Chocolates with Millet Infusion: Views on Technology, Nutrition, and Sensory Experience

Pavankumar Ravindrabhai Prajapati; Krunal Prakshbhai Meghwal

doi:10.71097/IJSAT.v16.i4.9239

Chocolates with Millet Infusion: Views on Technology, Nutrition, and Sensory Experience

Author(s)	Mr. Pavankumar Ravindrabhai Prajapati, Mr. Krunal Prakshbhai Meghwal
Country	India
Abstract	Background Millets such as finger, pearl, foxtail, Kodo, proso, little, and barnyard varieties are nutrient-rich grains that contain high levels of fibre, slowly digestible starches, well-balanced proteins, essential minerals, and bioactive phenolics. Adding millets to chocolate products presents an opportunity to boost their nutritional value, lower glycaemic response, and support sustainability due to millets' resilience to climate change and minimal water requirements. Methods This review consolidates existing knowledge regarding the compositional and functional characteristics of millets that are pertinent to chocolate manufacturing. It explores methods for including millets in dark, milk, and compound chocolates while assessing their impacts on rheological behaviour, microstructural properties, polymorphic forms, shelf-life stability, sensory qualities, nutritional benefits, and regulatory factors. Results Research suggests that incorporating millet enhances the nutritional and functional characteristics of chocolates. However, notable formulation challenges remain, especially concerning particle size distribution, controlling water activity, and preserving a continuous fat phase. There are still research gaps in understanding long-term fat bloom behaviour, clinical validation of glycaemic effects, and the flavour impacts of roasted millets in cocoa matrices. Conclusion Millets hold significant promise as a functional ingredient for creating innovative chocolate products, delivering health and sustainability advantages. Future studies should concentrate on refining formulations and processing methods at both laboratory and pilot stages, while also addressing critical knowledge gaps to facilitate their effective commercial use.
Keywords	Millets, Cocoa, Flow properties, Phenolic compounds, Grain size, Fat bloom phenomenon, Taste evaluation, Blood sugar index, Environmental impact, Entire grain.
Field	Biology > Agriculture / Botany
Published In	Volume 16, Issue 4, October-December 2025
Published On	2025-11-06
DOI	https://doi.org/10.71097/IJSAT.v16.i4.9239
Short DOI	https://doi.org/g99qkp

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Chocolates with Millet Infusion: Views on Technology, Nutrition, and Sensory Experience

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