Characterization of Thermal Behaviour and Fatty Acid Profile of Coconut Based Chocolate Novelties
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Date
2020-06
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Abstract
A study was carried out to produce chocolates from coconut variants viz, coconut oil, coconut cream and coconut milk as a substitute
for cocoa butter. The chocolate prepared with 40% cocoa butter was taken as control. Cocoa butter substituted at the levels of 10%,
20% and 30% by coconut oil, coconut cream and coconut milk respectively were optimized based on the consumer acceptance. The
fatty acid profile of the developed chocolate novelties were analysed using GC-MS and the lauric acid content was elevated to 1.92%,
1.04% and 1.17% in coconut oil, coconut cream and coconut milk chocolates respectively from 0.02% in control. The thermal behavior
of the developed chocolate novelties were analyzed by using Differential Scanning Calorimetry which exhibited harmonious distinct
endothermic transitions between 28C and 53C. The developed chocolate novelties exhibited stable melting ranges in comparison
with control.
Description
TNV_AJDFR_2020_39(2)153-158
Keywords
Veterinary Science