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Effect of honey powder substitution on the calorie value, antioxidant activities and alpha-
amylase inhibition in dark chocolate

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1 Aida Amirah Rusli*, Nizaha Juhaida Mohamad, Azizah Mahmood, Nor Hayati Ibrahim

1 Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus,
Terengganu, Malaysia.

*Corresponding author: aidaamirahrusli@gmail.com

Abstract:

The health benefits shown by honey due to its antioxidant and antidiabetic properties have raised several
studies to substitute sugar for chocolate innovation. In this study, sugar was substituted with 70% of
honey powder to evaluate the effect on the calorie value, antioxidant and alpha-amylase inhibition of
dark chocolate. The honey powder was produced by adding 70% of either dextrose (H/D), maltodextrin
(H/M) or sucrose (H/S) and vacuum dried at 40°C for 6 h. The honey powder substitution into chocolate
at a 70% level was based on the preliminary study which showed the most acceptable particle size value.
The calorie values of dark chocolate were not affected by the honey powder substitution which remained
at 6 kcal. The addition of honey powder into dark chocolate showed a significant increase (p<0.05) in
antioxidant activity assessed by FRAP and DPPH. H/M showed the highest antioxidant activities for
both assays followed by H/D, H/S and control. Alpha-amylase inhibition was also significantly higher
(p<0.05) for H/M relative to other samples. Therefore, chocolate containing H/M showed the best
properties due to its highest antioxidant and alpha-amylase inhibition effect hence can be recommended
for further application in chocolate.

Keywords: Chocolate, Antidiabetic, Antioxidant, Alpha-amylase, Inhibition