Compound Chocolate Research Articles

Using white spread and compound chocolate as phenolic compound delivering agent: A model study with black carrot extract

This study examined the effect of black carrot extract (BCE), an important anthocyanin source, in the composition of different cocoa products (white spread and compound chocolate) with a factorial design. Water activity, moisture content, color, textural, sensory, melting, and flow behavior properties of the samples were determined. Total phenolic compounds and antioxidant capacity of samples were determined before and after in vitro digestion. Moisture content, particle size, hardness, a*, h°, yield stress, plastic viscosity values increased in compound chocolate samples significantly (p < .05). Particle size, a*, and h° values increased in spread samples, but no significant effect on sensory properties was determined. BCE in compound chocolate caused a decrease in the sensory parameters. The bioaccessibility values for total phenolic compounds and antioxidant activity in both groups were determined as 125.5%–244.4% and 118.6%–255.8%, respectively. These values show BCE may be an important phenolic delivering agent without any intolerable quality character change. Novelty impact statement Black carrot extract (BCE) powder was used as a coloring agent and anthocyanin source. This study is the first study using BCE powder in the spread (SC) and compound chocolate (CC). In vitro bioaccessibility of total phenolic compounds was increased. BCE powder has the potential to improve the visual and functional properties of SC and CC.

Effect of wheat bran oil concentrates on quality and nutrition of WBO dark compound chocolates

Chocolates are high in calories due to high fat and sugar content; these are known to have negative effects on health. In order to overcome these adverse effects, a dark chocolate was prepared by incorporating bioactives (sterols, tocopherols and carotenoids) of wheat bran oil (WBO). In this study, the physicochemical, quality characteristics and sensory properties of the dark compound chocolate with added WBO concentrate along with quantification of the fat soluble bioactives and fatty acid profile of WBO concentrate incorporated at various levels (0.5, 1, 1.5 and 2%) were evaluated. Addition of WBO concentrate softened the chocolate, but no changes in colour were observed. WBO dark compound chocolate showed higher degree of unsaturation (2.42, 3.10, 3.41 and 3.8) and marginal increase in Free fatty acids (FFA) (3.56, 3.61, 3.65 and 3.68) compared to control chocolate (2.1 and 3.46) respectively. The fatty acid profile showed increased poly-unsaturated fatty acids compared to control chocolate. The E-nose and sensory results showed clear flavor discrimination in control and WBO dark compound chocolate. Therefore, chocolates can be prepared with enriched bioactives for nutraceutical supplementation with only marginal differences in textural and sensory characteristics.

Physical characteristics of compound chocolate made with various flavouring agents produced using melanger as a small scale chocolate processing device

Chocolate bars usually use cocoa with or without milk as the ingredients. Innovative chocolate was developed in this study by replacing all cocoa solids with three different powders, namely ginger powder, coffee powder, and fruit flavored powder drinks which was combined with the use of cocoa butter substitute to increase the melting point of chocolate. An alternative processing for chocolate (using a melanger) was used in this study. The evaluated physical characteristics of chocolate were moisture content, color, hardness, melting point and particle size. The results showed that the replacement of all cocoa with or without milk solids with three different powders affected the value of moisture content, color, hardness, melting point, and particle size. Moisture content (0.74-1.3%), particle size (50-65 µm), and the color attributes were directly affected by the original color of the ingredients. The use of CBS as a substitute for cocoa butter increased the melting point of chocolate to 38-39 °C and the hardness of chocolate to 19-24 N/mm2.

Physical properties of red velvet compound chocolates sweetened with stevia and inulin as alternative sweeteners

Chocolate is one of food products made from cocoa beans (Theobroma cacao L). The ingredients of chocolate in general are cocoa butter, sugar, and cocoa powder/cocoa mass. However, in this study, cocoa butter substitute (CBS) instead of cocoa butter was used to increase the value of melting point. In addition, stevia and inulin were used to reduce the calorie of chocolate and red velvet was added as flavoring agent. The purpose of this study was to examine the physical properties of red velvet chocolate sweetened with stevia and inulin. The proportion of stevia used were 15%, 30%, and 45%. The physical properties measured were water content, particle size, color (L*, a*, b*), hardness, and melting point. The result showed that the proportion of stevia significantly affected the characteristics of red velvet compound chocolate. The highest proportion of stevia produced chocolate with the lowest moisture content. Chocolate sample had moisture content in the range of 0.93-1.5%. Particle size was inversely proportional to the water content, ranging from 75.01 to 86.64 µm. Color of chocolates was affected by color of the ingredients. The hardness and melting point of red velvet chocolates were influenced by the proportion of stevia.

