Development of Chocolate with White Glutinous Barley Flour and Yellow Rice Flour

Chocolate, a globally popular foodstuff, is becoming increasingly expected to meet consumer demands for health and nutritional benefits. The objective of this study was to develop a functional chocolate product by incorporating white glutinous barley and yellow rice in order to enhance its antioxidant properties. The chocolate was manufactured with the incorporation of white glutinous barley flour and yellow rice flour, following the tempering and molding processes. The findings demonstrated that the WY group (chocolate with white glutinous barley and yellow rice) exhibited a markedly elevated total polyphenol and flavonoid content in comparison to the control (p < 0.01), indicating an enhanced antioxidant capacity. Moreover, the WY chocolate demonstrated superior DPPH and ABTS radical scavenging activities, indicating a robust antioxidant potential. In sensory evaluations, the WY chocolate was rated higher in terms of aroma, taste, and overall acceptability, indicating a positive consumer perception. The enhanced flavor profile and health benefits, attributable to the combined effects of white glutinous barley and yellow rice, indicate that WY chocolate may appeal to health-conscious consumers seeking a product that is both functional and palatable. The findings of this study illustrate the potential of grain-based additives to develop distinctive functional chocolates that align with the increasing market demand for health-oriented confectionery.