Panettone with added aronia powder and chocolate chips

• Article written by Student Scăunașu Claudiu-Constantin, Assoc. Prof. Dr. Eng. Daniela Stoin, Research Asst. Dr. Sylvestre Dossa, Prof. Dr. Eng. Ersilia Alexa – "King Mihai I" University of Life Sciences in Timișoara.

In recent years, there has been a steady increase in consumer interest in functional foods, which not only offer high nutritional value, but also actively contribute to maintaining health and preventing chronic diseases. This trend is supported by better public awareness of the role of nutrition in overall health, as well as the preference for products containing natural ingredients, rich in bioactive compounds and antioxidants. In this context, the reformulation of traditional bakery products by adding functional components has become a priority direction in food research and bakery product innovation (Banu, 2010; Călinoiu and Vodnar, 2018).

Panettone is a traditional Italian bakery product, classified as a sweet bread obtained by fermentation, commonly consumed during the winter holidays, especially at Christmas. Originally from the Milan region, this product has experienced a wide international diffusion, becoming popular not only in Europe, but also in Latin America. A significant example is represented by Peru, where Panettoneis considered a food of mass consumption, with an annual average of 1,10 kg per capita and an estimated market value of approximately USD 150 million (Gómez et al. 2021).

From a technological point of view, Panettoneis prepared using a naturally leavened dough (yeast), obtained through spontaneous fermentation, in which yeasts and lactic acid bacteria intervene. The classic formula includes wheat flour, water and yeast, and in subsequent stages additional ingredients such as candied fruits, raisins, nuts or chocolate can be incorporated. The technological process is complex, requiring several stages of kneading, fermentation and proofing, in order to obtain a final product with an aerated texture and specific aromatic profile (Grosch and Schieberle, 2009).

The aim of this work is to investigate the effect of partial replacement of wheat flour with aronia flour on the physicochemical, technological and sensory characteristics of PanettoneThe study aims to establish the optimal substitution ratio that would allow the formulation of a functional product, with high biologically active value, capable of meeting current requirements for a balanced, healthy and sustainable diet.

Aronia

Also known as "black fruit", aronia is an innovative ingredient in baking, notable for its high nutritional value and its specific, slightly astringent aroma. Native to North America, aronia (Aronia melanocarpa) is a perennial plant whose small, dark, almost black fruits are extremely rich in bioactive compounds and have rapidly gained popularity in the food industry in Europe and beyond (Jakobek, et al., 2012).

From a chemical point of view, chokeberry fruits are an exceptional source of antioxidants, especially anthocyanins, phenolic compounds that contribute to the neutralization of free radicals and the reduction of oxidative stress. In addition, chokeberry contains significant amounts of vitamin C, vitamin A, vitamin K and B vitamins, which support immunity, skin health and the nervous system. It is also rich in essential minerals such as potassium, calcium and iron, and provides a considerable amount of dietary fiber, beneficial for digestion and the regulation of cholesterol levels (Oszmiański and Wojdyło, 2005). Including chokeberry in the recipe Panettone, in the form of powder or dehydrated fruit, adds not only nutritional value, but also a balanced flavor, which contrasts pleasantly with the sweetness of the dough.

In addition, thanks to natural pigments, PanettoneThe berry acquires an attractive color and an interesting texture, increasing its visual appeal. Combined with other ingredients such as chocolate, aronia contributes to the creation of a complex sensory profile, providing a savory and distinctive final product (Tolić et al., 2019). Thus, aronia not only enriches the nutritional composition of panettone, but also diversifies the flavor palette, representing an ideal choice for the development of functional baked goods, with a positive impact on consumer health.

Chocolate nuggets

Chocolate chips, especially dark chocolate chips, add Panettone- an intense taste, a creamy texture and an added nutritional value. During baking, they partially melt, providing a uniform distribution of aroma and a pleasant contrast with the sweetness of the dough and the subtle acidity of the chokeberry. Compositionally, the nuggets contain fats (especially from cocoa butter), sugars, proteins, fibers and antioxidants, such as flavonoids and theobromine, recognized for their antioxidant and anti-inflammatory effects (Katz et al., 2011; Martínez-Pinilla et al., 2015). Chocolate also provides essential minerals such as magnesium and iron, which support cardiovascular health and energy metabolism (Basu and Lucas, 2007). Through their complex taste and functional benefits, chocolate nuggets not only enrich the sensory profile of the Panettonebut turns it into a healthier and more attractive dessert.

Maia

Natural yeast is a culture of yeast and lactic acid bacteria obtained by spontaneous fermentation. Compared to commercial yeast, yeast offers a more complex flavor, slow fermentation, and improves the digestibility and shelf life of the product. Lactic acid bacteria reduce the pH, which limits the development of pathogenic microorganisms (De Vuyst and Neysens, 2005).

The recipe used to obtain Panettonewith the addition of aronia powder and chocolate chips

Dough I:
White wheat flour with 14% protein (natural yeast): 2200g
Water: 1.100g
Unsalted Butter 82% Fat: 330g
Fresh Yeast: 70g

The second dough:
White wheat flour with 14% protein (natural yeast): 1500g
Unsalted Butter 82% Fat: 670g
Egg yolk: 800g
Powdered Sugar: 270g
Salt: 30g
Aronia powder: 1700g
Chocolate Chips: 170g

Technological process of obtaining:

The technological process of obtaining Panettonewith the addition of dehydrated aronia and dark chocolate chips comprises a series of successive, carefully controlled stages, designed to ensure the quality, food safety and optimal sensory characteristics of the final product.

The first stage consists of the reception and quality control of raw materials, where the ingredients are verified quantitatively and qualitatively through organoleptic, physico-chemical and microbiological analyses. This stage guarantees the compliance of the raw materials with food safety standards and prevents the use of unsuitable ingredients, contributing to the traceability and consistency of the product quality.

