The Influence of Granulated Sugar and Cocoa Butter Substitute on The Physical Properties of Milk Chocolate Couverture: Preliminary Study
DOI:
https://doi.org/10.36877/aafrj.a0000602Abstract
Milk chocolate was produced by incorporating granulated sugar and cocoa butter substitute into chocolate formulations. Modification of recipes by the addition of 5% of cocoa butter substitute and granulated sugar in the formulation to replace cocoa butter and icing sugar produced cost-effective milk chocolate. Reformulation of the chocolate recipe will reduce the amount of cocoa butter and help to reduce cost. Currently, the price of cocoa butter is very high and is exposed to large price and supply fluctuations. Granulated sugar was used in the formulation to replace icing sugar, which is pricier. These chocolates were analysed for melting profile using a differential scanning calorimeter (DSC), solid fat content (SFC) using a pulsed-nuclear magnetic resonance (p-NMR) spectrometer, particle size distribution using Malvern Master Sizer and sensory evaluation using trained panellists. The addition of 5% cocoa butter substitute and the incorporation of granulated sugar in the chocolate formulations affect the melting properties and solid fat content of the milk chocolate couverture component. The addition 5% of cocoa butter substitute in the icing sugar chocolate formulation increases the particle size of the chocolate. However, the addition of 5% cocoa butter substitute in the granulated sugar chocolate formulation decreases the particle size of the chocolate component. Sensory attributes show no significant difference (p>0.05) among all the samples.
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