Fat Migration of Lauric and Non-Lauric Fat Used as Base Filling Centre in Dark Chocolate at Different Storage Temperatures
The effects of migration of used filling fats palm kernel stearin (PKS), palm midfraction (PMF) and desiccated coconut (DCN) (66% coconut oil) on the physical and chemical characteristics of dark chocolate at different storage temperatures (18°C, 30°C and 35°C) were studied. Fat migration was sti...
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| Format: | Thesis |
| Language: | English English |
| Published: |
2001
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/8440/1/FSMB_2001_13_IR.pdf http://psasir.upm.edu.my/id/eprint/8440/ |
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| Summary: | The effects of migration of used filling fats palm kernel stearin (PKS), palm midfraction
(PMF) and desiccated coconut (DCN) (66% coconut oil) on the physical and
chemical characteristics of dark chocolate at different storage temperatures (18°C, 30°C
and 35°C) were studied. Fat migration was stimulated in a system by using layers of
cream filling and dark chocolates. Total fat content, trigacylglycerol (TAG), fatty acid
composition (F AC), solid fat content (SFC), hardness, melting point (MP), polymorphic
structure and bloom formation were determined, each week interval for eight weeks. The
chocolate samples stored at 18°C showed post-hardening on storage and no indication of
softening within two months of storage. There was no significant change in the melting
point of chocolate layers (CB). The X-ray diffraction pattern showed that 13 polymorph
dominates in chocolate layers during eight weeks of storage, and the chocolates
withstand bloom up to 6 months storage. At 30°C, migration occurred rapidly, giving a maximum effect in term of hardness, solid fat content, polymorphic structure, and the
chocolate bloom after several weeks of storage. Complete deterioration occurred in all
chocolate stored at 35°C at the first week of storage. Sensory evaluation indicated that
DCN imparts a pleasant flavour to the chocolate. Fractionated PKS or PMF and DCN
fillings will be useful if chocolate was stored at a relatively low temperature below
20°C. It can be concluded that a thickness of 3 mm of chocolate could be used for
coating of PKS, PMF and PKS+DCN fillings at 18°C. However, at least a 6mm
thickness of chocolate is required to coat PMF+DCN centre at 18°C storage. |
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