The Effect of Drying Methods on the Quality of Snake Grass (Clinacanthus Nutans) and Its Potential as Chocolate Filling

Abstract

This study investigated the effect of cabinet and vacuum drying methods on the antioxidant activity of snake grass (Clinacanthus nutans) and evaluated its potential as a functional chocolate filling. Vacuum drying at 40°C significantly preserved higher total phenolic content (TPC) and DPPH radical-scavenging activity (p<0.05) than cabinet drying. Four chocolate filling formulations incorporating 0–150 g of snake grass powder were developed and assessed for sensory quality, proximate composition, and storage stability over 8 weeks. Formulation F2 (100 g snake grass powder) was identified as optimal, yielding above-average sensory scores, the highest acceptable antioxidant capacity, and an improved nutritional profile (7.25% moisture, 30.61% fat, 5.41% protein, 52.61% carbohydrates) with superior storage stability compared to the control. These findings demonstrate that vacuum drying is the preferred processing method for preserving the bioactive compounds of snake grass, and that its incorporation into chocolate filling at 100 g per formulation produces a functional product with both acceptable quality and enhanced nutritional value.