The effect of coconut oil and palm oil as substituted oils to cocoa butter on chocolate bar texture and melting point

Limbardo, Rebecca Putri; Santoso, Herry; Witono, Judy Retti

doi:10.1063/1.4982281

Cited by 18 publications

(16 citation statements)

References 5 publications

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“…After interesterification, this may be attributed to the reduction of high melting point TAGs and generation of new shorter chain TAGs due to the rearrangement of fatty acids. Meanwhile, the hardness of IP sample at mass ratio of 12:11 reached to 114.08 g, and this was similar to that of CB-based chocolate according to the finding of Limbardo et al (2017).…”

Section: Textural Analysissupporting

confidence: 66%

Synthesis of cocoa butter substitutes from Cinnamomum camphora seed oil and fully hydrogenated palm oil by enzymatic interesterification

Mao

et al. 2019

J Food Sci Technol

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Cinnamomum camphora trees have a vast range of distribution in southern China and the seed oil has unique fatty acid (FA) properties and various bio-activities. In this work, Cinnamomum camphora seed oil (CCSO) was utilized to synthesize value-added cocoa butter substitute (CBS) by enzymatic interesterification. The synthesis was conducted in a solvent-free system by blending CCSO with fully hydrogenated palm oil under the catalysis of Lipozyme RM IM. The reacted products were assessed with physicochemical properties, i.e. FA composition, slip melting point (SMP), triacylglycerol (TAG), crystal polymorphism, microstructure, melting and crystallization properties and solid fat content (SFC). It showed that MCFAs (capric acid plus lauric acid) was the main fatty acid in products, accounting for over 45%. Comparing to physical blends, some novel TAG species such as LaLaLa and LaMLa/LaLaM were observed after enzymatic interesterification whereas SSS TAGs were reduced. IP presented a ball-like, well-distributed and nearly round crystal microstructure and a smaller crystal size. Moreover, it should be mentioned that SFC of IP ranging from 31.85 to 38.47% at 25°C with most b 0 crystal forms, was beneficial to improve the spreadability in term of confectionery products and baked goods. The SMP of the interesterified products was 35.75-36.15°C which closed to the commercial CBS. Hence, the products synthesized can be used to as CBS, and the results in this study also showed CCSO have value-added applications.

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Section: Textural Analysissupporting

confidence: 66%

Synthesis of cocoa butter substitutes from Cinnamomum camphora seed oil and fully hydrogenated palm oil by enzymatic interesterification

Mao

et al. 2019

J Food Sci Technol

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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: 54%

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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“…Dureza de la barra: La determinación de dureza se realizó en un texturómetro CT3 -1500 V 3.0, marca Brookfield, operando con el software TexturePro. Modo de operación: medición de fuerza por compresión, probeta de flexión de tres puntos TA -TPB con sonda TA7 y carga de celda de 1.500g bajo las siguientes condiciones: velocidades de pre-prueba y prueba: 2mm/s y 0,1mm/s, respectivamente; distancia de 50%; 3 réplicas 38 . Las dimensiones promedio de las barras de prueba fueron: longitud 110mm, ancho 50mm y espesor 10mm.…”

Section: Pruebas De Textura Y Colorunclassified

Análisis de las propiedades físico-químicas y sensoriales de barra alimenticia a base de semillas y nueces sin componentes de origen animal

Toscano-Palomar¹,

García-Gómez²,

Gómez-Puentes³

et al. 2020

Rev Esp Nutr Hum Diet

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Introducción: La necesidad de alimentos nutritivos se ha incrementado por la demanda de un público exigente. Los consumidores, en la actualidad, desean aperitivos que además de satisfacer su apetito, aporten también nutrientes esenciales. Este trabajo tuvo como objetivo la caracterización físico-química de una barra alimenticia elaborada a base de semillas (girasol, ajonjolí, chía y linaza) y nueces (almendra, nuez de la India, corazón de nuez de pecana, pistache y nuez de Castilla entera) libre de componentes de origen animal, como leche de vaca en polvo, ovoalbúmina y/o grasas animales utilizados en barras alimenticias comerciales.Material y métodos: Los métodos de análisis próximo, valor energético, vida útil de la barra alimenticia y análisis sensorial y las pruebas de aceptación, se realizaron de acuerdo a métodos estándares de análisis de la Asociación de Químicos Analíticos Oficiales (AOAC por sus siglas en inglés). Todos los análisis se realizaron por triplicado a menos que se indicara de otra manera. Los resultados obtenidos fueron estadísticamente analizados con un 5 % de nivel de significancia para cada prueba.Resultados: Se analizó su composición próxima (27% proteína, 7,5% fibra cruda y 4,4% de azúcares). Estos valores posicionan a este producto dentro de las barras de alto contenido proteico con contenido en azúcar muy bajo si se compara con barras comerciales (20 – 40%). Presentó el 45% de lípidos con el 19% de aceites saturados y 81 % de insaturados, todos estos derivados de las nueces y semillas. Se cuantificaron minerales esenciales como: calcio, magnesio, potasio, sodio, cobre, hierro, manganeso y zinc. La velocidad de rancidez fue relativamente baja hasta alcanzar el valor máximo permisible de 10 meq/kg en peróxidos como valor de rancidez a los 9 días de almacenamiento a 40 °C. Conclusiones: Las barras alimenticias a base de semillas y nueces tuvieron una alta aceptación en pruebas sensoriales de preferencia por público adulto. De acuerdo con estos resultados se presenta un alimento de alto contenido proteico, nutricionalmente completo y estable al almacenamiento.

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The effect of coconut oil and palm oil as substituted oils to cocoa butter on chocolate bar texture and melting point

Cited by 18 publications

References 5 publications

Synthesis of cocoa butter substitutes from Cinnamomum camphora seed oil and fully hydrogenated palm oil by enzymatic interesterification

Synthesis of cocoa butter substitutes from Cinnamomum camphora seed oil and fully hydrogenated palm oil by enzymatic interesterification

Fortification of chocolate usingMoringa oleiferaextract encapsulated in microemulsions

Análisis de las propiedades físico-químicas y sensoriales de barra alimenticia a base de semillas y nueces sin componentes de origen animal

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