eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2025-11-20 13 3 1050 1063 10.12944/CRNFSJ.13.3.2 24618 article Pushpak Kumar Singh 1 Renu Deepak Khedkar 1 Suresh Chandra 2 Chhavi Taliwal 1 Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, India Department of Agricultural Engineering, SVBP University of Agriculture and Technology, Meerut, India This study developed a chocolate-enrobed confection fortified with apricot (Prunus armeniaca L.) and mushroom (Agaricus bisporus L.) to enhance nutritional and functional value. Optimized using Response Surface Methodology (RSM), the confection comprised 74% sugar syrup, 16 % dried apricot slices, and 10% mushroom powder. The chocolate enrobed confection provided 384.36±0.97kcal with 4.16g protein, 4.16g fat, 2.19g fibre, 1.75mg iron, and 8.26mg vitamin C per 100g, while its low moisture (2.05%) supported longer shelf life. It also contained 13.58mg GAE/g total phenolics and showed concentration of 12.2mg/ml at IC₅₀ DPPH radical scavenging activity, indicating strong antioxidant potential. The results demonstrate that incorporating these underutilized ingredients produces a nutrient-dense, antioxidant-rich confection, offering a healthier alternative to traditional chocolates and catering to the growing demand for functional foods. https://www.foodandnutritionjournal.org/volume13number3/development-and-nutritional-profiling-of-chocolate-enrobed-confections-fortified-with-apricot-prunus-armeniaca-l-and-mushroom-agaricus-bisporus-l/ Apricot Chocolate Confections Mushroom Optimization RSM