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

Coconut oil (CNO) is a main source of cocoa butter substitute (CBS). CBS is proposed to improve the appearance, taste of chocolate and increase the stability of chocolate against bloom formation.Therefore, the objective of the research was to determine the effects of CNO substituted at different lev...

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Main Authors: Abdul Halim, Halimatun Sa’adiah, Selamat, Jinap, Mirhosseini, Seyed Hamed, Hussain, Norhayati
Format: Article
Language:English
Published: King Saud University 2018
Online Access:http://psasir.upm.edu.my/id/eprint/53675/1/Sensory%20preference%20and%20bloom%20stability.pdf
http://psasir.upm.edu.my/id/eprint/53675/
https://www.sciencedirect.com/science/article/pii/S1658077X17303387
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spelling my.upm.eprints.536752018-11-08T07:27:06Z http://psasir.upm.edu.my/id/eprint/53675/ Sensory preference and bloom stability of chocolate containing cocoa butter substitute from coconut oil Abdul Halim, Halimatun Sa’adiah Selamat, Jinap Mirhosseini, Seyed Hamed Hussain, Norhayati Coconut oil (CNO) is a main source of cocoa butter substitute (CBS). CBS is proposed to improve the appearance, taste of chocolate and increase the stability of chocolate against bloom formation.Therefore, the objective of the research was to determine the effects of CNO substituted at different levels (0%, 1.5%, 3.0% and 4.5%) on physicochemical, sensory acceptance and bloom stability of the chocolate.The TAG composition differed among the chocolate produced. Substitution of CNO in chocolate formulations reduced the melting profile, Tonset (30.72–28.98 �C), Tpeak (36.64–34.39 �C), and Tendset (40.31–36.36 �C). The rheological behavior, Casson yield and Casson viscosity of the chocolate also decreased. The Casson yield and Casson viscosity decreased as amount of CNO substituted increased.In sensory profiling, the scores for the color of chocolate did not differ significantly with control chocolate. However, the glossiness, taste and overall acceptability of chocolate C was more preferred by consumers with the highest amount of CNO (4.5%) substitution. The chocolate containing CNO shows slower rate of bloom formation during storage compared to control chocolate. Chocolate C had the highest stability against bloom formation. This study suggested that CNO substitution at 4.5% has the potential to improve appearance and taste of the chocolate with less effects on the melting profile and rheological behavior. In addition, application of CNO as CBS able to increase the stability of chocolate against bloom formation. King Saud University 2018 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/53675/1/Sensory%20preference%20and%20bloom%20stability.pdf Abdul Halim, Halimatun Sa’adiah and Selamat, Jinap and Mirhosseini, Seyed Hamed and Hussain, Norhayati (2018) Sensory preference and bloom stability of chocolate containing cocoa butter substitute from coconut oil. Journal of the Saudi Society of Agricultural Sciences. pp. 1-6. ISSN 1658-077X https://www.sciencedirect.com/science/article/pii/S1658077X17303387 10.1016/j.jssas.2018.02.005
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Coconut oil (CNO) is a main source of cocoa butter substitute (CBS). CBS is proposed to improve the appearance, taste of chocolate and increase the stability of chocolate against bloom formation.Therefore, the objective of the research was to determine the effects of CNO substituted at different levels (0%, 1.5%, 3.0% and 4.5%) on physicochemical, sensory acceptance and bloom stability of the chocolate.The TAG composition differed among the chocolate produced. Substitution of CNO in chocolate formulations reduced the melting profile, Tonset (30.72–28.98 �C), Tpeak (36.64–34.39 �C), and Tendset (40.31–36.36 �C). The rheological behavior, Casson yield and Casson viscosity of the chocolate also decreased. The Casson yield and Casson viscosity decreased as amount of CNO substituted increased.In sensory profiling, the scores for the color of chocolate did not differ significantly with control chocolate. However, the glossiness, taste and overall acceptability of chocolate C was more preferred by consumers with the highest amount of CNO (4.5%) substitution. The chocolate containing CNO shows slower rate of bloom formation during storage compared to control chocolate. Chocolate C had the highest stability against bloom formation. This study suggested that CNO substitution at 4.5% has the potential to improve appearance and taste of the chocolate with less effects on the melting profile and rheological behavior. In addition, application of CNO as CBS able to increase the stability of chocolate against bloom formation.
format Article
author Abdul Halim, Halimatun Sa’adiah
Selamat, Jinap
Mirhosseini, Seyed Hamed
Hussain, Norhayati
spellingShingle Abdul Halim, Halimatun Sa’adiah
Selamat, Jinap
Mirhosseini, Seyed Hamed
Hussain, Norhayati
Sensory preference and bloom stability of chocolate containing cocoa butter substitute from coconut oil
author_facet Abdul Halim, Halimatun Sa’adiah
Selamat, Jinap
Mirhosseini, Seyed Hamed
Hussain, Norhayati
author_sort Abdul Halim, Halimatun Sa’adiah
title Sensory preference and bloom stability of chocolate containing cocoa butter substitute from coconut oil
title_short Sensory preference and bloom stability of chocolate containing cocoa butter substitute from coconut oil
title_full Sensory preference and bloom stability of chocolate containing cocoa butter substitute from coconut oil
title_fullStr Sensory preference and bloom stability of chocolate containing cocoa butter substitute from coconut oil
title_full_unstemmed Sensory preference and bloom stability of chocolate containing cocoa butter substitute from coconut oil
title_sort sensory preference and bloom stability of chocolate containing cocoa butter substitute from coconut oil
publisher King Saud University
publishDate 2018
url http://psasir.upm.edu.my/id/eprint/53675/1/Sensory%20preference%20and%20bloom%20stability.pdf
http://psasir.upm.edu.my/id/eprint/53675/
https://www.sciencedirect.com/science/article/pii/S1658077X17303387
_version_ 1643835458167242752
score 13.211869

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