عنوان مقاله English
In order to produce cocoa butter replacer, the hydrogenated (180 °C temperature, 400 rpm mixing rate and 0.4 percent Ni catalyst) and solid fraction (centrifugation at 10000g for 5-10 min at –20 °C) of tea seed oil, at weight percent ratio of 30:70 was modified by the chemical and enzymatic esterification. The results show that enzymatically esterified sample (EIS) had the melting point and triacylglycerol species closer to those of cocoa butter than chemically interesterified sample. Results also showed that at EIS percentages of 5 and 10, there is less effect on texture of chocolate than other percentages (15 and 20 percent). Based on the results taken from bloom formation and sensory evaluation, adding up to 10 percent of EIS reduces the bloom rate without damaging the sensory attributes in chocolate samples.
کلیدواژهها English