Carob powder as cocoa substitute in milk and dark compound chocolate formulation.

In the current research, the possibility of using carob powder as a substitute for cocoa powder in milk and dark compound chocolates was investigated. Five chocolate samples containing carob powder (20, 40, 60, 80 and 100%) along with control were produced and the physico-chemical analyzes were measured. Chocolate samples were assessed for sensory acceptance by a hedonic scale. The outcomes indicated that chocolate formulations with lower content of carob powder presented higher quality in terms of color parameters, mean particle size and hardness (values close to control). The addition of carob powder resulted in decreased yield stress in dark chocolates. Also dark chocolate formulations containing high levels of carob powder recorded Casson viscosity values similar to control. Moreover, the milk chocolates containing 40% carob powder illustrated no significant differences in sensory properties with control. However acceptance of the dark chocolate samples was similar to control in all attributes. The results proved that it is possible to utilize carob powder to replace cocoa powder in chocolate production in order to improve nutritional values (higher fiber and fewer calories) with agreeable sensory attributes.

Providing new formulation for white compound chocolate based on mixture of soy flour, sesame paste, and emulsifier: An optimization study using response surface methodology.

This study was aimed at evaluating the suitability of sesame paste as an ingredient in white compound chocolate using response surface methodology. A D‐optimal combined mixture‐process design with three mixture components, sesame paste (15%–30% w/w), soy flour (0%–15% w/w), and milk powder (0%–15% w/w) under variable amount of emulsifier was used to optimize textural (hardness, cohesiveness, and adhesive force) and thermal (T onset and T m) properties of white compound chocolate containing sesame paste. The results showed that the linear effect of all the mixture components was significant (p < .05) on the responses. Applying a desirability function method, the optimum proportion of mixture components, and emulsifier level were as follows: sesame paste 15.5% w/w, milk powder 7.5% w/w, soy four 7% w/w, and emulsifier 0% w/w, respectively. At optimum point, hardness, cohesiveness, adhesive force, T onset, and T m were 367.07 (N), 0.63, 8.46 (N), 28.1 (°C), and 33.7 (°C), respectively. The predicted values were confirmed through validation experiment.

Physical and sensory characteristics of milk and white compound chocolate added with Asian pigeonwings flower (Clitoria ternatea)

Milk compound chocolate and white compound chocolate are confectionery products derived from cocoa that are popular worldwide, while the Asian pigeonwings flower is an herbal plant with the potential to be added to chocolate to increase the functional value of chocolate product. In this study, Asian pigeonwings flower powder was added to milk compound chocolate and white compound chocolate and evaluated its physical and sensory characteristics. The experimental design employed a completely randomized design (CRD) with one factor: the concentration of Asian pigeonwings flower powder (0%, 5%, 10%, and 15%). Physical characteristics included color and hardness, while sensory characteristics consisted of color, aroma, taste, texture, and overall, determined by a scoring preference test. The results revealed that the addition of Asian pigeonwings flower powder affected the chocolate’s color and hardness and decreased the panelists’ acceptance levels. In this case, further research about optimizing the formulation is needed, for example encapsulation of Asian pigeonwings flower extract in milk compound chocolate and white compound chocolate to improving physical and sensory attributes.

The impact of Caesalpinia sappan L. powder addition on the quality attributes of white and milk chocolates

Sappan wood (Caesalpinia sappan L.) is a spice that has a high polyphenol content and has the potential to enrich the chocolate taste. This study evaluated the panelists’ acceptance and physical analysis (color and hardness) of white and milk compound chocolate with the addition of Sappan wood powder (0 %, 5%, 10%, 15%) by implementing a completely randomized design (CRD) experiment with one factor. The results showed that the addition of Sappan wood powder could reduce the panelists’ preference at the parameters of color, aroma, taste, texture and overalls. Hence, Panelists preferred white and milk compound chocolate without the addition of Sappan wood powder. Results of the physical analysis showed that the addition of Sappan wood powder decreased the chocolate brightness and increased the chocolate hardness.

