Abstract
The development of a new olive oil based chocolate filling was carried out. In this study three different types of virgin olive oil were tested, in three different concentrations in the production of chocolate fillings. An instrumental analysis was carried out for chemical analyses, such as moisture and pH. The color analysis included the CIE 1976 L*a*b* color space and RGB color space. The rheological analysis included the evaluation of flow curve, flow index (n), consistency (K) and dynamic moduli (G’ and G’’). No influence was detected on the moisture or pH of chocolate fillings, due to the concentration or type of olive oil. However, the use of olive oil decreased consistency from 1371 Pas n to 148 - 559 Pas n , even using olive oil concentrations of 20% w/w. Also, G’ registered a similar correlation, where a decrease was observed from 4.42 x 10 6 Pa to values around 1.70-2.51 x 10 6 Pa, for 20% w/w olive oil. The fillings presented a darker yellow-green color when using olive oil produced with Galega and Cordovil de Serpa varieties, but olive oil produced with the Arbequina variety did not affect color significantly, although further studies will be required to evaluate the impact of ripening stage.
Highlights
In handmade chocolates, the most common type of filling is “ganache”, a mixture of chocolate and cream, where other products can be added to improve flavor or shelf life
The use of cocoa butter and other fats in handmade chocolates is crucial to obtain a smooth and pleasant texture for the consumer but it contributes to a longer shelf life, due to the lower moisture content (Saha and Bhattacharya, 2010)
Virgin olive oils include important elements like vitamins, phenolic compounds with antioxidant capacity, but are mainly composed of triacylglycerols (TAG), free fatty acids (FFA), together with other minor elements but have a positive impact on human health (Perona and Botham, 2013)
Summary
The most common type of filling is “ganache”, a mixture of chocolate and cream, where other products can be added to improve flavor or shelf life. The “ganache” is a multiphase system and consists of an emulsion of two immiscible liquids, the water present in the cream and the fat present in cream, chocolate or other added products (Dias et al, 2015). The use of cocoa butter and other fats in handmade chocolates is crucial to obtain a smooth and pleasant texture for the consumer but it contributes to a longer shelf life, due to the lower moisture content (Saha and Bhattacharya, 2010). The possibility of a partial replacement of cocoa butter by another vegetable fat with greater benefits to health would represent an important advance in reducing the negative impacts of high density products, like chocolate or pastry. Virgin olive oils include important elements like vitamins, phenolic compounds with antioxidant capacity, but are mainly composed of triacylglycerols (TAG), free fatty acids (FFA), together with other minor elements but have a positive impact on human health (Perona and Botham, 2013)
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