Incorporation of crude palm oil: Influence on physiochemical,
carotenoid, and consumer acceptance of dark chocolate
Abstract
Crude palm oil (CPO) has great potential for cocoa butter alternative
(CBS). It is anticipated to improve the appearance, taste of chocolate,
and increase the nutritional properties of chocolate. Therefore, the
objective of this research was to determine the effects of crude palm
oil substitution on physicochemical, sensory acceptance and nutritional
properties (carotene) of the chocolate. The CPO substituted dark
chocolate was formulated and produced, and standard methods were
employed to assess the physiochemical attributes and carotene content of
the ingredients and chocolates. There were significant differences
between the produced CPO and the control in terms of moisture content,
FFA, peroxide value, beta and total carotene. However, there was no
significant difference between the palm oil-substituted chocolates
produced. In sensory profiling, the scores for the appearance, taste,
mouthfeel and texture of the palm oil-substituted chocolate did not
differ significantly from the control. Chocolate formulated with 6% CPO
was the most preferred by consumers. This study suggested that palm oil
substitution at 6% has the potential to improve the appearance, taste,
texture and mouthfeel of the chocolate. In addition, the moisture
content, FFA and peroxide value of the CPO met the standards and
regulations set by accredited Institutions and food bodies globally.