Compound Chocolate Research Articles

Utilization of hazelnut oil oleogels for the preparation of milk couverture type compound chocolates: Composition, properties, and sensory evaluations

AbstractThe aim of this study was to use oleogels in compound chocolates. A control sample with cocoa butter (CNT) and two compound chocolates with hazelnut oil‐sunflower wax oleogel (SWO‐CC), and polyglycerol stearate oleogel (PGSO‐CC) were prepared with the same recipe. The main properties and compositions of the samples were quite similar. While CNT sample included only 37.97% of total unsaturated fatty acids, it was 74.19 and 63.08% in the SWO‐CC and PGSO‐CC, respectively. The melting peak temperatures were 32.1, 25.4, and 23.8°C for CNT, SWO‐CC and PGSO‐CC. The samples had 11.75%, 74.25%, and 74.25% shape retention index values at 60°C. Clearly compound chocolates melted at lower temperatures, but retained their shape at higher temperatures. After 15‐day temperature fluctuation storage, no fat bloom was developed. Rheological data showed that the PGSO‐CC sample was stiffer among all, and the compound chocolates melted slowly up to 40°C, but CNT melted sharply at 38°C. Further, the PGSO‐CC sample showed a lubricating behavior. Although CNT sample included 7 volatile aromatics, SWO‐CC and PGSO‐CC samples had 17 and 14 compounds, respectively. Trained panel described the samples with 13 attributes, and most profoundly the compound chocolates had lower shape, surface gloss, coffee, bitter, cooling, hardness scores, and higher coating scores. Consumer test revealed that compound chocolates had lower appearance scores, and equal aroma scores. The flavor score and acceptability were highest for the PGSO‐CC sample. Overall, this study proved that heat stable and sensorially acceptable compound chocolates could be prepared from the oleogels.

Physical properties, sensory profile and storage stability of compound chocolates made with cocoa butter replacer consisting of mango kernel fat and rice bran oil

This study analyzed the physical properties of a dark compound chocolate made with a cocoa butter replacer (CBR). The CBR was made up of enzymatically produced mango kernel fat and rice bran oil. The control (dark chocolate) was produced using cocoa butter. For dark compound chocolates, 5 %, 20 %, and 50 % CBR were used, and all the samples were stored at 4 °C, 20 °C, and 33 °C for 12 weeks. Physical, sensory, and storage stability were assessed. The control and 5 % CBR chocolate demonstrated similar melting peaks (at 33 °C), color, and hardness (11–14 N at 20 °C) profiles. However, 20 % and 50 % CBRs compound chocolates had considerably lower melting peaks (about 31 °C), enthalpies (15–20 J/g), and hardness (3–6 N at 20 °C). Bloom formation started after week 6 at 20 °C for control, 5 %, and 20 % CBR chocolates. The earliest bloom formation was observed for all the chocolates stored at 33 °C, followed by chocolates stored at 20 °C. The chocolates were stable at 4 °C throughout the storage period of 12 weeks. Besides some of the physical properties, the overall sensory acceptance, mouthfeel, and taste were similar to the control chocolate with 20 % CBR compound chocolate.

Effect of alternative sweetener and carbohydrate polymer mixtures on the physical properties, melting and crystallization behaviour of dark compound chocolate

This study aims to evaluate the effect of sucrose replacer mixtures (erythritol, mannitol, or tagatose in combination with inulin or polydextrose) on the crystal morphology, particle size distribution, rheology, melting properties, and fat polymorphism of dark compound chocolate. The result showed that the replacer mixture’s hygroscopicity, particle size, and sugar crystal shape might significantly impact dark compound chocolate's rheological and textural properties but had no substantial impact on the melting properties and fat crystallization. Mannitol-containing samples exhibited the highest rheological value, likely related to their high moisture content, small particle size, and elongated crystal shape. Due to the similar specific surface area and comparable D90 value, the sample containing erythritol-polydextrose mixture resulted in a similar (P ≥ 0.05) Casson yield value (46.184 ± 2.45 Pa) compared to the sample containing sucrose (38.348 ± 1.68 Pa). It could be a potential sucrose replacer in the dark compound chocolate.

