Characterization of fortified compound milk chocolate with microcapsulated chia seed oil

Fortified compound milk chocolates were prepared by adding different percentages (5%, 10%, and 15% w/w) of microcapsules containing chia seed oil (CSO). Sensory evaluation showed that the presence of the microcapsules did not have a significant effect (P > 0.05) on taste, texture and overall acceptance compared to the control. After storage for 120 days, sensory evaluations showed lower scores, which were not significant. Physicochemical properties of the fortified chocolates containing 10% of microcapsule were investigated at fresh and stored (120 days). Water activity and moisture of the chocolates were obtained in the range of 0.25–0.40 and 0.9–0.7%, respectively. According to the texture analysis hardness of fortified chocolate was less than control, however, it not significant. Thermal analysis showed that melting behavior of the fortified chocolate was affected by the wall material of microcapsules but not with CSO. Surface topographic and colourimetric measurements revealed the significant blooming of stored chocolate compare to control. The results indicated that the fortified chocolates can preserve their characteristics in comparison with the control chocolate.