The Effect of Including Sea Buckthorn Berry By-Products on White Chocolate Quality and Bioactive Characteristics under a Circular Economy Context.

Sensorial Features As shown in Figure 1 , compared to the untreated control, most of the sensorial features tested in white chocolate samples showed a decreasing trend with increasing addition from 5% to 15% of sea buckthorn by-product powder, both as FP and ODP: Cocoa butter flavour, powder milk flavour, animal fat flavour, butter flavour, milk powder taste, butter taste, sweet taste, cocoa butter taste, mastication perception, breaking perception, stickiness, external appearance, aspect in section, exterior colour, inside colour, thickness, Sea buckthorn particle finesse, mouth feeling, texture, and overall impression.

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Vitamin C showed an increasing trend upon H. rhamnoides by-product powder addition, but the comparison between the two powder types was controversial ( Table 3 ).

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