Partial Productivity Analysis of Production Divisions By Omax Method

This study aimed to analyze the production department’s partial productivity measurement using the Objective Matrix (OMAX) method at PT. GMK. The OMAX method's key performance indicators (KPIs) affecting the productivity index must be defined and weighted for each criterion using the Analytical Hierarchy Process (AHP). The study was conducted in the production division of PT. GMK, which produces compound chocolate. The results showed that the productivity of was affected by the partial productivity of raw materials and labor and the electric power’s effectiveness. Other factors were the minimization of overtime working hours, labor costs, downtime, as well as defective and semi-finished products. Moreover, this study determined the standard performance in the second semester of 2021. It also conducted a causal analysis using a fishbone diagram to find the cause of employees’ low productivity. The analysis showed that the average productivity index increased between January and August 2022.

Using paprika extract in chocolate spread and white compound chocolate: effects on color stability and bioavailability

Using paprika extract in chocolate spread and white compound chocolate: effects on color stability and bioavailability

Fabrication of novel hybrid gel based on beeswax oleogel: Application in the compound chocolate formulation

Hybrid gels (HGs) are double-component systems resulting from the combination of oleogel and hydrogel. The ratio of hydrogel to oleogel is one of the most effective parameters on the properties of HGs. Grape seed oil was used to produce oleogel along with beeswax oleogelator (20%). Sodium alginate dispersion (2%) was mixed in different ratios with oleogel (0:100, 1:99, 5:95, and 10:90) for the preparation of HGs. Differential scanning calorimetry, polarized light microscopy, X-ray diffraction, and chemical analyses were performed for HGs. The thermal and chemical properties indicated the superiority of sample 5:95 over the other samples. Therefore, the hydrogel:oleogel ratio of 5:95 was selected as the best ratio. The fatty acid profile of the selected ratio was determined too. The optimum HG was substituted for Cocoa Butter Substitute (CBS) at four replacement levels (0, 15, 30, and 45%) in the formulation of compound chocolate. The results of the Whiteness Index, thermal, textural, rheological measurement, and sensory evaluation of the compound chocolate samples revealed that the one with 15% replacement was the most similar to the control sample. This research has an industrial approach to applying HGs as a substitute for a fraction of CBS in compound chocolates. This can lead to a reduction in CBS, as well as the saturated fatty acid content in such products.

Strategi rantai nilai untuk keberlangsungan usaha industri rumah cokelat di Kota Palu

The purpose of this study was to determine the strategic value chain for the sustainability of the Chocolate House Industry business in the city of Palu, which is located on Jalan Setia Budi, East Palu, Central Sulawesi. The number of respondents was 4 people consisting of 1 leader, 1 head of production and 2 employees. Data analysis technique uses descriptive qualitative.The value chain strategy at Rumah Coklat can be seen from the supporting (secondary) activities which include Infrastructure, HR Management, Technology Development and Procurement activities. Primary (primary) involvement includes raw material handling, production process, service and marketing. The Value Chain Strategy activities as a whole support each other to create chocolate products. The results of the assessment of the value chain strategy in the continuity of the Chocolate House Industry business are 3, namely: (1) Competitive advantage, namely by utilizing the original taste of the original cocoa beans, Utilizing the original cocoa butter as a raw material for making chocolate to give a distinctive taste from chocolate so that it is preferred the community, continue to maintain and improve product quality so that it becomes a superior product for the Palu city government. (2) Differentiation Strategy, namely by paying attention to the quality of the ingredients used and always maintaining the taste produced, (3) Cost advantage strategy, namely producing authentic chocolate from Central Sulawesi which is processed into chocolate with levels of 56 percent, 80 percent and 90 percent. Thus producing premium chocolate, not compound chocolate. The value chaos strategy all synergizes to shape, support and support the chocolate manufacturing process in order to gain margins/profits. Optimal margin provides the sustainability of the chocolate house industry in maintaining existence and maintaining business (Going Concern).

Comparances in Quality of Chocolate Mousse Using Chocolate Compound with Chocolate Couverture

Abstract
 The purpose of this study is to analyze and compare the sensory quality of chocolate mousses made from two kinds of chocolate, namely compound and couverture. This study was conducted in the Pastry Laboratory, Culinary Arts Study Program, Faculty of Engineering, Universitas Negeri Jakarta from December 2019 to January 2022. This study used the experimental research method. U Mann Whitney test results show that there are significant differences in the sensory quality aspects with a significance level of α = 0.05.The analysis results show that the higher average scores between the two kinds of chocolate are as follows: in the color aspect was 3.4 for couverture chocolate (dark brown category), in the aroma aspect was 4.2 for couverture chocolate (somewhat strong chocolate aroma category), in the taste (sweetness) aspect was 4.5 for compound (sweet category), in the taste (chocolate flavor) aspect was 4.76 for couverture chocolate (rich chocolate flavor category), and in the texture aspect was 4.5 for compound chocolate (soft texture category). It is concluded that there are significant differences in color, aroma, taste (sweetness), and taste (chocolate flavor) aspects of sensory quality and no significant difference in the texture aspect.
 Keyword : Chocolate Mousse, Compound Chocolate, Couverture Chocolate, Sensory Quality

Physical Properties and Fat Bloom Stability of Compound Chocolates Made with Ternary Fat Blends of Cocoa Butter, 1,3-Dioleoyl-2-stearoyl-triacylglycerol-Fat, and Lauric-Based Cocoa Butter Substitute.

