Improving the properties and sensory acceptability of vegan chocolate formulated with oat milk and soy protein isolate by incorporating encapsulated strawberry extract

This study aimed to investigate the physicochemical properties, antioxidant activity, and organoleptic characteristics of vegan milk chocolate with various formulas. To achieve this objective, seven treatment formulas were used with different levels of OM and SPI, and ESE was added. The parameters analyzed included color, texture profile, particle size distribution, melting profiles, polymorphism, microstructure, fat content, protein content, total phenolics, total flavonoids, antioxidant activity, and organoleptic characteristics. The results showed that the combination of OM and SPI ratios, alongside the addition of ESE, significantly influenced the physicochemical and organoleptic characteristics of milk chocolate. During the reformulation of vegan milk chocolate, type VI (β1) polymorphic crystals were obtained, and no fat bloom was observed, signifying the success of the process. Through organoleptic testing, VC1, VC2, and VC5 received the highest preference from panelists. In particular, VC5 was observed to have the best physicochemical and organoleptic characteristics in this study; the reformulation of milk chocolate was suitable for vegan consumers as a non-dairy plant-based product option.