Influence of hydrogenated oil as cocoa butter replacers in the development of sugar-free compound chocolates: Use of inulin as stabilizing agent

Characterization of the sunflower oil-based oleogel developed by the ferulic acid/monoglyceride mixture and its application in chocolate preparation

The ferulic acid (FA) / monoglyceride (MG) mixture could act as a gelator to structure sunflower oil at the gelator concentration (c) ≥ 4 % and the FA/MG ratios (r) of 0:100, 25:75, 50:50 and 75:25. The rectangular FA and needle-shaped MG crystals in the oleogel interlock with each other to form a 3D network, restricting the flow of oil. The gel strength and rheological performance of the oleogel were positively correlated with c and negatively correlated with storage temperature (t). Its gelation temperature was determined by c and r. Its β-carotene protective ability against ultraviolet irradiation was proportional to the FA concentration. The oleogel with r = 25:75, c = 5 % and t = 4 °C could partially substitute cocoa butter for chocolate production. With the increasing substitution rate (WCBS), the appearance, texture properties and enthalpy change of chocolate gradually deteriorated. But when WCBS ≤ 40 %, the oleogel had no significant effect on the sensory characteristics.

Enrichment of White Chocolate with Microencapsulated β-Carotene: Impact on Quality Characteristics and β-Carotene Stability during Storage

This study developed functional white chocolate enriched with free (WC-F) and encapsulated β-carotene using whey protein isolate (WPI) and pullulan (PUL) blends through spray drying (WC-SP), freeze drying (WC-LP), and coaxial electrospinning (WC-EL). The thermal properties, rheological properties, hardness, and color of the chocolates were evaluated, and the stability of β-carotene was monitored over 4 months at 25 °C. No significant differences were found in melting profile temperatures among samples; however, WC-LP and WC-EL exhibited higher melting energies (30.88 J/g and 16.00 J/g) compared to the control (12.42 J/g). WC-F and WC-SP showed rheological behaviors similar to those of the control, while WC-LP and WC-EL displayed altered flow characteristics. Hardness was unaffected in WC-F and WC-SP (7.77 N/mm2 and 9.36 N/mm2), increased slightly in WC-LP (10.28 N/mm2), and decreased significantly in WC-EL (5.89 N/mm2). Over storage, melting point, rheological parameters, and hardness increased slightly, while color parameters decreased. β-carotene degradation followed a first-order reaction model, with degradation rate constants (k) of 0.0066 day-1 for WC-SP, 0.0094 day-1 for WC-LP, and 0.0080 day-1 for WC-EL, compared to 0.0164 day-1 for WC-F. WC-SP provided the best β-carotene retention, extending the half-life period by 2 times compared to WC-F (126.04 days vs. 61.95 days). Practical implications: The findings suggest that WC-SP, with its superior β-carotene stability, is particularly suitable for the development of functional confectionery products with extended shelf life, offering potential benefits in industrial applications where product stability is crucial. Future research directions: Further studies could explore the incorporation of additional bioactive compounds in white chocolate using similar encapsulation methods, as well as consumer acceptance and sensory evaluation of these enriched products.

Ice cream with sucralose, stevioside, and erythritol as sugar substitutes: Sensory profile and customer preference

Sugar-free food has been gaining popularity because of low-calorie content. But sugar replacement by high-intensity sweeteners can negatively affect sensory. In this study, the effect of the addition of sucralose (Suc), stevioside (Ste), and erythritol (Ery) as sugar substitutes on the sensory profile and overall acceptance of ice cream were evaluated by penalty analysis (PA) based on the check-all-that apply (CATA) method, with those of the partial least squares (PLS) regression. Twelve sweetening agents of ice cream samples were presented to 106 consumers who answered on an overall liking question using the 15-point hedonic scale and a CATA question with 32 attributes that described the sensory characteristics of ice cream. The results showed that mixed sweeteners (60%Suc+20%Ste+20%Ery or 60%Suc+10%Ste+30%Ery) can present an advantageous performance when used separately, and making ice cream similar to that of sucrose (Sac) added. Adding Suc, Ste, and Ery to ice cream hardly felt bitterness, astringency, and chemical-like sensations of the sweetening agent. The significant difference between different sweeteners is the intensity and speed of sweetness. Developing combination of high-potency sweeteners that can make sweetness appear quickly could open up new ways to design sugar-free ice cream.

