Solid fat content, precrystallization conditions and sensory quality of chocolate with addition of cocoa butter analogues
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Date
2016-05
Authors
Torbica, Aleksandra 
Jambrec, Dubravka
Tomić, Jelena
Pajin, Biljana
Petrović, Jovana
Kravić, Snežana
Lončarević, Ivana
Journal Title
Journal ISSN
Volume Title
Publisher
Taylor & Francis Ltd
Abstract
The objective of this study was to determine how the addition of two cocoa butter equivalents and cocoa butter improver affect the physical and sensory properties of chocolate. The laboratory-made chocolate samples were tempered at three different pre-crystallization temperatures (25, 27, and 29°C), using different concentrations (3, 5, and 7%) of two commercial cocoa butter equivalents as well as commercial cocoa butter improver of the chocolate. The nucleation time of the chocolate mass primarly depended on pre-crystallization temperature while the value of maximum torque of chocolate mass were influenced by both, pre-crystallization temperature and concentration of fats. Sensory evaluation revealed that cocoa butter equivalents were acceptable in chocolate formulation without producing a negative impact on the sensory quality, while usage of improver required adjustment of raw formulations or process parameters. The results of the instrumentally measured hardness revealed that addition of cocoa butter improver significantly (p > 0.05) increased hardness of chocolate samples.
Description
peer-reviewed
Keywords
chocolate, cocoa butter analogues, solid fat content, sensory analysis, texture
Citation
Torbica, A., Jambrec, D., Tomić, J., Pajin, B., Petrović, J., Kravić, S., Lončarević, I. (2016) Solid fat content, precrystallization conditions and sensory quality of chocolate with addition of cocoa butter analogues. International Journal of Food Properties, 19, 1029–1043. DOI: 10.1080/10942912.2015.1052881.