The dough preparation involves obtaining two distinct doughs. The first dough ensures the development of the gluten network and the structural basis of the product, and the second dough integrates functional ingredients such as aronia powder, egg yolks, sugar, butter and flavorings.

Dough I, In the first stage, wheat flour (with the addition of 14% natural yeast), water and yeast are mixed to form an initial dough. These ingredients constitute the structural basis of the dough, by developing the gluten network, which is essential for retaining the gases formed during fermentation and for obtaining an aerated texture (Hoseney, 1994). After the yeast begins to exert its metabolic activity, butter is gradually added to improve the extensibility and fineness of the dough. The lipids in butter contribute to the emulsification of the components, reducing the hardness of the dough and giving a soft and velvety texture to the final product (Wieser and Koehler, 2008).

Dough II is prepared by mixing wheat flour with chokeberry powder, egg yolks and powdered sugar. The chokeberry powder gives the dough a slightly purple hue, a pleasant sour note and a high intake of bioactive compounds, such as anthocyanins, flavonoids and vitamin C, which contribute to the functional value of the product (Skrovankova et al., 2015; Denev et al., 2019). Butter is added to increase the structural fineness, salt to balance the taste and lemon paste (with a minimum of 90% fruit content), which has the role of intensifying the aroma, adding a fresh, citrus and complex note. These ingredients synergistically contribute to the final organoleptic profile of the product (Belitz et al., (2009). In the final stage of preparing this dough, dehydrated aronia and dark chocolate chips are added. It is essential that their distribution in the dough mass is uniform, so that each section of the Panettoneto provide a balanced and pleasant taste experience (Coda et al., 2014).

Combining the two doughs

After the separate fermentation of the two doughs, they are combined in a carefully controlled process to maintain the aeration previously achieved. Homogenization must be carried out without damaging the rheological structure of the dough, preventing loss of porosity and ensuring a uniform distribution of the components (Hoseney, 1994). The resulting dough should have a soft, elastic and easy-to-work consistency, without being sticky or dry. Homogenization aims to evenly distribute the ingredients, especially the chokeberry and chocolate, in order to obtain a pleasant appearance and a consistent taste.

After mixing is complete, the dough is left to ferment in a controlled environment (optimal temperature and humidity), where the yeast continues to produce carbon dioxide. This process contributes to the volumetric expansion of the dough and the development of flavors, being essential for the aerated and specific texture of the Panettone(Fellows, 2009). In the final stage, the dehydrated aronia and chocolate chips are incorporated, aiming for their uniform distribution to obtain a balanced sensory profile. The two doughs are then combined and prepared for fermentation.

Fermentation It takes place in two phases, primary and secondary, under controlled conditions of temperature and humidity. The activity of the yeast causes the formation of carbon dioxide and aromatic compounds, contributing to the increase in volume, the development of the aerated texture and the formation of specific aromas. Panettoneacquis.

After fermentation, the dough is shaped and prepared for baking, a stage in which the dough is portioned, rounded and subjected to a final rise in specific shapes. Sectioning the surface and adding a cube of butter favors controlled expansion during baking and the formation of a soft and aromatic crust.

cooking represents the decisive stage for establishing the internal structure and final sensory characteristics. The process takes place at 170–180°C for 40–60 minutes, until the optimal internal temperature is reached, ensuring the formation of a golden crust and an elastic and fluffy core. After baking, PanettoneThe is cooled by reverse suspension to prevent the structure from settling.

Finally, cooling, packaging and labeling the product ensure structural stabilization, protection against contamination and preservation of freshness. Airtight packaging and storage under appropriate conditions allow the product to maintain its quality for a period of approximately 2–3 weeks.

Thus, rigorous compliance with all technological stages contributes to obtaining a Panettone microbiologically safe, with high nutritional value and superior sensory characteristics.

Sensory, nutritional information and physicochemical parameters:

Proteins: 6,14 g/100 g of product; lipids: 13,6 g/100 g of product; fibers: g/100 g of product; minerals: 1,66 g/100 g of product; carbohydrates: 52,23 g/100 g of product; moisture: 26,37/100 g of product; energy value: 363,78 kcal/100 g of product. Regarding the sensory analysis, PanettoneThe one with the addition of aronia powder and chocolate chips obtained a score close to the maximum for texture (8,00 points), aroma (8,20 points) and taste (8,60 points) and 8,40 for overall acceptability.

Conclusions

Study on the development of a panettone enriched with Aronia melanocarpa and chocolate chips highlight the potential of this product to successfully integrate the characteristics of a traditional dessert with the current demands of consumers oriented towards functional foods. The incorporation of aronia powder or extract led to a significant increase in the content of bioactive compounds, especially polyphenols and anthocyanins, contributing to the enhancement of the antioxidant capacity of the finished product. At the same time, the presence of chocolate chips improved the sensory profile, balancing the slightly astringent taste of aronia with specific sweet and aromatic notes.

From a technological point of view, the addition of aronia influenced the rheological parameters of the dough and the structure of the crumb, but optimizing the incorporation ratio allowed obtaining a specific volume, porosities and textures comparable to the control. Also, the color of the crumb was intensified by natural violet shades, without compromising the sensory acceptability.

In conclusion, Panettone cu Aronia melanocarpa and chocolate chips represent an innovative alternative in the fermented pastry category, combining increased nutritional value with sensory appeal. The results support the opportunity for the industrial-scale development of this type of product, with potential for positioning in the premium and functional segment, while also contributing to the diversification of the offer of bakery products with an improved antioxidant profile.

The recipe for Panettone with aronia powder was developed in partnership with La Voi Confectionery from Timișoara, through experimental optimization of ingredient proportions and technological process parameters.

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