Rheological Properties of Dark Chocolate Replaced Cocoa Butter with Coconut Oil

Authors

  • Ho Thi Ngoc Nhung Faculty of Applied Sciences and Health, Dong Nai Technology University, Bien Hoa, Dong Nai, Vietnam.
  • Huynh Thi Thuy Loan Faculty of Applied Sciences and Health, Dong Nai Technology University, Bien Hoa, Dong Nai, Vietnam. https://orcid.org/0000-0002-4637-9947
  • Nguyen Khuong Faculty of Applied Sciences and Health, Dong Nai Technology University, Bien Hoa, Dong Nai, Vietnam.
  • Huynh Nguyen Ngoc Huyen Faculty of Applied Sciences and Health, Dong Nai Technology University, Bien Hoa, Dong Nai, Vietnam.

Keywords:

Chocolate, Cocoa Butter, Coconut Oil, Textural Chocolate, Cocoa Butter, Coconut Oil, Textural

Abstract

This study replaced cocoa butter with coconut oil to ensure that the structure and the taste of chocolate. We studied the mixing ratio of cocoa butter, cocoa powder, and coconut oil. The content of cocoa butter and cocoa powder was investigated at the rate of 30/70 (w/w), 40/60 (w/w), 50/50 (w/w), 60/40 (w/w), 70/30 (w/w). The results obtained with the chocolate non-containing coconut oil: Cocoa butter 60%; cocoa powder 40%. When cocoa butter equivalents can use by coconut oil: 5%, 10%, 15%, 20%, 25%; the results showed that 10% coconut oil did not change the textural and the taste of chocolate coconut oil. For chocolate containing coconut oil: cocoa butter 50%; cocoa powder 40%; coconut oil 10% was highly preferred the textural and the rheological of chocolate.

How to cite this article:
Nhung HTN, Loan HT, Khuong N et al. Rheological Properties of Dark Chocolate Replaced Cocoa Butter with Coconut Oil. J Adv Res Food Sci Nutr 2019; 2(1&2): 31-33.

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Published

2019-10-19