Open AccessCharacterization of Thermal Behaviour and Fatty Acid Profile of Coconut Based Chocolate Novelties
Author(s) -
V. Divya,
D. Baskaran
Publication year - 2020
Publication title -
journal of dairying, foods and home sciences/journal of dairying foods and home sciences
Language(s) - English
Resource type - Journals
eISSN - 0976-0563
pISSN - 0971-4456
DOI - 10.18805/ajdfr.dr-1514
Subject(s) - coconut oil , food science , lauric acid , coco , differential scanning calorimetry , fatty acid , chemistry , cocoa bean , mathematics , fermentation , organic chemistry , physics , artificial intelligence , computer science , thermodynamics
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.