Development of a Functional Dark Chocolate with Baobab Pulp

In recent years, cocoa and dark chocolate have attracted the interest of consumers not only for their sensory characteristics but also for their nutritional properties and positive impact on health. The baobab is a fruit of African origin with a sour and slightly sweet flavour, widely consumed by local communities due to its unique nutritional features. The aim of this work was to evaluate the impact of the concentration of baobab flour in the development of functional dark chocolate, including physical, chemical, nutritional and sensory evaluations. The results presented a positive correlation between the incorporation of baobab flour and the antioxidant activity (up to 2297 mmol TE/100 g), vitamin C content (up to 49.7 mg/100 g), calcium (up to 1052 mg/kg), potassium (up to 10,175 mg/kg), phosphorus (up to 795.9 mg/kg), chlorine (up to 235.4 mg/kg) and sulphur (up to 1158 mg/kg). The sensory evaluation of dark chocolate with 3% baobab presented the highest evaluation on the parameters "texture" and "overall flavour", while the parameter "overall flavour" presented the lowest evaluation on chocolate with 9% baobab. No influence was observed on fatty acid profile, protein, fat and hardness.

Development of a Novel Low-Calorie Lime Juice-Based Prebiotic Beverage Using a Combined Design Optimization Methodology

A novel lime-juice based low-calorie functional beverage was developed by using D-optimal combined design optimization. For the preparation of the beverage, the following functional ingredients were used: lime juice, lime peel essential oil (LEO) as a flavoring agent and bioactive component, sucralose as a low-calorie sweetener, an inulin/polydextrose (I/P) mixture as prebiotic fibers, pectin as a thickening agent and soluble dietary fiber, lutein as a carotenoid colorant and antioxidant, and peppermint extract (ME) as a flavoring agent and bioactive component. A combined design consisting of one mixture factor (LEO/ME ratio), one numeric factor (lutein concentration), and one categoric factor (presence or absence of prebiotics) was used for optimizing the functional beverage based on the sensory quality. Regression models were adequately fitted to the data of sensory acceptance with a determination coefficient >90%. The sample containing a mixture of prebiotics, 2:3 (v/v) ratio of LEO: ME, and 3 mg/100 mL lutein was selected as the best formulation among the six optimal beverages which was suggested by Design-Expert software. This final optimum sample showed the highest total phenolic (44.22 mg gallic acid equivalents/L) and flavonoid (25.49 mg quercetin equivalents/L) contents, and its antioxidant activity (as 2,2-diphenyl-1-picrylhydrazyl radical (DPPH^•) scavenging) was 38.30%. The newly designed beverage has the potential to promote health benefits and in therapeutic applications.

Physical and Chemical Properties of 70% Cocoa Dark Chocolate Mixed with Freeze-Dried Arazá (Eugenia stipitata) Pulp

This work aimed to determine the chemical and physical properties of 70% dark cocoa chocolate, including freeze-dried Arazá (Eugenia stipitata) pulp (FDAP). We studied chocolates incorporating three FDAP concentrations (1.0, 1.5, and 2.0%). No statistical differences were found in total polyphenol content, antioxidant capacity, and total catechin and epicatechin content. The dark chocolates' moisture and texture were unaffected by the FDAP. The Casson yield stress increased to 19.67±1.35 Pa, while the Casson plastic viscosity reduced to 1.68±0.03 Pa·s, Also, the particle size increased. The dark chocolates' flow behavior corresponded to a non-Newtonian fluid. Finally, the dark chocolate's properties were unaffected by a 2% FDAP concentration.

Shelf-Life Prediction and Thermodynamic Properties of No Added Sugar Chocolate Spread Fortified with Multiple Micronutrients

