Solid Fat Content, Pre-Crystallization Conditions, and Sensory Quality of Chocolate with Addition of Cocoa Butter Analogues

Figures & data

TABLE 1 Physical properties of the cocoa butter (CB), cocoa butter equivalents (F1 and F2), and cocoa butter improver (F3)

Analyses		Values			Methods
	CB	CBE F1	CBE F2	CBI F3
Solid fat content (%) at					IUPAC 2.150
20°C	78.11	74.37	76.22	78.80
25°C	72.95	62.51	70.20	76.08
30°C	55.53	45.73	58.72	68.64
35°C	0.00	2.66	11.93	32.19
Hardened point of cocoa butter Tmax (°C)	21.1	16.3	18.5	25.0	I.O.C.C.C. 110-1988
Precrystallization temperature Tmin (°C)	18.15	15.30	17.50	18.30
ΔT (°C)	2.95	1.00	1.30	6.70
Time of hardened τmax (min)	78.0	87.0	73.5	52.0
Precrystallization time τmin (min)	54.0	63.5	52.0	40.5
∆τ (/min)	24.0	23.5	21.5	11.5
∆T/∆τ (°C/min)	0.12	0.04	0.06	0.58

TABLE 2 Sensory attributes, scale extremes, and definitions used in descriptive sensory analysis of the chocolate samples by trained panel

Attributes	Definitions	Scale extremes
Hardness, Ha	The force required to compress a substance between molar teeth and palate.	1: extremely soft 9: extremely hard
Fracturability, Fr	Degree to which the sample fractures into pieces on the first bite with the molars.	1: extremely low9: extremely high
Fatness, Fa	Surface textural attributes relating to the perception of the quantity or quality of fat in a product.	1: extremely low9: extremely high
Adhesiveness, Ad	The force required to remove the material that adheres to the mouth (generally the palate) during the normal eating process	1: extremely low9: extremely high
Chewiness, Ch	Length of time required to masticate the sample, at a constant rate of force application, to reduce it to a consistency suitable for swallowing.	1: extremely high9: extremely low
Smoothness, Sm	Typical of product free from particles; not rough. To be evaluated when moving the product against the tongue, palate and teeth.	1: extremely rough9: extremely smooth
Melting, Me	Ability of the product to become quickly liquid or semiliquid.	1: extremely low9: extremely high
Beginning of melting, BM	Amount of time required to solid chocolate begins to melt.	1: extremely long9: extremely short
Melting rate, MR	Amount of time required for solid chocolate completely turn into liquid while moving the tongue.	1: extremely long9: extremely short
Mouthcoating, Mc	The film covering the mouth surfaces.	1: extremely weak9: extremely strong

TABLE 3 Fatty acid composition of cocoa butter (CB), cocoa butter equivalents (F1 and F2), and cocoa butter improver (F3)

	Myristic acid (%)	Palmitic acid (%)	Stearic acid (%)	Oleic acid (%)	Linoleic acid (%)	Arachidic acid (%)	Ratio stearic acid/Palmitic acid
CB	0.0	30.4 ± 0.5	34.1 ± 0.1	30.9 ± 0.3	3.7 ± 0.2	0.9 ± 0.0	1.12
CBE F1	0.3 ± 0.0	45.9 ± 0.8	22.3 ± 0.6	28.2 ± 0.8	1.9 ± 0.3	1.4 ± 0.1	0.49
CBE F2	0.6 ± 0.1	34.1 ± 0.5	38.9 ± 0.3	24.8 ± 0.4	0.0	1.6 ± 0.0	1.14
CBI F3	0.0	26.6 ± 0.3	39.6 ± 0.2	30.8 ± 0.1	1.5 ± 0.0	1.5 ± 0.0	1.49

Mean and standard deviation of three repetitions are reported.

FIGURE 1 (A–C) Thermorheograms of chocolate mass depending on precrystallization temperature and concentration of two CBEs and CBI.

FIGURE 2 (A–C) SFC curves of chocolates depending on precrystallization temperature and concentration of two CBEs and CBI.

FIGURE 3 (A, B) Overall sensory quality of chocolate samples and influence of main factors on overall sensory quality of chocolate samples.

FIGURE 4 (A, B) PCA score and loading plots of chocolate samples distinction based on the textural properties.

FIGURE 5 Effect of cocoa butter equivalent/improver, precrystallization temperature, and cocoa butter equivalent/improver concentration on hardness of chocolate.