STORAGE STABILITY OF REDUCE CALORIE MILK CHOCOLATE
Authors: Asimah H.
Journal Issue: Malaysian Cocoa Journal, Volume 13(2)/2021
Keywords: Chocolate; cocoa butter emulsion; reduced calorie; storage
Published On: 1/11/2021
Abstract
A storage study was conducted for reduced calorie milk chocolates. Reduced calorie milk chocolates were produced by incorporating cocoa butter emulsion (CBE) into chocolate formulation. Chocolates were analyzed for melting property using differential scanning calorimeter (DSC), solid fat content (SFC) using a pulsed-nuclear magnetic resonance (p-NMR) spectrometer, sensory evaluation, proximate analyses and then compared to original milk chocolate. Proximate analyses showed that moisture content increased to 1.7% (sample A) and 1.5% (sample B) compared to control, 1.2%. Fat content was slightly reduced in both samples A and B compared to control. A minimal change in melting temperatures does not affect significantly the melting time and behavior of the chocolates. The finding also indicates solid fat content of chocolates with CBE was similar to original milk chocolate. The sensory attributes of all samples showed not significant different except for smoothness where samples A and B were significantly less smooth than control. The energy value of each sample was 371kcal/100g (A), 380 kcal/100g (B) and 521kcal/100g (control). Energy value was reduced by 29 and 27 % in each sample respectively. Storage stability of both reduced calorie milk chocolates indicated that these chocolates can be stored at ±16 °C for about one year. If stored at room temperature the moisture content and hardness increased and glossiness reduced compared to control samples.