Abstract:
Impacts and relationships on physicochemical properties in dark chocolate
produced from different substitution for cocoa butter by Xanthan gum (XG) and Guar
gum (GG) blends were determined using D-optimal mixture design. This study
involved three levels of substitution which are 5%, 10% and 15% with constrained
cocoa butter content and random blend of gums. Linear design models were applied
to analyze all parameters including calorie content, proximate compositions, texture
(hardness) measurement and melting profile of fat crystal. The reduction of cocoa
butter content successfully engendered reduction in both calorie and fat content.
Changes caused increase in ash, protein and carbohydrate compositions. Products also
experienced undesirable raises of moisture content and hardness jointly with the
increment of gums incorporation. The significant of difference on variables was
determined by one-way ANOV A. Since, there were only two components mix,
numerical optimization was utilized. As a result, five solutions of desirable blends
were resolved, 3.14XG : 1.86GG, 0.26XG : 4.74GG, 2.29XG : 2.71GG, 5.66XG :
4.34GG and 7.24XG : 2.74GG. However, none of the suggestions involving 15%
substitution for cocoa butter indicating complete replacement by hydrocolloids is
unsuitable. Overall, the replacement of cocoa butter using hydrocolloids was deemed
possible.