Valorization of hazelnut cake in compound chocolate: The effect of formulation on rheological and physical properties

The aim of this study was to valorize hazelnut (Corylus avellana L) cake (HC), which is a by-product of hazelnut oil industry, in compound chocolate (HCC) as a partial replacer of sugar and milk originated powders (MOP: skimmed milk and whey powder in equal amounts). D-optimal mixture design was used to optimize HCC formulation. The optimum sugar, MOP, and HC amount were selected as 25.0–40.0, 6.0–21.0, and 0.0–15.0 g/100 g, respectively. The Casson model with high R2 values (0.9882–0.9948) was used to determine yield stress and plastic viscosity values of samples which were varied between 1.47 and 2.35 Pa, and 1.17–1.42 Pa s, respectively. Furthermore, particle sizes and water activity were determined between 25.67 and 78.20 μm and 0.31–0.38, respectively. Total phenolic content in HCC samples, their digestibility, and bioaccessibility ranged from 1389 to 3367; 2601–3955 mg GAE/kg, and 112–187% respectively. Also, hardness and brittleness were ranged between 7.85 and 11.55 N and 0.52–1.02 mm, respectively. The sensorial characteristics of the samples along with flow behavior and physico-chemical properties indicated that HC may be used as a healthy and low-cost ingredient in HCC formulation to partially substitute sugar and MOP.

Binary Phase Behavior of 1,3-Distearoyl-2-oleoyl-sn-glycerol (SOS) and Trilaurin (LLL).

This paper reports the precise analysis of the eutectic mixing behavior of 1,3-distearoyl-2-oleoyl-sn-glycerol (SOS) and trilaurin (LLL), as a typical model case of the mixture of cocoa butter (CB) and cocoa butter substitute (CBS). SOS was mixed with LLL at several mass fractions of LLL (wLLL); the mixtures obtained were analyzed for polymorphic phase behavior using differential scanning calorimetry (DSC) and synchrotron radiation X-ray diffractometry (SR-XRD). In melt crystallization with constant-rate cooling, SOS and LLL formed eutectics in their metastable polymorphs, allowing the occurrence of a compatible solid solution at wLLL ≥ 0.925. With subsequent heating, the resultant crystals transformed toward more stable polymorphs, then melted in a eutectic manner. For mixtures aged at 25 °C after melt crystallization, eutectics were found in the extended wLLL region, even at wLLL = 0.975. These results indicate that phase separation between SOS and LLL progressed in their solid solution under stabilization. The crystal growth of the separated SOS fraction may cause fat-bloom formation in compound chocolate containing CB and CBS. To solve this problem, the development of retardation techniques against phase separation is expected.

Tripalmitin‐Driven Crystallization of Palm Oil: The Role of Shear and Dispersed Particles

AbstractWhile palm oil (PO) is a reliable ingredient in formulations for biscuits, cream fillings, and compound chocolates, our understanding of its crystallization behavior and physico‐chemistry pales in comparison to many other fats and oils. Phase diagrams of triacylglycerol (TAG) mixtures may be used to elucidate fat crystal polymorphism and composition of such oils, yet conditions important to the food industry such as shear speed, relevant processing temperatures, and presence of secondary ingredients are regularly overlooked. Here, the effects of shear speed (n = 0–500 RPM), dispersion concentration (0–5 wt.%), and dispersed particle surface chemistry [silica or octadecyl‐functionalized (C18) silica] on the thermal properties of commercial PO when cooled from 60 to 20 °C at 1 °C min−1 were explored, with focus placed on PO's higher‐melting fraction. Using a series of high‐purity TAG standards, X‐ray diffraction revealed PO's higher‐melting fraction as mainly composed of tripalmitin (PPP) crystals and molecular compounds (MC) of PPP either with 1,3‐dipalmitoyl‐2‐oleoyl‐sn‐glycerol (POP) or with POP and 1,2‐dipalmitoyl‐3‐oleoyl‐rac‐glycerol (PPO) in combination, all in a double chain‐length β' (i.e., β'‐2) conformation. Shear increased the formation of lower‐melting α‐2 POP and β'‐2 MCPOP:PPO:PPP crystals while depleting the system of β'‐2 MCPOP:PPP and β'‐2 PPP crystals. This loss was further exacerbated by the addition of dispersed particles to the point where PPP was completely incorporated as MC and β'‐2 PPP crystals were eliminated. While heterogeneous nucleation tends to favor kinetic products of fat crystallization, the interactions between shear and surface chemistry varied between crystal types.

