Sensory preference and bloom stability of chocolate containing cocoa butter substitute from coconut oil

Halim, Halimatun Sa’adiah Abdul; Selamat, Jinap; Mirhosseini, Seyed Hamed; Hussain, Hussain

doi:10.1016/j.jssas.2018.02.005

Cited by 34 publications

(27 citation statements)

References 18 publications

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“…Coconut oil had the best effect on lowering the viscosity of milk chocolate, followed by palm oil, which had flow properties that were similar to those of the control sample (MU5). Abdul Halim et al [18] also reported that coconut oil in chocolate could cause lower viscosity. Compared to palm oil and cocoa butter, coconut oil has the lowest melting point, which may cause a better flow of the chocolate.…”

Section: Rheological Propertiesmentioning

confidence: 98%

Physical Properties of Chocolates Enriched with Untreated Cocoa Bean Shells and Cocoa Bean Shells Treated with High-Voltage Electrical Discharge

et al. 2021

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Recently, the enrichment of chocolate has become a very interesting topic, along with the management of food industry by-products, such as cocoa shells. Cocoa shells could be a great raw material for the cocoa industry, both for economical reasons (maximized utilization of cocoa beans) and for their functional properties (increased fiber content). In this research, we used untreated and high-voltage electrical discharge (HVED)-treated cocoa shells in the production of chocolate. Different proportions of cocoa mass were replaced with cocoa shells to produce dark and milk chocolates in a ball mill. Additionally, dark chocolate with 15% and milk chocolate with 5% of shells were chosen for further research and to study the alteration of the composition. The rheology, particle size distribution, hardness, and color were determined for all the prepared samples. Treated cocoa shells provided chocolates with inferior physical properties compared to chocolates with untreated shells. Therefore, untreated cocoa shells were selected for further analysis. The addition of both treated and untreated cocoa shells resulted in softening and darkening of samples, which could have a positive effect for consumers. On the other hand, the particle size distribution and rheology were negatively affected. Further research is needed to find a solution for these problems.

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Section: Rheological Propertiesmentioning

confidence: 98%

Physical Properties of Chocolates Enriched with Untreated Cocoa Bean Shells and Cocoa Bean Shells Treated with High-Voltage Electrical Discharge

et al. 2021

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“…It should be mentioned though that reference chocolates that did not contain microencapsulated MLE presented the lowest WI values, hence they were the least ones affected by blooming during storage, whereas slightly higher values were observed for enriched chocolates. Several studies have shown that coconut oilthat is the main ingredient of MLE microemulsions incorporated in chocolatesexhibits anti-blooming properties when added in chocolate even at levels as low as ∼ 4.5% (Putri Limbardo et al, 2017;Halim et al, 2019). However, in this study the amount of coconut oil incorporated in chocolate in the form of microemulsion is much lower, which could possibly justify the absence of the antiblooming effect.…”

Section: Antioxidant Activity and Color Properties Of Chocolate Products During Storagementioning

confidence: 55%

“…Comparative studies regarding the antioxidant activity of vegetable oils have shown that soybean oil demonstrates superior radical scavenging properties than coconut oil (Bhatnagar et al, 2009;Goldson et al, 2018). Indeed, it is reported that soybean oil is rich in tocopherols which account for 990-1670 mg/kg, whereas for coconut oil a concentration as low as 17-29 mg/kg is noticed (Hildebrand et al, 1984;Jung et al, 1989;Bhatnagar et al, 2009;Raja et al, 2010). On the contrary, higher phenolic contents up to 29 mg/100 g have been reported for coconut oil depending on processing (Marina et al, 2009), whereas soybean oil contains phenolic compounds in small quantities (1.4 mg/100 g oil) (Siger et al, 2008).…”

Section: Antioxidant Activity Of Microemulsionsmentioning

confidence: 99%

“…In this section, coconut oil microemulsions were incorporated in chocolates since coconut oil is a known substitute for cocoa butter, although restrictions may apply depending on national legislations and this type of products are referred as compound chocolate (Halim et al, 2019). Color is considered as a very important property as it can affect consumer behavior and modify other organoleptic characteristics such as taste and/or flavor of food (Williams, 1992;Spence and Piqueras-Fiszman, 2016).…”

Section: Antioxidant Activity and Color Properties Of Chocolate Products During Storagementioning

confidence: 99%

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Fortification of chocolate usingMoringa oleiferaextract encapsulated in microemulsions

Kaltsa

Alibade

Batra

et al. 2021

OCL

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The aim of the present study was to evaluate the physical and antioxidant properties of microemulsions containing Moringa oleifera leaf extract (MLE) produced by the means of a deep eutectic solvent. Selected microemulsions containing MLE were incorporated in chocolate products to enrich them. Their color properties including CIE L*, a*, b* parameters and whitening index (WI) along with DPPH radical scavenging activity were assessed during a period of 8 months. The antioxidant activity of microemulsions depended on the oil phase used, while it was unaffected by the concentration of MLE. Samples prepared with soybean oil as oil phase containing MLE presented the highest radical inhibition percentage (I% = 26.8–27.8%). Coconut microemulsions were finally incorporated at 2 and 4% w/w concentration into chocolate products, as coconut oil is a known cocoa butter substitute. Although the incorporation of MLE microemulsions did not affect the color properties of most of the chocolates, enriched products did not exhibit superior antioxidant activity compared to control samples.

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“…Masuchi-Buscato et al (2018) encontraron que, en almacenamiento a temperaturas oscilantes, la adición de 6% de estearina de manteca de cacao retarda la eflorescencia grasa hasta 45 días, debido a su efecto en la trasformación polimórfica de los cristales de este componente. La adición de otras grasas similares puede retardar la formación de la eflorescencia grasa, de acuerdo con el punto de fusión de las mantecas utilizadas (Bahari y Ako, 2018;Biswas et al, 2017;Halim et al, 2019;Jin et al, 2018).…”

Section: Introductionunclassified

Cinética de eflorescencia grasa en muestras de chocolate oscuro comercial en Perú

2020

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La eflorescencia de la grasa es un proceso de recristalización que da como resultado un chocolate de superficie opaca y blanca. Este trabajo tuvo como objetivo determinar la cinética de aparición de este fenómeno evaluando el Indice de Blancura (IB) en chocolate comercial peruano con 45 y 70% de cacao. La cinética fue determinada por el método acelerado de ciclos de temperaturas de 30 ± 1 ºC durante 8 h y 20 ± 1 ºC durante 16 h a humedades relativas de 30, 50 y 70%. Las mediciones se realizaron cada 48 h (1 día de por medio). Los resultados mostraron que, la humedad relativa no afectó (P > 0.05) la cinética de eflorescencia grasa antes de 48 h de almacenamiento. El mayor IB, promedio, observado fue 55.7 ± 0.25 para el chocolate con 70% de cacao, almacenado a 30% de humedad. La cinética de eflorescencia grasa expresada en IB se ajustó a la función exponencial invertida: IB = IBf - (IBf - IBi) e-Kθ.

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Sensory preference and bloom stability of chocolate containing cocoa butter substitute from coconut oil

Cited by 34 publications

References 18 publications

Physical Properties of Chocolates Enriched with Untreated Cocoa Bean Shells and Cocoa Bean Shells Treated with High-Voltage Electrical Discharge

Physical Properties of Chocolates Enriched with Untreated Cocoa Bean Shells and Cocoa Bean Shells Treated with High-Voltage Electrical Discharge

Fortification of chocolate usingMoringa oleiferaextract encapsulated in microemulsions

Cinética de eflorescencia grasa en muestras de chocolate oscuro comercial en Perú

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