Abstract
The functional properties of dark, milk and white chocolate with 5% cow butter or sesame oil were improved by addition of 2% or 3% conjugated linoleic acid (CLA). Microbiological, rheological, X-ray diffraction and sensory analysis were carried out. A sensory profile of chocolate with (CLA) was recorded. The acid number in percent of oleic acid was obtained by determining the fatty acid composition of triglycerides in the lipids. Three main components contributing to the crystalline phase was found – sucrose (sugar), cocoa butter and linoleic acid. The highest acid number was found in the samples of dark and milk chocolate with 5% cow’s butter and 3% CLA content. No micro-organisms were found in the products. The highest degree of crystallinity was found for the white chocolate sample with 2% and 3% CLA with cow butter or sesame oil. All tested samples have non-Newtonian behavior.
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