Evaluating the Impact of Compound Milk Chocolate Enrobing on Butter Cookies: A Physicochemical and Sensory Assessment

Enrobing is a process where confections or snacks are coated with a layer of chocolate or a chocolate-based coating. This technique significantly enhances snacks quality by improving flavour, retaining moisture, improving visual appeal and extending shelf life. The present study investigated the effects of chocolate enrobing on the physicochemical and sensory properties of butter cookies. The enrobing process was carried out using a laboratory-scale chocolate enrobing machine developed under the Department of Processing and Food Engineering of Kelappaji College of Agricultural Engineering and Food Technology, Tavanur, Malappuram district, Kerala. Engineering properties of compound milk chocolate such as bulk density, viscosity and proximate composition were evaluated as per the standard procedures. Additionally, the physicochemical properties of butter cookies were analysed before and after the enrobing process. The results revealed significant improvements (p<.05) in the nutritional composition of chocolate enrobed cookies compared to base butter cookies. Specifically, fat, protein, fiber and ash content of chocolate enrobed cookies increased by 15.98%, 39.38%, 79.17% and 47.76%, respectively over the base cookies. Furthermore, the energy content of the enrobed cookies increased from 487.17 kcal to 497.88 kcal, reflecting a 2.18% enhancement in their overall nutritional profile. The enrobing ratio for cookies coated with compound milk chocolate was found to be 76%. Sensory evaluation results showed that chocolate enrobed cookies were highly favoured for their colour, appearance, taste, flavour and overall acceptability, demonstrating the benefits of enrobing process. The findings indicated that chocolate enrobed butter cookies, with their enhanced sensory appeal, superior physicochemical properties and improved nutritional value are an excellent choice for both consumer satisfaction and commercial viability.