Effects of fat replacing with eggplant puree on characteristics of chocolate spread

Abstract

Nowadays, the interest in searching for natural sources to fat replacer has increased to reduce obesity and the related with health risks. Chocolate spread products are the most important products of candy that are popular and more consumed, especially by children where it is a source of energy also its high nutritional value. This research aims to assess the fat replacement by eggplant puree at 25% and 75 % from the total fat content and its effects on the sensory properties, texture, chemical composition, minerals content, fatty acid composition, polyphenol compound content as tannic acid and storage stability as free fatty acid (FFA), thiobarbituric acid (TBA), total plate count (TPC) and yeasts and molds count and compared by control sample. The obtained results showed that no significant difference in sensory properties between all the products, while Chocolate spread containing 25% eggplant puree substituted were the highest in most Texture properties, the chemical composition was affected by the increasing of eggplant puree, that noted an increasing moisture, ash, dietary fiber and minerals contents while the crude ether extract and energy values were significantly (p<0.05) decreased. The fatty acid profile for the three products was within the permissible limit, tannic acid values were 318.92, 401.28 and 661.46 mg/100g. Finally found that the FFA values which were ranged from 1.73% to 10.75%, TBA values which were ranged from 2.21 to 6.87 mg Malon-aldehyde/kg sample. The use of these fat replacements has improved all the properties of Chocolate spread except the storage stability.