Replacement of cocoa butter with cocoa butter - like fat from modified palm oil in coating chocolate

Abstract

Chocolate is a confectionery product, mainly containing cocoa mass or liquor, cocoa butter (CB) and sugar. Nowadays vegetable fats and modified oil are used instead of CB in chocolate products to lower the cost and to obtain the varieties of products with different characteristics and textures. Cocoa butter-like fat from modified palm oil (CBFMPO) at different levels of CB replacement (60,80 and 100%) were used to develop a formulation of coating chocolate. When physical and sensory properties were evaluated, the viscosity and coating ability on biscuit sticks were remarkedly decreased with increasing CBFMPO content. Hedonic mean scores of mouthfeel and coating ability of the chocolate containing 100% CBFMPO were greater than those of chocolate containing 60 and 80% CBFMPO (p<0.05). During storage of biscuit sticks dipped in the chocolate coating (chocolate containing 100% CBFMPO) at room temperature (27-29oC) and low temperature (20-22oC) for 30 days, blooming (as shown by whiteness index) occurred to a greater extent at higher temperature. At both storage temperatures, the intensity scores of glossiness and hedonic mean scores of overall liking of samples decreased but intensity scores of off-odor increased during the first 6 of days storage (p<0.05).

Keywords

• cocoa butter-like fat from modified palm oil
• coating chocolate
• cocoa butter