Compound chocolates made of lauric-acid-based cocoa butter substitute (CBS) and cocoa butter (CB) often exhibit serious fat blooms caused by phase separation and polymorphic transformation of CB and CBS triacylglycerols. Herein, we found that the fat bloom of CBS-based chocolates could be completely inhibited by adding fat containing 1,3-dioleoyl-2-stearoyl-triacylglycerol (OSO) to CBS/CB blends. Unlike the CBS/CB chocolates that presented fat blooms within 3 wk under isothermal storage at 15, 20, and 25°C and 15 wk under thermal thawing storage at 15-25°C , no fat blooms appeared in the CBS/CB/OSO compound chocolates under any storage condition up to 6 months. The following key factors are involved in the addition of the OSO fats: the (1) concentration ratio of CB/OSO should be 1/1 such that CB/OSO can form molecular compound crystals and (2) total amount of CB+OSO in the CBS/CB/OSO blends should reach 20%. The solid fat content, hardness, and crystallisation rate of the CBS/CB/OSO blend-based chocolate compound were confirmed to be suitable for chocolate production.

Effect of accumulated strain on fat bloom in CBS-based compound chocolates

The strain accumulated in the β′ form of CBS has a significant effect on the rate of the phase transformation.

Control of Phase Separation for CBS-Based Compound Chocolates Focusing on Growth Kinetics

Phase separation in the cocoa butter substitute (CBS)–cocoa butter (CB) pseudo-binary component system strongly depends on the storage temperature. This dependence is attributed to the fact that the transformation rate of the CBS is substantially lower than that of the CB, which means that the crystallization behavior for the CBS is predominantly dominated by the presence of the free-energy hump (higher activation energy barrier). This means that the rate of phase transition is lower for the CBS. In particular, the slow phase transition of CBS strongly affects the crystal quality such as the existence of the strain between crystalline domains, which is related to the causes of the fat bloom of CBS-based compound chocolates. By exploiting this finding, we demonstrated that fat-bloom-free CBS-based compound chocolates can be obtained by improving the crystal quality of the matrix composed of the β′ form in the CBS under the optimal storage temperature, even when the chocolates contain 20%CB. We expect the results of this study to lead to a new product of tastier and less expensive CBS-based compound chocolates with a high concentration of CB.

Characteristics and feasibility of olive oil-based diacylglycerol plastic fat for use in compound chocolate

With an aim to prepare the healthier functional chocolate, olive oil-based diacylglycerol plastic fat (ODAGP) was prepared by mixing olive oil-based diacylglycerol stearin (O-DAGS) and olive oil-based diacylglycerol olein (O-DAGO) as confectionery fat in compound chocolate. We reported the physicochemical properties of ODAGP and ODAGP-CB blends, and then evaluated their application potential in compound chocolate based on sensory, blooming property and polymorphic transition. ODAGP (40% O-DAGS) showed a wide plastic range (7.1–45.2%) and high component compatibility. The crystal properties results indicated that ODAGP mainly existed in stable β-forms (β1 and β2). On the other hand, the ODAGP-CB binary system containing 10–40% ODAGP displayed similar melt-in-mouth property and crystal polymorphism (Form V) to natural CB. Compound chocolate prepared with ODAGP-CB blends obtained satisfactory overall acceptability (score > 7.8) and showed stronger fat bloom resistance.

