Abstract
A low-fat chocolate spread was developed using response surface methodology by incorporating functional ingredients such as cocoa powder, whey protein concentrate and olive oil, which had desired spreadability at refrigeration temperature and having functional effect to the health of consumers and having good palatability and textural property. The level of skim milk powder, cocoa powder, carboxymethyl cellulose and glycerol monostearate was kept constant based on preliminary trials. Experiments were conducted using three major ingredients butterfat (10–30%), olive pomace oil (10–30%), and whey protein concentrate −70 (2–5%) separately. The water phase and oil phase were properly emulsified at suitable temperature to give water in oil-type emulsion to produce chocolate spread. The final product had 37.87% fat, 6.54% protein, 2.79% lactose, 18.67% sugar and 0.79% ash. In a consumer study, 96% of the responders showed a positive reaction to purchase this product if available in the market. Practical Applications With the wide acceptance of bread in regular diet among urban consumers, the requirement of a suitable spread to complement has also increased. Generally butter is being used by all the households but it has been criticized for the high cholesterol content arising from its saturated fat whereas fruit based spreads like jam jelly etc. mainly contain carbohydrate and have lack of adequate nutrition like protein, fat, iron and calcium contents. Butter exists as a solid state and has poor spreadability at refrigeration temperature (4C). Lately growing consumers' demand for healthy fat spreads that are palatable and should possess good textural properties has led researchers to attempt the development of several types of modified butters and butter-based table spread. The sole purpose of development of chocolate spread is to bring a functional spread which must be spreadable at refrigeration temperature, low in fat content, good in taste and having high nutritive value.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: 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.