Abstract
Conventionally manufactured chocolates demonstrate the poor melting resistance during storage and transportation in tropical regions or summer seasons. In the conventional technologies, all heat-resistant chocolates obtained have problems of quality parameters being unsuccessful as commercial products. To resolve this issue, an optimized CBS (cocoa butter substitute) emulsion (CBS: polyglycerol polyricinoleate: water: gum Arabic: invert syrup) was developed and mixed at different concentrations in the molten chocolate mass of standard recipe. Prepared formulations of chocolate mass were evaluated for their molding suitability. Prepared chocolate bars were evaluated for their color, pH, hardness, shape retention index (SRI), moisture, water activity and sensory attributes. Optimized CBS emulsion increased moisture and fat content but reduced aw of dark compound chocolate bars. Addition of CBS emulsion up to level of 60 mL/L led to decrease viscosity of molten chocolate mass and surface whiteness of chocolate bars; and improve sensory attributes. However, at level of 80 mL/L CBS emulsion maximum hardness was observed at higher temperature (36 °C and 40 °C) but fat bloom was appeared due to temperature fluctuation and scores of sensory attributes were decreased. Consequently, optimum dosage of CBS emulsion was 60 mL/L in order to produce good quality heat resistant compound dark chocolate bars.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
