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Production of cocoa butter Substitute from Extra Virgin Olive Oil Rich in Omega-9 and Polyphenols

Food and Nutrition Sciences 2021年第6期12卷 614-626页

作者： Shaker M. Arafat Amany M. Basuny Dalia M. Hikal Oils & Fats Research Department Food Technology Research Institute Agriculture Research Center Giza Egypt Biochemistry Department Faculty of Agriculture Beni-Suef University Beni Suef Egypt Nutrition and Food Science Home Economics Department Faculty of Specific Education Mansoura University Mansoura Egypt

The objective of this study was to produce healthy cocoa butter substitutes from extra virgin olive oil rich in omega-9 and polyphenols by blending process with palm oil avoiding hydrogenation and esterification processes. Oil blends, formulated by binary blends of palm oil and extra virgin olive oil at different ratios (90:10, 80:20 and 70:30) compared with commercial cocoa butter. The physicochemical properties (refractive index, melting and slip point, color index, acidity, peroxide value, iodine number and induction period by Rancimat method) have been determined for palm and olive oils and the produced cocoa butter substitute. Also, fatty acid composition was identified by gas liquid chromatography and solid fat content of the produced cocoa butter substitute was measured by Nuclear Magnetic Resonance (NMR) and total polyphenols of oils and produced cocoa butter substitute were determined. The results indicated that all the values of melting and slip point were about the human body temperature (37°C), also results show a high content of cocoa butter produced from oleic acid, as well as phenolic compounds, and this leads to an increase in oxidative stability.

关键词： cocoa butter Extra Virgin Olive Oil ω-9-Fatty Acids Polyphenols Blending Process

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Quantitative Measurement of the Chemical Composition of Fatty Acid of cocoa butter and the Isotopic Content of Glycerol Contained in cocoa butter by the NMR ¹³C from the INEPT Sequence and Characterization of the Geographical Origin of the cocoa

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American Journal of Analytical Chemistry 2022年第3期13卷 79-95页

作者： Didier Diomandé Tiemoko Touré Dro Jacques Sagne Akpa Silvestre Virginie Illa Tea Gérald S. Remaud Laboratoire de Constitution et Réaction de la Matière de l’Université Félix Houphouë t-Boigny Abidjan C&ocirc te d’Ivoire Chimie et Interdisciplinarité Synthèse Analyse Modélisation (CEISAM) Nantes France Laboratoire des Sciences de la Matière de l’Environnement et de l’énergie Solaire Université Félix Houphou&euml t-Boigny Abidjan C&ocirc te d’Ivoire

The determination of the chemical composition of cocoa butter and the isotopic contents of the carbons (C-2, C-1 and C-3) of the glycerol contained in the cocoa butter were measured by the NMR-13C from the INEPT sequence. This technique has already been applied to triglycerides of animal origin. Thus, cocoa butter is made up of nearly 66% saturated fatty acid composed mainly of stearic acid and palmitic acid. Monounsaturated fatty acids represented by oleic acid have an average content of 31% and polyunsaturated fatty acids represent less than 4%. Likewise, the isotopic contents of the glycerol of the triglycerides of cocoa butter in 13C of the carbons C-2, C-1 and C-3 were measured directly and values vary from -11‰ to -19‰ for the C-2 and from -39‰ to -41‰ for all C-1 and C-3 because of the symmetry of glycerol.

关键词： Chemical Composition cocoa butter INEPT Isotopic Content

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Partial Substitution of cocoa butter with Processed Shea butter in Milk Chocolate

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Journal of Food Science and Engineering 2014年第4期4卷 212-217页

作者： Francis Alemawo rJacob K. Agbenorhevi Adrian K. Poku Department of Food Science and Technology Kwame Nkrumah University of Science & Technology Kumasi Ghana

Natural cocoa butter is expensive but a major ingredient used for the manufacture of chocolate. The search for alternative cheaper cocoa butter substitute with the similar physical properties, fatty acid and triglyceride content has been proposed. The objective of this study was to evaluate the potential ofcbeaper and processed （fractionated- or deodorized-） shea butter （FSB or DSB） to partly substitute 5% and 7.5% cocoa butter in chocolate production. The proximate composition, microbiological and sensory qualities, as well as estimated cost of the formulated chocolate products were determined and compared with that of the 100% cocoa butter chocolate as control. Results showed that all the shea butter substituted chocolate samples varying in percentages of incorporation had acceptable proximate composition and microbial quality according to the international standards. Also, there were no significant differences （P 〉 0.05） among all the five samples in terms of flavour, after-taste and texture except for the 7.5% FSB substituted chocolate which differed significantly （P 〈 0.05） from the other samples in terms of overall acceptability, thus 7.5% FSB was less preferred by consumers. FSB is cheaper than DSB based on the world market price quotes. Thus the current study recommends the use of FSB for chocolate confectioneries at 5% substitution rate for cocoa butter could help reduce the cost of chocolate production and increase turnovers.

关键词： Shea butter cocoa butter chocolate production.

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