Physicochemical properties, sensory acceptability, and antioxidant activity of chocolate bar fortified by solid lipid nanoparticles of gallic acid

The chocolate bar is a processed cocoa product that rich in polyphenols, but polyphenols decrease during processing. Gallic acid encapsulated the form of solid lipid nanoparticles (SLN) can be solution for fortification phenolic compounds bars. This study aimed to obtain right concentration SLN-gallic manufacture SLN was made by double emulsion method and added fat Monoacylglycerol (MAG) Diacylglycerol (DAG) from coconut stearin as an emulsifier well matrix. concentrations used were 0%, 2.5%, 5%, 7.5%. results showed addition affected characteristics physicochemical, sensorial, antioxidant activity higher gallic increased total activity. However, color, texture, organoleptic properties decreased. microstructure did not show significant difference, namely spherulite needlelike crystal. best treatment obtained adding 5% on bars with IC50 174.24 ± 2.48 favored panelists. resulted crystal morphology spherulite, small spread out, polymorphism pattern dominated beta crystals. Thus, suitable up into