Physical properties, sensory profile and storage stability of compound chocolates made with cocoa butter replacer consisting of mango kernel fat and rice bran oil

Abstract

This study analyzed the physical properties of a dark compound chocolate made with a cocoa butter replacer (CBR). The CBR was made up of enzymatically produced mango kernel fat and rice bran oil. The control (dark chocolate) was produced using cocoa butter. For dark compound chocolates, 5 %, 20 %, and 50 % CBR were used, and all the samples were stored at 4 °C, 20 °C, and 33 °C for 12 weeks. Physical, sensory, and storage stability were assessed. The control and 5 % CBR chocolate demonstrated similar melting peaks (at 33 °C), color, and hardness (11–14 N at 20 °C) profiles. However, 20 % and 50 % CBRs compound chocolates had considerably lower melting peaks (about 31 °C), enthalpies (15–20 J/g), and hardness (3–6 N at 20 °C). Bloom formation started after week 6 at 20 °C for control, 5 %, and 20 % CBR chocolates. The earliest bloom formation was observed for all the chocolates stored at 33 °C, followed by chocolates stored at 20 °C. The chocolates were stable at 4 °C throughout the storage period of 12 weeks. Besides some of the physical properties, the overall sensory acceptance, mouthfeel, and taste were similar to the control chocolate with 20 % CBR compound chocolate.

Keywords

• Cocoa butter replacer compound chocolate
• Mango kernel fat
• Rice bran oil
• Physical properties
• Sensory profile
• Storage stability