Characterization of Thermal Behaviour and Fatty Acid Profile of Coconut Based Chocolate Novelties

DOI: 10.18805/ajdfr.DR-1514    | Article Id: DR-1514 | Page : 153-158
Citation :- Characterization of Thermal Behaviour and Fatty Acid Profile of Coconut Based Chocolate Novelties.Asian Journal Of Dairy and Food Research.2020.(39):153-158
V. Divya, D. Baskaran divsarivan@gmail.com
Address : College of Food and Dairy Technology, Tamil Nadu Veterinary and Animal Sciences University, Chennai- 600 052, Tamil Nadu, India.
 
Submitted Date : 21-03-2020
Accepted Date : 3-06-2020

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 28oC and 53oC. The developed chocolate novelties exhibited stable melting ranges in comparison with control.

Keywords

Chocolates DSC Fatty acid profile Thermal behavior

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