Antioxidant activity: extract 91.54 ± 0.45 mg GAE/g extract; encapsulated extract: 11.83 ± 0.01 mg GAE/g sample. Ascorbic acid was used as a standard. with IC₅₀ 2.86 ± 0.02 ppm

Figure 3. Peroxide value of chocolate biscuits incorporated with encapsulated mangosteen peel extract in different formulations during storage.

Table 5. Texture profile characteristic of chocolate biscuits incorporated with encapsulated mangosteen peel extract in different formulations.

Sample	Hardness (N)	Fracturability (mm)
F0	15.54 ± 0.27	4.39 ± 0.17
F1	18.61 ± 0.31^a	5.25 ± 0.22^a
F2	19.68 ± 0.13^b	6.28 ± 0.17^b
F3	21.36 ± 0.36^c	7.59 ± 0.08^c
F4	22.62 ± 0.19^d	9.75 ± 0.22^d

The values are expressed as mean± standard deviation. The values followed by different lowercase letters in the same column indicate a statistically significant difference at p < 0.05.

Table 6. Color analysis of chocolate biscuits incorporated with encapsulated mangosteen peel extract in different formulations.

Sample	L*	a*	b*	Browning index
F0	39.83 ± 0.04	11.53 ± 0.04	17.01 ± 0.03	24.00 ± 0.07
F1	39.80 ± 0.05^b	11.55 ± 0.03^a	17.04 ± 0.05^a	24.06 ± 0.04^a
F2	39.76 ± 0.03^b	11.58 ± 0.03^a	17.11 ± 0.02^b	24.14 ± 0.05^b
F3	39.66 ± 0.01^a	11.69 ± 0.03^b	17.15 ± 0.03^c	24.41 ± 0.05^c
F4	39.65 ± 0.03^a	11.74 ± 0.03^c	17.21 ± 0.02^d	24.51 ± 0.04^d

The values are expressed as mean± standard deviation. The values followed by different lowercase letters in the same column indicate a statistically significant difference at p < 0.05.

Figure 4. The physical appearance of chocolate biscuits incorporated with encapsulated mangosteen peel extract in different formulations in the study.

Figure 5. Spider web graph of sensory attributes of chocolate biscuits incorporated with encapsulated mangosteen peel extract in different formulations.

Figure 6. The Pearson correlation coefficient (r) between variables. TPC (total polyphenol content); TFC (total flavonoid content); IC₅₀ (antioxidant activity); POV (peroxide value); H (hardness); F (fracturability); L* (lightness); a* (redness); b* (yellowness); BI (browning index). The correlation is statistically significant at p < .05.

Liu, Y. X.; Cao, M. J.; Liu, G. M. 2019. Texture Analyzers for Food Quality Evaluation. In Evaluation Technologies for Food Quality, Zhong, J., Wang, X. Woodhead Publishing Series in Food Science, Technology and Nutrition, Eds., 441–463. https://www.sciencedirect.com/science/article/pii/B9780128142172000172. Sawston, Cambridge, United Kingdom: Woodhead Publishing: DOI: 10.1016/B978-0-12-814217-2.00017-2.

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