An approach to sustainability and circularity regarding the influence of the heat treatment duration of sugar syrup and the addition of Aronia Melanocarpa by-products as powder on the physico-chemical characteristics of artisanal chocolate

The main aim of the current research was to assess the possibilities of integrating Aronia Melanocarpa coarse powder, a by-product resulting from the processing of aronia juice, to obtain innovative chocolate with an appropriate commercial formula, in the context of the circular economy and sustainability approach, thus valorising the mentioned waste. Aronia powder is a versatile product that can be easily integrated into semi-viscous or thick food products. The experimental protocol was based on the factorial combination between 3 different concentrations of coarse Aronia powder addition (1%, 2%, 3%) plus an untreated control, and two durations of heat treatment of the sugar syrup at 103.5°C (7 and 10 minutes). The research results showed that both the concentration of chokeberry powder addition and the heat treatment duration had a significant impact on the textural parameters maximum strength and mechanical work, as well as on the colour components L*, a∗ and b*, whereas pH was only affected by Aronia powder addition. This research highlights the need to identify the most effective Aronia powder addition percentage and the technological process to obtain a qualitative or healthy chocolate.