The effect of collagen hydrolysate as a partial replacement of cocoa butter on the rheological and sensory properties of milk chocolate Tayefeh Ashrafiyeh, N. 1, Azizi, M. H. 2 , Taslimi, A. 3, Mohamadi Far, M. A. 4, Shorideh, M. 5, Mohammadi, M. 6

Abstract
In recent years, there has been an increased consumer interest and demand for low fat food products. Chocolate is a product with high fat and energy, therefor calorie reduction and partial replacement of cocoa butter is one of the efficient solution in this way. This study investigates the effect of collagen hydrolysate (Instant Gel Schoko) as a partial replacement of cocoa butter on the rheological and sensory properties of milk chocolate. Chocolate samples prepared with collagen hydrolysate having replacement levels of 15, 20, 25, 30% investigated and compared to control (contaning cocoa butter) group. The result showed that moisture content increased with increasing replacement levels, but water activity didn’t show significant difference with control group. The values of hardness, tixotropy, plastic viscosity and apparent viscosity increased with increasing the percentage of replacement, as a result, samples by least replacement levels (15, 20%) had less diffrence with control group. The amounts of yield value had increasing trend with enhancing of replacement percentage as the least yield value was related to M15. In spite of reducing total acceptance with increasing the levels of replacement in sensory evaluation, there was no significant difference with control group and in five levels hedonic test the most acceptance alloted to M20. In conclusion, according to results of rheological and sensory evaluations, in most cases, samples up to 15, 20% replacement had the least difference with control group and can be counted as optimum level for cocoa butter replacement.
Keywords
Key words: Chocolate
Reduced fat chocolate
Low fat chocolate
Collagen hydrolysate
Journal of food science and technology(Iran)
Volume 11, Issue 42
February 2014
Pages 141-153