The development of fortified healthy pleasant foods, in which saturated fats are replaced with unsaturated ones, poses a challenge for the food industry due to their susceptibility to oxidative rancidity, which decreases product shelf-life, causes the destruction of health-promoting molecules, and forms potentially toxic compounds. A comparative study applying the Arrhenius model was carried out to investigate the oxidative stability and predict the shelf-life of a newly developed no added sugar chocolate spread formulated with sunflower oil, and fortified with vitamin D, Mg, and Ca checked against two commercially available spreads: No Palm and a well-known commercially available product (RB). The results obtained from the accelerated shelf-life testing for peroxide value (PV) showed relatively higher activation energy (Ea, 14.48 kJ/mol K) for RB, whereas lower Ea (11.31–12.78 kJ/mol K) was obtained for No Palm and all the experimental spread chocolates. Q10 values were comparable (1.202–1.154), indicating a similar catalytic effect of the temperature upon the oxidation rate across all the investigated samples. The positive Gibbs free energies ranged from 75.014 to 83.550 kJ/mol and pointed out that the lipid oxidation reaction in the chocolate spread was an endergonic process. The predicted shelf-life at 293.15 K was 8.57 months (RB), 7 months (No Palm), and 6.8 months for all the experimental spreadable chocolate. However, the higher production of hydroperoxides was observed in chocolate fortified with magnesium-calcium carbonate nanoparticles and stored at 313.15 and 323.15 K, suggesting these particles may enhance lipid oxidation.

Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel

The reformulation of chocolates seeks to find innovative alternatives to cocoa butter (CB) that are more economical and adhere to nutritional recommendations to replace saturated fats with unsaturated ones. In this research, chocolates were elaborated by substituting CB with an oleogel (OG) formulated with hydroxypropyl methylcellulose (HPMC) as an entrapper of sunflower oil by using the foam-templated approach. Four different CB/OG blends were prepared and characterized as potential CB substitutes (100/0 control), at replacement levels of 30%, 50%, 70% and 100% (70/30, 50/50, 30/70 and 0/100 blends), and subsequently, CB/OG-based chocolates (CB/OG-Ch) were formulated (100/0-Ch, 70/30-Ch, 50/50-Ch, 30/70-Ch and 0/100-Ch). Both the CB/OG blends and the CB/OG-Ch counterparts were characterized by dynamic and stationary rheology, hardness, thermal parameters, microstructure, and oil-binding capacity; in addition, the lipid profile of the chocolates was analyzed, and a sensory analysis was performed. Increasing the OG proportion in the CB/OG blend weakens the rigidity and strength of the fat-crystal network conferred by the CB, and decreases both its viscoelasticity and thermal parameters, but the differences between all the different properties and parameters of the CB/OG-Ch samples diminished in presence of the other ingredients used in the chocolate formulation. Sensory analysis evidenced that it is possible to replace up to 70% of CB with the OG, although from a technological point of view a replacement level of 50% would seem more appropriate. As compared to 100/0-Ch, 50/50-Ch and 30/70-Ch involve saturated fat reductions of 55% and 37%, respectively.

Rheological, bioactive properties and sensory preferences of dark chocolates with partial incorporation of Sacha Inchi (Plukenetia volubilis L.) oil

We studied the effect of substituting partially, cocoa butter (CB) with Sacha Inchi (Plukenetia volubilis L.) oil (SIO) on rheology, bioactive properties, and sensory preferences in potentially functional chocolate. For this 70% dark chocolates were prepared and the CB was substituted with 1.5%, 3%, and 4.5% of SIO. Hardness and viscosity of the SIO-chocolates were significantly reduced compared to the control (5451 ± 658 g; 17.01 ± 0.94 Pa s, respectively). Total phenolic content remained constant while the antioxidant capacity increased up to IC₅₀ of 2.48 ± 0.10 as the content of SIO increased. The Casson yield stress and Casson plastic viscosity decreased as the amount of SIO increased. Chocolates with 4.5% SIO had a similar color, better glossiness, preferable snap attributes, and were more accepted (7.50 ± 0.08) compared to the control (p < 0.05), measured with a hedonic scale. Then, SIO can improve the bioactive properties of dark chocolates obtaining a potentially functional food with acceptable physicochemical characteristics. SIO can be considered as a new cocoa butter equivalent.

