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Application of kokum (Garcinia indica) fat as cocoa butter improver in chocolate

Maheshwari, B. and Yella Reddy, S. (2005) Application of kokum (Garcinia indica) fat as cocoa butter improver in chocolate. Journal of the Science of Food and Agriculture, 85 (1). pp. 135-140.

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Although cocoa butter (CB) is an ideal fat for use in chocolate, it softens with heat and is not suitable for use in warm climates. CB extenders or improvers, preferably from stearic acid-rich fats, are good candidates to increase the heat-resistance property of CB and chocolate. In the present investigation, one such fat, kokum, is used as an improver to increase the hardness of chocolate. Kokum fat is added in various proportions replacing CB in dark and milk chocolate formulations and its effects on rheology, hardness and triglyceride composition were studied. The results revealed that up to 5% kokum fat addition by weight of the product did not significantly affect the plastic viscosity or yield stress of milk or dark chocolate. Hardness of both dark and milk chocolate increased with increase in addition of kokum fat. The solids fat content at and above 30 °C increased with increase in level of kokum fat with CB, especially at and above 15%. These physical properties are due to increase in 2-oleodistearin triglycerides with addition of kokum fat with CB. The results revealed that kokum fat could be used up to 5% by wt of the product to increase the heat-resistance property of chocolate so that it can be used in warm climates.

Item Type: Article
Uncontrolled Keywords: cocoa butter cocoa butter extenders/improvers kokum fat chocolate heat resistant property rheology of chocolate
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Sep 2007 09:46
Last Modified: 28 Aug 2018 06:40
URI: http://ir.cftri.com/id/eprint/1418

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