The effect of sunflower wax and carnauba wax on the storage stability and sensory evaluation of palm-based chocolate spread
This study investigates the storage properties and sensory evaluation of palm-based chocolate spreads formulated with sunflower wax (SFW) and carnauba wax (CW) in a wide range of temperatures. Hardness, spreadability and stability assessments of chocolate spreads with 3.5% SFW and 3.5% CW were made...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2024-09-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2193 |
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| Summary: | This study investigates the storage properties and sensory evaluation of palm-based chocolate spreads formulated with sunflower wax (SFW) and carnauba wax (CW) in a wide range of temperatures. Hardness, spreadability and stability assessments of chocolate spreads with 3.5% SFW and 3.5% CW were made over a 24-week storage period. The hardness, spreadability and stability of the chocolate spreads were analyzed by means of Texture Analyzer, observation and LUMiFuge Stability Analyzer, respectively. A sensory evaluation of these chocolate spreads was conducted using a 7-point hedonic scale. The hardness of both chocolate spreads was influenced by low temperatures of 5-10 °C during the storage study. Decreasing and increasing trends were observed for samples stored at 5 and 10 °C, respectively. However, both palm-based chocolate spreads remained spreadable at 5 °C even after 24 weeks of storage. Both chocolate spreads demonstrated stability at 40 °C after 24 weeks of storage. The sensory evaluation revealed that chocolate spread with 3.5% CW was the most widely accepted by sensory panelists. Therefore, chocolate spread with 3.5% CW has the potential to be utilized over a wide range of temperature applications of 5-40 °C.
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| ISSN: | 0017-3495 1988-4214 |