The Effect of Green Tea Powder Supplementation on The Physical, Chemical, Thermal, and Flow Characteristics of Three-Dimensional White Chocolate Compound

Oleh :
Nimas Andhini Weningsari - H0922081 - Fak. Pertanian

THE EFFECT OF GREEN TEA POWDER SUPPLEMENTATION ON PHYSICAL, CHEMICAL, THERMAL, AND FLOW CHARACTERISTICS OF THREE-DIMENSIONAL WHITE CHOCOLATE Nimas Andhini Weningsari H0922081 ABSTRACT White chocolate compound has suitable characteristics for three-dimensional (3D) food printing; however, it contains relatively low levels of bioactive compounds. Green tea powder is a rich source of phenolic compounds and antioxidants that have the potential to enhance the functional value of white chocolate compound. This study aimed to evaluate the effect of green tea powder supplementation on the physical, chemical, thermal, and rheological characteristics of white chocolate compound for 3D printing applications. A Completely Randomized Design (CRD) with one factor, the green tea powder concentration (0%, 4%, 8%, 12%, and 16%), was applied. The analyses included physical characteristics (Surface area, thickness, and hardness), chemical characteristics (water and fat content), thermal characteristics using Differential Scanning Calorimetry (DSC), and rheological characteristics using a rheometer. The data were analyzed using One-Way ANOVA, followed by Duncan’s Multiple Range Test (DMRT) at a 95% confidence level. The results showed that green tea powder supplementation significantly affected the thickness, hardness, moisture content, fat content, thermal properties, and rheological properties of white chocolate compound. Increasing green tea powder concentration generally decreased thickness and fat content, while increasing moisture content. Green tea powder supplementation also altered the thermal and rheological properties of the samples. No significant effect was observed on the surface area. All formulations exhibited shear-thinning behavior. The 4% formulation showed the lowest viscosity, thickness, and hardness. The control sample exhibited the highest viscosity and thickness. Differential Scanning Calorimetry analysis observed that green tea powder supplementation altered the glass transition (Tg), onset, peak, and endset. Overall, green tea powder supplementation influenced the physical, chemical, thermal, and flow characteristics of the white chocolate compound and demonstrated its potential to modify material properties for three-dimensional food printing.