Investigation of the rheological, thermal, sensory properties, and particle size distribution of sesame paste white compound chocolate as influenced by the soy flour and emulsifier levels

Abstract The impacts of replacing various levels of skim milk powder with soy flour (0%, 7%, and 14.5% w/w), as well as the quantity of emulsifier (mono-glyceride, 0 and 1.5% w/w) on particle size distribution, rheological, textural, thermal, and sensory properties of sesame paste white compound chocolate were studied. Enhancing the percentage of soy flour along with concurrent decrease of milk powder, increased particle size distribution parameters, as D90 increased from 9.33 to 16.6 (μm). The outcomes indicated that different contents of soy flour affected the hardness along with having greater impact on the samples containing emulsifier. Adding mono-glyceride to chocolate resulted in an excessive reduction in the hardness and also in particle size distribution parameters. Values of Casson plastic viscosity ranged from 2.46 to 5.8 (Pa.s), the Casson yield values and apparent viscosity varied between 9.95 and 111.72 (Pa), and 6.3 and 12.1(Pa.s), respectively. Moreover, analyzing the data demonstrated that soy flour had notable impact on the sensory properties of the samples. Also, soy flour and emulsifier could be manipulated for achieving the desirable rheological properties of sesame paste white compound chocolate.

The Effect of Hard Lauric Fats on the Crystallization Behavior of Cocoa Butter Substitute.

This work investigated the crystallization and melting behavior of cocoa butter substitute (CBS) blended with two hard lauric fats: fully hydrogenated palm kernel oil (FHPKO) and krabok seed fat (KSF). The aim was to find a way to increase the heat resistance of CBS for the production of heat-resistant compound chocolate (HRCC). Adding FHPKO to CBS increased the crystallization rate with a decrease in crystallization induction time but did not increase the heat resistance. In contrast, all KSF-CBS blends exhibited higher heat resistance than CBS and crystallized into β' form, a preferred polymorph for fats used in compound chocolate. Only the blends with 10-60% KSF melted completely at the body temperature, indicating that they would leave no waxy mouthfeel, but the blends with 30 and 40% KSF exhibited a significant decrease in the crystallization rate compared to the original CBS. Therefore, the KSF-CBS blends with 10, 20 and 60% KSF are recommended for future use as fats for HRCC production.

Effect of ball‐mill process on some quality parameters of chocolate and compound chocolate: A modeling approach

AbstractThe long processing time is among the reasons for low efficiency in the implementation of conventional conching and ball‐mill techniques. In this study, the time‐dependent variation of the moisture, particle size, and water activity of dark, milk, white, and compound chocolate (cocolin) samples were modeled using polynomial regression analysis. For this aim, analyzes were performed in chocolate samples taken at 10‐min intervals. The total processing time was 150 min. It was determined that the particle size, water activity, and moisture contents of all the samples decreased with time, but these decreases varied depending on the chocolate variety. Time‐dependent particle size (D90), water activity (aw), and moisture variation models were modeled and R2 values were found in the range of .984–.996, .872–.988, and .805–.905, respectively. For all types of chocolate, the quadratic relationship for “time × particle size” and cubic relationship for “time × water activity” were determined. For dark chocolate, the quadratic relationship was detected between time and moisture content. It was seen that this relationship was cubic for other types of chocolates. The results of the study reveal that the ball‐mill technique is possible to be modeled successfully for the particle size change and moisture removal in the main chocolate varieties.Practical ApplicationsThe results obtained from the study show that ball‐mill process can be successfully modeled in the main chocolate varieties for the particle size change and moisture removal which are among the main objectives of the use of this processing step. Therefore, they have potential to use in the relevant production areas. As a result of this use, there is a potential to contribute to capacity development as a result of the reduction in product and energy costs, as well as the potential to provide a higher quantity of product with the same equipment per unit time.

Quality Characteristics of Compound Chocolate Enriched with Dried Indian Cherry Fruit Pulp

AbstrThe effect of the addition of dried Indian cherry (Cordia dichotoma) fruit pulp on the colour, texture and sensory attributes of compound chocolate was evaluated. The obtained results revealed that the dried Indian cherry fruit pulps contained 12.60% moisture, 68.28% carbohydrate, 4.07% crude protein, 6.19% crude fiber, 4.27% fat and 2.32% ash. The addition of dried Indian cherry fruit pulp increased the firmness of the resultant products. On the other hand, the three CIE values L*, a* and b* reflected a good colour for the resultant chocolate. Moreover, There were no significant differences (p < 0.05) for colour, odour, flavour, sweetness, texture, melting quality and global quality for all studied chocolate samples, only astringency had a significant differences (p < 0.05). It could be concluded that the addition of dried Indian cherry fruit pulp (up to 40%) to compound chocolate manufacturing produced a new flavored chocolate with a good sensory attributes.