Pengaruh Penambahan Serbuk Daun Kelor Terhadap Kadar Fe, Vitamin C, Dan Daya Terima Coklat Kelor (Kokoa Moringa Oleifera)

Iron deficiency anemia is often experienced by adolescent girls. The Fe content in Moringa leaf powder and cocoa compounds is needed for the formation of hemoglobin, while the vitamin C content in Moringa can increase Fe absorption. Objective: to analyze the effect of adding Moringa leaf powder to the levels of Fe, Vitamin C, and the acceptability of Moringa chocolate. Methods: quasi-experimental research with Post Test Only Control Group Design. The proportion of addition of Moringa leaf powder to 100 g of compound chocolate is 0g, 10g, 20g, 30g. Statistical analysis of Fe and Vit C levels using the ANOVA test. The acceptability test sample was 25 students of the Ngawi regency government akper. Results: The results of the statistical test of Fe levels showed significant results, with a p value of 0.00 (p<0.05) The results of the statistical test of vitamin C showed significant results with a p-value of 0.00 (p<0.05).The results of the acceptability test showed that there was a significant difference between taste, color, texture, and aroma. Of the four Moringa chocolates, the most popular is the addition of 10g of Moringa leaf powder. Conclusion: this Moringa chocolate can meet the RDA for adolescents aged 16-18 years, with a daily iron requirement of 24 mg, and a daily vitamin C requirement of 75 mg.

Moisture absorption behavior and thermal properties of sucrose replacer mixture containing inulin or polydextrose

The increasing consumer awareness of healthier food choices with low calories and high fiber content has driven the development of sucrose-free dark compound chocolate enriched with dietary fiber. Therefore, this study aimed to determine the effect of adding dietary fiber-low digestible carbohydrate (LDC) polymer on the moisture sorption behavior and thermal properties of a sucrose replacer mixture. Duo-trio and acceptance tests were also conducted to identify the relative sweetness of sucrose replacer compared to that of sucrose. Among these samples, erythritol-polydextrose mixture and tagatose-inulin mixture have similar sweetness levels as sucrose at P ≥ 0.05. Most sucrose replacer mixtures were well-accepted by panelists, except the trehalose-polydextrose mixture. Moisture content, hygroscopicity, and thermal properties of the sucrose replacer mixture were also studied. The result showed that all sucrose replacer mixtures had significantly (P<0.05) higher moisture content than sucrose. The addition of LDC polymer altered the moisture content, hygroscopicity, and melting temperature of the samples due to its amorphous nature and large molecular structure. Considering the average relative humidity in tropical countries was reported at 65% RH, the sucrose replacer mixtures containing erythritol, mannitol, or tagatose could replace sucrose in dark compound chocolate of their low moisture content and hygroscopicity at aw of 0.65.

The effects of beetroot powder as a colorant on the color stability and product quality of white compound chocolate and chocolate spread

This study determines the possibility of using spread (SC) and compound chocolate (CC) as delivering agents of betalains, bioactive compounds and coloring agents. Therefore, the effects of various beetroot powder concentrations (0.0-1.00 g/100 g) on SC and CC’s quality parameters and the associated visual properties over a 12-week period under accelerated shelf-life conditions were investigated. The hardness and plastic viscosity values of CC significantly increased as the amount of beetroot powder increased (P<0.05), the particle size while melting behavior, water activity, moisture content and sensory properties did not significantly change (P<0.05). The D90 and textural properties (firmness, stickiness, adhesion, work of shear) of the SC samples were significantly affected with the addition of beetroot powder (P<0.05), but no significant differences were observed in moisture content, water activity and some sensory properties (P>0.05). The use of beetroot powder for both groups caused a significant decrease in the samples’ color values, and the redness associated with the pigment source also significantly increased (p<0.05). The findings revealed that high concentrations of beetroot powder did not significantly impact CC’s color stability to the same extent that it impacted the SC’s color stability. This study was made as a preliminary study to produce functional foods.

Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids

The bioavailability impact of serum lipids in compound chocolate products based on structured lipids was studied. Compound chocolate products containing fat with and without structured lipids were digested in vitro under simulated gastrointestinal lipolysis conditions and were studied in vivo in healthy C57BL/6J mice. The in vitro digestion results show that products containing structured lipids, milk compound chocolate filling and white compound coating, significantly reduced the release rate of Free Fatty Acids (FFA) and improved the caloric reduction between 12.49% and 13.71% compared to products without structured lipids, suggesting that FFA were not absorbed. Animal feeding studies revealed no adverse effects on the compound products intake; in fact, these products reduced total cholesterol, LDL-c, VLDL-c and triacylglycerols. The present work shows the relevance of developing functional compound chocolate as providing a potential healthy initiative through the biological effect of the bioactive ingredients incorporated.

