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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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2024-09-01
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| Series: | Grasas y Aceites |
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| Online Access: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2193 |
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| author | N. A. Mohd Hassim S. Kanagaratnam T. K. Tang N. S. Sofian Seng |
| author_facet | N. A. Mohd Hassim S. Kanagaratnam T. K. Tang N. S. Sofian Seng |
| author_sort | N. A. Mohd Hassim |
| collection | DOAJ |
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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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| format | Article |
| id | doaj-art-2decd3902e5344caa73c48d01d2cf692 |
| institution | Kabale University |
| issn | 0017-3495 1988-4214 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj-art-2decd3902e5344caa73c48d01d2cf6922025-01-27T08:22:44ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142024-09-0175310.3989/gya.0651241.2193The effect of sunflower wax and carnauba wax on the storage stability and sensory evaluation of palm-based chocolate spreadN. A. Mohd Hassim0S. Kanagaratnam1T. K. Tang2N. S. Sofian Seng3Malaysian Palm Oil Board (MPOB), 6, Persiaran InstitusiMalaysian Palm Oil Board (MPOB), 6, Persiaran InstitusiMalaysian Palm Oil Board (MPOB), 6, Persiaran InstitusiDepartment of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia (UKM) 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. https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2193Carnauba waxPalm-based chocolate spreadSensory evaluationStorage studySunflower wax |
| spellingShingle | N. A. Mohd Hassim S. Kanagaratnam T. K. Tang N. S. Sofian Seng The effect of sunflower wax and carnauba wax on the storage stability and sensory evaluation of palm-based chocolate spread Grasas y Aceites Carnauba wax Palm-based chocolate spread Sensory evaluation Storage study Sunflower wax |
| title | The effect of sunflower wax and carnauba wax on the storage stability and sensory evaluation of palm-based chocolate spread |
| title_full | The effect of sunflower wax and carnauba wax on the storage stability and sensory evaluation of palm-based chocolate spread |
| title_fullStr | The effect of sunflower wax and carnauba wax on the storage stability and sensory evaluation of palm-based chocolate spread |
| title_full_unstemmed | The effect of sunflower wax and carnauba wax on the storage stability and sensory evaluation of palm-based chocolate spread |
| title_short | The effect of sunflower wax and carnauba wax on the storage stability and sensory evaluation of palm-based chocolate spread |
| title_sort | effect of sunflower wax and carnauba wax on the storage stability and sensory evaluation of palm based chocolate spread |
| topic | Carnauba wax Palm-based chocolate spread Sensory evaluation Storage study Sunflower wax |
| url | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2193 |
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