Abstract:
The effects of cocoa butter substitution using xanthan gum (XG), corn starch (CS) and glycerin (GL) blends on the physicochemical and sensory properties of dark chocolate were determined. In this study, 11 blends with different proportions of XG, CS and GL were prepared according to DOptimal mixture design as a purpose of cocoa butter substitution in dark chocolate at 5%, 10% and 15% level. Summing up, 33 chocolate formulations and a control sample containing 15% cocoa butter (control sample) were analyzed for their hardness, rheological properties and melting point. Accompanied by the reduction of cocoa butter, the incorporation of XG, CS and GL raised the solid fractions in chocolate system and resulted in consequential increased hardness (4.58-13.49kN/m2) and flow properties (yield stress: 7.82-10.53 Pa and viscosity: 2.37-3.73Pa.s).
