INCORPORATION OF HEALTHY FATS INTO SUGAR FREE PLAIN CHOCOLATE AND THEIR EFFECT ON FATTY ACID COMPOSITION, PEROXIDE VALUE AND GLOSSINESS
Authors: Hassan M. R.
Journal Issue: Malaysian Cocoa Journal, Volume 13(2)/2021
Keywords: chocolate, fatty acid composition, glossiness, healthy fats, peroxide value
Published On: 1/11/2021
Abstract
Sugar free plain chocolate was value added by incorporating healthy fats namely Virgin Coconut (VCO) and Virgin Olive Oil (VO) as well as Cocoa Butter (CB) into the chocolate formulations. Factorial Design of 16 treatments and 1 replication was carried out using Minitab Version 14 software on 3 levels amount of abovetypes of healthy oils within the minimum and maximum range of their Recommended Daily Allowance (RDA) value. The total fats is remained to 36% in the chocolate formulations. In the preliminary observation. it was found that only nine out of 16 treatments of VCO, VO and CB combinations within the ranged of 0 to 8.64%, 0 to 7.92% and 28.08 to 36%, respectively, were able to form a solid chocolate with no fingerprint at ambient temperature. Sugar free plain chocolate which containing solely CB was used as a control. In general, chocolate samples which contained high amount of olive oil showedslightly higher in Omega 6, unsaturated and polyunsaturated fatty acid content while samples with high cocoa butter were gave higher value in saturated fat. Peroxide value of control sample was significantly lower at p<0.05 compared to those containing VCO and VO. The values were ranged from 3.3 ± 0.42 to 6.3 ± 0.14 mEq/kg. Glossiness at projection angle of 85º at 24ºC showed that control sample with solely cocoa butter gave the most glossy chocolate surface at P<0.05 compared to others.