Optimization and characterization of functional chocolate with addition of butter fruit milkshake powder as a source of phenolic, flavonoid and carotenoid

Butter fruit milkshake powder (BFMS) is a healthful mixture of avocado pulp and dairy components with high nutritional antioxidant activity. In this study, an attempt has been made to enhance the nutraceutical functional properties chocolate BFMS at 15-60% level based on physical, nutritional, sensory attributes, storage study. Sensory studies indicated that maximum score was found 30% incorporation without adverse effects. powder's addition increases contents fat, dietary fibers, proteins, phenolic, flavonoid, beta carotenoid content chocolate. Mineral element (Ca, Mg, Fe, Zn, Mn) were also increased in Storage fortification revealed BFMSC significantly more stable than control accepted by consumers up 60 days storage. This study shows fortified nutritionally improved economical acceptable properties. may increase market's revenue enable companies develop new type.