Influence of crystal promoters on sensory characteristics of heat‐resistant compound chocolate

SummaryThree additives that acted as crystal promoters (CP1, CP2 and CP3), at varying concentrations, were studied to determine their effect on sensory characteristics of heat‐resistant compound chocolates using trained descriptive panellists. The non‐heat‐resistant compound chocolate with no CP added served as a control. CP1 was composed of mono‐ and diglycerides and polyglycerol esters from high oleic sunflower oil. CP2 consisted of mono‐ and diglycerides, lecithin and citric acid esters from blended canola oil and palm stearin. CP3 consisted of triglycerides from fully hydrogenated canola oil. The sample with 0.25% CP1 was most comparable to the control with higher cocoa, dark brown, bitter aromatic and sweet intensities and faster melting rate but lower wax‐coating mouthfeel than the samples with CP2 and CP3 at all concentrations (P ≤ 0.05). Varying the composition and concentration of crystal promoter added to compound chocolate impacts product sensory quality which in turn affects commercial applications.

ANALISIS NILAI TAMBAH COKELAT BATANGAN (CHOCOLATE BAR) DI PIPILTIN COCOA, KEBAYORAN BARU, JAKARTA SELATAN

Indonesia is the third largest world cocoa producer. For years, cocoa bean from Indonesia has been exporter as raw beans. Domestic cocoa manufacturing industry is still dominated by international companies such as Nestle, Marz, JB Cocoa Malaysia, and others than domestic small and medium enterprise. This condition shows that value added of cocoa processing have not yet accepted by local entrepreneurs. Nowadays, most of the small and medium enterprise produce intermediate and compound chocolate products with low use of cocoa butter volume in proportion. Then, those intermediate products would be exported and will be reimported again by Indonesia as final product. Pipiltin Cocoa is the only small-scale natural chocolate producer in Indonesia using local cocoa bean from Bali and Aceh. This research focuses on value added analysis of bar chocolate in Pipiltin Cocoa produce which is important to conduct in order to know the added value made from a domestic small-scale cocoa farm producing original cocoa products.

Ability of crystal promoters to delay fat bloom development in heat‐resistant compound chocolate with or without the presence of crystal inhibitor

SummaryThree additives that acted as crystal promoters (CP1, CP2 and CP3), at varying concentrations, were studied to determine their effect on fat bloom inhibition in heat‐resistant compound chocolates. CP1 was composed of mono‐ and diglycerides and polyglycerol esters from high‐oleic sunflower oil. CP2 consisted of mono‐ and diglycerides, lecithin and citric acid esters from blended canola oil and palm stearin. CP3 was composed of triglycerides from fully hydrogenated canola oil. Based on instrumental and sensory evaluations, all crystal promoters significantly (P ≤ 0.05) delayed fat bloom formation. Although compound chocolate with 0.25% CP1 showed more rapid bloom development than those with CP2 and CP3, addition of the crystal inhibitor sorbitan tristearate (STS) to the sample at 0.5% concentration further delayed (P ≤ 0.05) fat bloom development. The considerable delay in fat bloom formation suggests that the addition of carefully selected crystal modifier additives can improve the quality of heat‐resistant compound chocolates.

Improving heat stability along with quality of compound dark chocolate by adding optimized cocoa butter substitute (hydrogenated palm kernel stearin) emulsion

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.

Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach

SummaryChocolate compound was produced using ball mill refiner, and the effect of agitator shaft speed and refining time on the physical quality parameters (particle size, colour and steady‐state rheology) of compound chocolate was determined using response surface methodology. The shaft speed and refining time range were selected between 40–60 r.p.m. and 10–30 min, respectively. Determination coefficient of the models established for particle size, Newtonian viscosity and colour parameters (brightness, chroma and hue angle) were found to be very close to unity. Increasing shaft speed and time induced a reduction in particle size and an increase in viscosity of the samples. Temperature sweep test was also performed, and the obtained data were successfully fitted to Arrhenius equation to calculate the corresponding parameters representing temperature dependency of the compounds. The results highlighted that the establishment of such models can provide essential information in terms of optimisation of production processes regarding usage purpose of the compound chocolate.