Volume 21, Issue 156 (2025)
FSCT 2025, 21(156): 19-37 |
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Nabavi S A, Raftani Amiri Z, Gorjian H. Investigating the Independent Effect of Different Levels of Chicken Feet Gelatin and Commercial Gelatin (Cow) with Cocoa Butter on the Physicochemical and Sensory Properties of Milk Chocolate. FSCT 2025; 21 (156) :19-37
URL: http://fsct.modares.ac.ir/article-7-72962-en.html
URL: http://fsct.modares.ac.ir/article-7-72962-en.html
1- Sari Agricultural Sciences and Natural Resources University
2- Sari Agricultural Sciences and Natural Resources University ,zramiri@gmail.com
2- Sari Agricultural Sciences and Natural Resources University ,
Abstract: (196 Views)
Milk chocolate is one of the most popular and enjoyable foods, and it has many fans of all ages. The purpose of this research is to replace the gelatin extracted from chicken feet with commercial (bovine) gelatin in different concentrations (0, 3, 5 and 7 percent) with cocoa butter to reach a high melting point with the aim of preventing chocolate from melting at high temperatures in tropical regions. The physicochemical and sensory properties of milk chocolate were investigated, and the obtained results showed that the density of the samples increased with an increase in the concentration of gelatin. The hardness of chocolate samples decreased by increasing the concentration of chicken Feet gelatin and increasing the concentration of commercial gelatin, so that the highest level of hardness among the sample’s containing gelatin was related to the sample containing 3% commercial gelatin (5936.3) and the lowest one was related to the sample containing 7% chicken Feet gelatin (5342.5). Also, by examining the surface roughness of the treatments, the highest roughness is related to the control sample. The apparent viscosity of treatments increased by increasing the concentration of chicken feet gelatin and commercial gelatin. The melting point of the samples increased independently with the addition of chicken feet gelatin and commercial gelatin. By increasing the level of chicken feet gelatin and commercial gelatin, the aqueous activity of the treatments decreased independently. In terms of color parameters (L, a, b), the treatments were investigated, and the sample containing 7% chicken feet gelatin had the highest amount of brightness. From the sensory point of view, the parameters of color, taste, smell, texture and finally the overall acceptance of chocolates were investigated. In terms of parameters, a significant difference between the samples was observed, and all the samples had the required acceptance.
Article Type: Original Research |
Subject:
Coffee, enough mix and chocolate
Received: 2023/12/16 | Accepted: 2024/06/19 | Published: 2025/01/20
Received: 2023/12/16 | Accepted: 2024/06/19 | Published: 2025/01/20
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