Investigation effects of inulin degree of polymerization on compound chocolate quality

This is the first study in which the effect of degree of polymerization (DP) (˂10 and ≥23) of inulin (6.00, 9.00, and 12.0/100 g) on main quality parameters (color, texture, water activity, sensory properties, and melting behavior) of compound chocolate's (CC) was investigated. According to the determined L* values, using inulin (12/100 g) with high DP resulted in more glossy samples (p < .05). Except ∆h value, the melting parameters of CC were not affected. However, the hardness of samples (391.9–587.1 g) was determined in a wide range. The CC samples including inulin with higher DP had higher aw values (p < .05). According to the results of sensory analysis, using low DP inulin (<12/100 g) has advantages when compared with higher DP inulin-containing samples. As a result, DP is an important parameter for developing chocolate enriched with inulin as a fiber source, prebiotic, and/or bulking agents. Novelty Impact Statement This is the first study in which the effects of inulin degree of polymerization (DP) and concentrations (6.00, 9.00, and 12.0/100 g) on the main quality parameters of compound chocolate were investigated. The effect of (DP) (˂10 and ≥23) of inulin on the main quality parameters of compound chocolate samples as color, texture, water activity, melting behavior, and sensory properties was determined.

Effects of apple pomace as a sucrose substitute on the quality characteristics of compound chocolate and spread

The purpose of the this study was to determine the effects of dried apple pomace (DAP) as a partial replacer for sucrose on the compound chocolate and chocolate spread formulation. The DAP concentrations changed between 4 and 20 g/100 g. The results indicated that with the increase of DAP in the chocolate samples, particle size, hue angle, and total amount of phenolic substances of samples increased. However, the hardness, color parameters, and overall acceptance decreased. Furthermore, firmness and spreadability of spreads were evaluated between 4.04–5.98 N and 1.92–3.05 N/mm, respectively. Presence of polyphenols and dietary fiber indicated that this by-product could be used as a healthy ingredient in chocolate and spread formulation to partially replace sucrose. However, during the processing of the DAP; the initial particle size of pomace can be further reduced by increasing the grinding speed, time, or number of grinding steps. Practical applications The application of fruit by-products is increasing rapidly in the preservation of fruits because of being healthy for consumers. Apple pomace is an important by-product to enhance the nutritional quality of compound chocolate and chocolate spreads. The antioxidant potential of apple pomace makes it advantageous for the chocolate and its derivatives without negatively affecting the quality of the final product.

Effect of inulin, fructo-oligosaccharide, trehalose or maltodextrin (M10 and M30) on the physicochemical and sensory properties of dark compound chocolate

The sucrose-free dark chocolate development is receiving attention due to increasing market demand for foods with reduced sugar. This study aimed to determine the physical and sensory properties, and the storage stability of sucrose-free dark compound chocolate by replacing the sucrose with inulin, Fructo-oligosaccharides (FOS), trehalose, or maltodextrin (M10 and M30) on a volume basis along with stevioside as a sweetening agent. Melting and crystallization properties, particle size, moisture content, rheological behaviour, hardness, bloom formation and sensory evaluation were examined using differential scanning calorimetry, particle size analyser, rheometer, and texture analysis, respectively. Sucrose substitution had no significant impact on the melting and crystallization behaviour in a compound chocolate model system. However, all sucrose-free dark compound chocolate displayed lower Casson viscosity, yield value and hardness than sucrose-containing dark compound chocolate, which may because the weaker particle-particle interaction in sucrose-free dark compound chocolate. Sucrose-free dark compound chocolate had lower sweetness (P < 0.05) and stronger bitterness (P < 0.05) compared to the sucrose compound chocolate. Trehalose was the most suitable sucrose replacer in dark compound chocolate because it resulted in similar rheological and sensory properties as the sucrose-containing dark compound chocolate and greater resistance to bloom formation after 12 weeks of storage.

Formulating and studying compound chocolate with adding dried grape pomace as a bulking agent.

The use of dried grape pomace (DGP) as a bulking agent for partly substitution of sugar, milk powder and whey powder in compound chocolate (CC) was investigated. D-optimal mixture design was used to determine the effect of composition on the particle size, flow behaviour (Casson yield value and plastic viscosity), as well as total phenolic and resveratrol contents before and after in vitro digestion. The various models (linear, quadratic and cubic) which were identified as significant (P < 0.05) were used in this study. As a result, DGP was found suitable to be used in CC as a bulking agent to partially substitute sucrose, milk powder and whey powder to increase functional properties and decrease the cost of the CC. For CC with the most acceptable rheological properties and a satisfactory level of TPC and resveratrol, optimum usage levels of DGP were identified as 7.1% to 10.0%. Further studies will require to modify flow behaviours by optimizing the particle size of pomace.