Effect of cocoa bean origin and conching time on the physicochemical and microstructural properties of Indonesian dark chocolate

Abstract Indonesian cocoa is cheaper and considered second grade compared with most other cocoa. However, the domestic chocolate industry is not well-developed due to significantly low consumption. To cope with these issues, product innovation through technical process improvement is required to stimulate the domestic chocolate industry. This study aimed to investigate the effect of cocoa bean origin and conching time on the physicochemical (water content, texture, color, crude fat content, and melting enthalpy) and microstructural properties of chocolate. The experiment was conducted under a completely randomized factorial design consisting of two factors: cocoa bean origin (100% fermented cocoa beans from Jember, 100% fermented cocoa beans from Southeast Sulawesi, 50% fermented cocoa beans from Jember + 50% non-fermented cocoa beans from Southeast Sulawesi, and 50% fermented cocoa beans from Southeast Sulawesi + 50% non-fermented cocoa beans from Southeast Sulawesi) and conching time (4, 6 and 8 h). The results showed that cocoa bean origin significantly affected the hardness, gumminess and color of chocolate, including the redness and yellowness level, whereas conching time affected water content, hardness, cohesiveness, elasticity, and crude fat content. Differential scanning calorimetry (DSC) analysis showed that the treatment with 100% fermented cocoa beans from Jember presented higher values of Tonset, ΔHmelt and area compared with those of the treatment with 100% fermented cocoa beans from Southeast Sulawesi, which presented higher values of Tpeak and Tend. Scanning Electron Microscopy (SEM) analysis showed a distribution of solid and dense particles with crystal interaction with chocolate structures.

Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content

The aim of the study was to analyze the antioxidant character of conched chocolate milk masses, taking into account different protein content in milk. For the study, cocoa liquor obtained from roasted and unroasted cocoa beans from different regions, as well as milk powder obtained by spray and cylindrical drying were used. The analysis that was carried out showed that the protein content of powdered milk products ranged from about 11.6% (w/w) to over 31% (w/w). Lower content of polyphenols and lower antioxidant activity were shown in the masses to which the addition of milk with higher protein content was applied. The analysis of antioxidant character of chocolate milk masses showed higher total polyphenols content in masses prepared from unroasted cocoa beans liquor.

Enzymatic glycerolysis-interesterification of palm stearin-olein blend for synthesis structured lipid containing high mono- and diacylglycerol

The objective of this research was to evaluate enzymatic glycerolysis-interesterification to synthesize structured lipids (SLs) containing high monoacylglycerol (MAG) and diacylglycerol (DAG) from a palm stearin-olein blend (PS-PO blend). The results showed that the optimum conditions for the solvent to fat ratio, glycerol to fat ratio, and enzyme concentration were 2:1 (v/w), 1.5:1, and 15% (w/w), respectively. The conversion rate of MAG and DAG decreased at a high glycerol to fat ratio, low solvent to fat ratio, and high enzyme concentration due to an increase in viscosity and low agitation effectiveness. The emulsion capacity and stability of the SLs were 60.19% and 96.80%, respectively. The hardness of the SLs increased about 3.1-fold. The MAG, DAG, and triacylglycerol conversion rates were 0.45, 0.48, and 1.02%/h, respectively. Thus, glycerolysis-interesterification of a PS-PO blend increased DAG and MAG concentrations and further improved the hardness, emulsion capacity, and emulsion stability of the SLs.

The optimization of prebiotic sucrose-free mango nectar by response surface methodology: The effect of stevia and inulin on physicochemical and rheological properties

The reduction of sugar consumption is one of the major challenges for nutritionists and food industry. Therefore, it is significant to replace sucrose with other types of sweeteners, especially, natural ones. The aim of the present study is to produce low-calorie, sucrose-free mango nectar and to optimize the formulation by employing response surface methodology. The two independent variables were stevia, as a low-calorie sugar replacer (0, 1.5, and 3% w/w) and inulin as a prebiotic texturizer (0, 3, and 6% w/w) in order to compensate sugar elimination defect on viscosity and °Brix. The fitted models indicated a high coefficient of determination. The results revealed that stevia and inulin are as the independent variables which had significant effects on °Brix, viscosity, and sensory scores (p < 0.05). Also, pH was affected by stevia concentration. The rheological behavior of the sucrose-free mango nectar was non-Newtonian, shear thinning as Herschel–Bulkley model which was not different from the reported behavior for normal mango nectar-containing sucrose. The optimization of the variables, based on the response surface three-dimensional plots, demonstrated that utilizing 6% w/w inulin and 3% w/w stevia produced the optimum mango nectar with the desirability of 0.85 without undesirable changes in the physicochemical and organoleptic properties. The optimum sample was produced in triplicate to validate the optimum model as well.