Physicochemical characteristics of phytonutrient retained red palm olein and butter-fat blends and its utilization for formulating chocolate spread

Abstract

Phytonutrients retained palm olein (PRPOL) was prepared and blended into butterfat at different ratios. The physicochemical characteristics and the phytonutrient composition of blends, as well as its utilization in the preparation of functional chocolate spread were evaluated. The results showed that the redness, yellowness, slip melting point, free fatty acids, peroxide value, iodine value, unsaponifiable matter, diacylglycerol and monoacylglycerol increased while lightness, saponification value, and triacylglycerol significantly decreased upon incorporation of increased quantities of PRPOL into butterfat. The incorporation affected short chain, medium chain and long chain fatty acids content along with variation in the palmitic, stearic, oleic acids content of the blends as compared to butterfat alone. Improvement in carotenoids (6-27 fold), phytotosterols (3-15 fold), tocopherols and tocotrienols (4-17 fold), and squalene (1-6 fold) in blends was observed upon incorporation of PRPOL. Cholesterol level in the blends was reduced (10-50 %) as compared to the butterfat. The blends showed an intermediate solid fat content of PRPOL and butterfat. Moreover, radical scavenging activity of the blends increased with increase in PRPOL quantity. Prepared chocolate spreads showed similar fat, moisture, colour components (L*, a* and b*) and better emulsion stability. The hardness of the spreads was increased upon increasing quantity of PRPOL. The sensory evaluation showed that chocolate prepared by replacing butterfat with 20 % PRPOL had acceptable sensory attributes.

Effects of ghee and olive oil usage on cocoa hazelnut spreads during storage

“…These obtained values are higher than moisture values found by Kara et al (2014) in 13 different chocolate spreads sold in Turkey, ranging from 0.495% to 1.296%. However, obtained values are lower than the values found by Jeyarani et al (2015) and (Kumar et al, 2016), which were ranged 5%-24% and 16.1%-16.9%, respectively.…”

“…Moreover, inclusion of cocoa butter decreased the firmness even more. The lowest firmness value was obtained in GBC2 (9.25% ghee and 0.75% cocoa butter combination) Kumar et al (2016). developed chocolate spreads with lower firmness values (0.57-1.73) using red palm olein and other oils.…”

“…A 90° conical probe (TTC spreadability rig) was immersed at a depth of 23 mm and a rate of 3 mm/s. The average of three readings was recorded for each sample(Kumar et al, 2016).…”

“…Ghee has a characteristic flavor due to the formation of carbonyls, lactones, and free fatty acids (FFA) due to the heat application during its manufacture (Fearon, 2011). It lacks good spreadability, especially at refrigerated temperatures, but can be blended with other vegetable oils to improve this property (Danthine et al, 2014;Kumar et al, 2016). Virgin olive oil, another unrefined oil mainly composed of triacylglycerols (TAG) and FFA, is a good source of vitamins and phenolic compounds with antioxidant capacity that could support health conditions (Perona & Botham, 2013).…”

Recent development and challenges in extraction of phytonutrients from palm oil

“…The major content of crude palm oil (CPO) is triglycerides, diglycerides, monoglycerides, FFA, and minor constituents such as phytonutrients (Loganathan, Subramaniam, Radhakrishnan, Choo, & Teng, 2017). Majority of phytonutrients are in the liquid fraction of CPO (Prasanth Kumar, Jeyarani, & Gopala Krishna, 2016). The remaining phytonutrients can be found in the solid byproducts and residues of palm oil processing such as empty fruit bunches (EFB), palm kernel cake, palm pressed fiber (PPF), and palm kernel shells (Gibon, De Greyt, & Kellens, 2007).…”