Use of stearin and olein as a cocoa butter equivalent in chocolate making

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JUNE 2019
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Cocoa butter a salient ingredient in the chocolate recipe, imparts desirable properties to the chocolate product unlike other vegetable oils. The unsteady supply and hike in price made chocolate producers seek alternatives to cocoa butter. The EU passed a legislation that allows the use of 5% of cocoa butter equivalent on product base in chocolate production. This study was to formulate cocoa butter equivalent from shea stearin and palm olein and to evaluate the magnitude of sensorial difference and preference of chocolate made with the cocoa butter equivalent. Response Surface Method was used to obtain various ratios of shea stearin and palm olein to use in chocolate formulation. Specific gravity and Refractive indices of the various oils as well as their peroxide value (PV) and free fatty acid (FFA) value were analysed. PV and FFA values of all oils used in the chocolate formulation were within the acceptable limits of below 10meq for PV and not more than 1.75% for FFA. Panellists observed significant difference between chocolates made with 5% CBEs and that made with CB only. However, there was no significant difference in panellists acceptance/preference of chocolates made with either CB or CBEs. This may imply that CBE formulated could develop consumer acceptable chocolate
A thesis submitted to the Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, in partial fulfilment of the requirements for the award of Master of Science (MSc. Food Science and Technology)
Stearin, Olein, Cocoa butter