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
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


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.


Chocolates DSC Fatty acid profile Thermal behavior


  1. Abrahamsson L andersson A, Becker W and Nilsson G (2008). Department of Food, Nutrition and Dietetics. Sweden: p. 116.
  2. Afoakwa EO, Paterson A, Fowler M and Vieira J (2008) Relationship between rheological, textural and melting properties of dark chocolate as influenced by particle size distribution and composition. European Food Research and Technology. 227(4): 1215-1223.
  3. Beckett ST (2009). The science of chocolate. 2nd edition. Cambridge: Royal Society of Chemistry Paperbacks. 240.
  4. Hegde BM, Sankaran JR, Hasan A, Parvez A, Shah A, Hodgson I and Larkin M (2006). Coconut oil-ideal fat next only to mother’s milk (scanning coconuts horoscope). Journal Indian Academy of Clinical Medicine. 7(1): 16-19.
  5. Kabara JJ (1978). Health oils from the tree of life. In: Pharmacological effect of lipids. [Kabara JJ, (ed.)],1st ed. London: AOCS Press: 624-9. 
  6. Kabara JJ (1990). Lauric oils and health benefits. In: Pharmacological effect of lipids. [Kabara JJ, ed.)], 3rd ed. London: AOCS Press: 120-30.
  7. Naik B and Kumar V (2014). Cocoa butter and its alternatives: A Review. Journal of Bio-resource Engineering and Technology. 7-17.
  8. Nickless H (1996). Cocoa butter quality. In: Proceeding of the Malaysian international cocoa conference Kuala, [Selamat J, Lian BC, Lai TK, Ishak WRW, Mansor M (eds)]. Lumpur. 322-336.
  9. Schlichter-Aronhime J and Garti N (1988). Solidification and polymorphism in cocoa butter and the blooming problems. In: Crystallisation and polymorphism of fats and fatty acids, Ed. by Garti N. and Sato K., Marcel Dekker, Inc. 363-391.
  10. Skrivanova E, Marounek M, Benda V and Brezina P (2006). Susceptibility of Escherichia coli, Salmonella sp. and Clostridium perfringens to organic acids and monolaurin. Veterinarni Medicina-Praha. 51(3): 81.
  11. Sokmen A and Gunes G (2006). Influence of some bulk sweeteners on rheological properties of chocolate. LWT. 39: 1053-    1058.
  12. Svanberg L, Ahrne L, Loren N and Windhab (2013). Impact of pre – crystallization process on structure and product properties in dark chocolate. Journal of Food Engineering. 114: 90-98.

Global Footprints