Use of encapsulated olive leaf in production of functional white chocolate

In this study, the potential of producing chocolate with functional properties was investigated by encapsulating the extract obtained from olive leaves, which is one of the production residues obtained during the processing of olive, one of the important agricultural products of our country, into oil and adding it to white chocolate. For this, dried olive leaves were extracted and then encapsulated with milk powder by spray drying method. Olive leaf extracts encapsulated with skimmed milk powder have been used as a substitute for skim milk powder in the production of white chocolate. White chocolate samples were produced according to a total of 4 formulations, including the control sample. 0%, 3%, 6% and 9% (m/m) levels of encapsulated olive leaf extract powder were added to chocolate. The physical properties such as dry matter, color, water activity and antioxidant properties such as total phenolic substance determination and DPPH free radical removal effect were determined in the chocolate samples produced under laboratory conditions. In the study, it was determined that as the amount of encapsulated olive leaf extract in the chocolate samples increased, the amount of phenolic substances increased approximately 4.5 times and the DPPH radical scavenging effect values increased approximately 5.6 times. As a result of the sensory analyzes, although the sensory taste decreases as the encapsulated olive leaf extract ratio in the chocolate increases, especially the chocolates with 3% and 6% encapsulated olive leaf extract were accepted by the consumers. In addition, it was stated that chocolates with 3% encapsulated olive leaf extract had similar sensory properties with the control sample. Olive leaf, which is not included in our daily consumption due to its bitter taste, has shed light on the fact that it can be offered to people's daily consumption by participating in chocolate products that are increasing in popularity.