Development of Composite Meat Chocolate Fortified with Calcium and Plant Extracts

Abstract An attempt was made to improve the nutritional perception and textural stability of chocolate at higher tropical temperatures by developing a composite meat chocolate using meat protein powder and animal fat. The composite meat chocolate was fortified with calcium to reduce the cariogenicity (anticaries activity) and enriched with blueberry and raspberry extract (1%, 2% and 3%) as a preservative. The products were evaluated at 0, 2, 4, and 6 months of storage (25±1°C). Both, the protein and calcium content of the optimized meat chocolate increased (p 0.05) in cholesterol content. Addition of blueberry and raspberry extracts, particularly at 3% level, improved (p