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Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS)

This study examined the physical properties of enzymatically produced palm oil-based cocoa butter substitute (CBS) in dark chocolate. Melting profile, particle size distribution (PSD), rheological, textural behaviors, bloom formation and polymorphism were analysed using differential scanning calorim...

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Main Authors: Biswas, Nirupam, Cheow, Yuen Lin, Tan, Chin Ping, Siow, Lee Fong
Format: Article
Language:English
Published: Academic Press 2017
Online Access:http://psasir.upm.edu.my/id/eprint/62744/1/Physical%2C%20rheological%20.pdf
http://psasir.upm.edu.my/id/eprint/62744/
https://reader.elsevier.com/reader/sd/pii/S0023643817302657?token=D1F32698006AC738023FE49B88D74F5D62804A8B576DAABB5B7F343E5AA21FE3463164E323C28046580576D7652A214E&originRegion=eu-west-1&originCreation=20220913035829
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spelling my.upm.eprints.627442022-11-07T02:04:06Z http://psasir.upm.edu.my/id/eprint/62744/ Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS) Biswas, Nirupam Cheow, Yuen Lin Tan, Chin Ping Siow, Lee Fong This study examined the physical properties of enzymatically produced palm oil-based cocoa butter substitute (CBS) in dark chocolate. Melting profile, particle size distribution (PSD), rheological, textural behaviors, bloom formation and polymorphism were analysed using differential scanning calorimetry (DSC), master-sizer/polarized light microscopy (PLM), rheometer, stereomicroscope and x-ray diffraction (XRD), respectively. Dark chocolates were produced with cocoa butter (CB, without CBS), 5 g CBS (formulation-1) and 20 g CBS/100 g blend (formulation-2). Both chocolates with addition of CBS showed maximum melting temperature similar to CB-chocolate. However, the peak area and melting enthalpy for formulation-2 were significantly (P<0.05) different from CB-chocolate. Significant differences (P < 0.05) in PSD, flow behavior, hardness and sensory characteristics were observed for formulation-2 whilst no significant difference (P ≥ 0.05) was observed for formulation-1. Stereomicroscope images of all the chocolate samples did not show bloom at 24 °C for up to 8 weeks. Conversely, at 29 ± 1 °C, bloom formation was only observed for CB-chocolate and formulation-1 after two weeks of storage. Noticeable changes in XRD peaks were observed for bloomed chocolate. Overall, chocolate with formulation-1 was similar to CB-chocolate in terms of physical and sensory properties. However, chocolate with formulation-2 exhibited significantly lower sensory profiles particularly taste acceptance and hardness compared to CB-chocolate. Academic Press 2017-09 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/62744/1/Physical%2C%20rheological%20.pdf Biswas, Nirupam and Cheow, Yuen Lin and Tan, Chin Ping and Siow, Lee Fong (2017) Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS). LWT - Food Science and Technology, 82. pp. 420-428. ISSN 0023-6438 https://reader.elsevier.com/reader/sd/pii/S0023643817302657?token=D1F32698006AC738023FE49B88D74F5D62804A8B576DAABB5B7F343E5AA21FE3463164E323C28046580576D7652A214E&originRegion=eu-west-1&originCreation=20220913035829 10.1016/j.lwt.2017.04.039
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 This study examined the physical properties of enzymatically produced palm oil-based cocoa butter substitute (CBS) in dark chocolate. Melting profile, particle size distribution (PSD), rheological, textural behaviors, bloom formation and polymorphism were analysed using differential scanning calorimetry (DSC), master-sizer/polarized light microscopy (PLM), rheometer, stereomicroscope and x-ray diffraction (XRD), respectively. Dark chocolates were produced with cocoa butter (CB, without CBS), 5 g CBS (formulation-1) and 20 g CBS/100 g blend (formulation-2). Both chocolates with addition of CBS showed maximum melting temperature similar to CB-chocolate. However, the peak area and melting enthalpy for formulation-2 were significantly (P<0.05) different from CB-chocolate. Significant differences (P < 0.05) in PSD, flow behavior, hardness and sensory characteristics were observed for formulation-2 whilst no significant difference (P ≥ 0.05) was observed for formulation-1. Stereomicroscope images of all the chocolate samples did not show bloom at 24 °C for up to 8 weeks. Conversely, at 29 ± 1 °C, bloom formation was only observed for CB-chocolate and formulation-1 after two weeks of storage. Noticeable changes in XRD peaks were observed for bloomed chocolate. Overall, chocolate with formulation-1 was similar to CB-chocolate in terms of physical and sensory properties. However, chocolate with formulation-2 exhibited significantly lower sensory profiles particularly taste acceptance and hardness compared to CB-chocolate.
format Article
author Biswas, Nirupam
Cheow, Yuen Lin
Tan, Chin Ping
Siow, Lee Fong
spellingShingle Biswas, Nirupam
Cheow, Yuen Lin
Tan, Chin Ping
Siow, Lee Fong
Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS)
author_facet Biswas, Nirupam
Cheow, Yuen Lin
Tan, Chin Ping
Siow, Lee Fong
author_sort Biswas, Nirupam
title Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS)
title_short Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS)
title_full Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS)
title_fullStr Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS)
title_full_unstemmed Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS)
title_sort physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (cbs)
publisher Academic Press
publishDate 2017
url http://psasir.upm.edu.my/id/eprint/62744/1/Physical%2C%20rheological%20.pdf
http://psasir.upm.edu.my/id/eprint/62744/
https://reader.elsevier.com/reader/sd/pii/S0023643817302657?token=D1F32698006AC738023FE49B88D74F5D62804A8B576DAABB5B7F343E5AA21FE3463164E323C28046580576D7652A214E&originRegion=eu-west-1&originCreation=20220913035829
_version_ 1751538175843500032
score 13.211869

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