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Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel

The reformulation of chocolates seeks to find innovative alternatives to cocoa butter (CB) that are more economical and adhere to nutritional recommendations to replace saturated fats with unsaturated ones. In this research, chocolates were elaborated by substituting CB with an oleogel (OG) formulat...

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Autores principales: Alvarez, María Dolores, Cofrades, Susana, Espert, María, Sanz, Teresa, Salvador, Ana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8628694/
https://www.ncbi.nlm.nih.gov/pubmed/34842693
http://dx.doi.org/10.3390/gels7040220
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author Alvarez, María Dolores
Cofrades, Susana
Espert, María
Sanz, Teresa
Salvador, Ana
author_facet Alvarez, María Dolores
Cofrades, Susana
Espert, María
Sanz, Teresa
Salvador, Ana
author_sort Alvarez, María Dolores
collection PubMed
description The reformulation of chocolates seeks to find innovative alternatives to cocoa butter (CB) that are more economical and adhere to nutritional recommendations to replace saturated fats with unsaturated ones. In this research, chocolates were elaborated by substituting CB with an oleogel (OG) formulated with hydroxypropyl methylcellulose (HPMC) as an entrapper of sunflower oil by using the foam-templated approach. Four different CB/OG blends were prepared and characterized as potential CB substitutes (100/0 control), at replacement levels of 30%, 50%, 70% and 100% (70/30, 50/50, 30/70 and 0/100 blends), and subsequently, CB/OG-based chocolates (CB/OG-Ch) were formulated (100/0-Ch, 70/30-Ch, 50/50-Ch, 30/70-Ch and 0/100-Ch). Both the CB/OG blends and the CB/OG-Ch counterparts were characterized by dynamic and stationary rheology, hardness, thermal parameters, microstructure, and oil-binding capacity; in addition, the lipid profile of the chocolates was analyzed, and a sensory analysis was performed. Increasing the OG proportion in the CB/OG blend weakens the rigidity and strength of the fat-crystal network conferred by the CB, and decreases both its viscoelasticity and thermal parameters, but the differences between all the different properties and parameters of the CB/OG-Ch samples diminished in presence of the other ingredients used in the chocolate formulation. Sensory analysis evidenced that it is possible to replace up to 70% of CB with the OG, although from a technological point of view a replacement level of 50% would seem more appropriate. As compared to 100/0-Ch, 50/50-Ch and 30/70-Ch involve saturated fat reductions of 55% and 37%, respectively.
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spelling pubmed-86286942021-11-30 Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel Alvarez, María Dolores Cofrades, Susana Espert, María Sanz, Teresa Salvador, Ana Gels Article The reformulation of chocolates seeks to find innovative alternatives to cocoa butter (CB) that are more economical and adhere to nutritional recommendations to replace saturated fats with unsaturated ones. In this research, chocolates were elaborated by substituting CB with an oleogel (OG) formulated with hydroxypropyl methylcellulose (HPMC) as an entrapper of sunflower oil by using the foam-templated approach. Four different CB/OG blends were prepared and characterized as potential CB substitutes (100/0 control), at replacement levels of 30%, 50%, 70% and 100% (70/30, 50/50, 30/70 and 0/100 blends), and subsequently, CB/OG-based chocolates (CB/OG-Ch) were formulated (100/0-Ch, 70/30-Ch, 50/50-Ch, 30/70-Ch and 0/100-Ch). Both the CB/OG blends and the CB/OG-Ch counterparts were characterized by dynamic and stationary rheology, hardness, thermal parameters, microstructure, and oil-binding capacity; in addition, the lipid profile of the chocolates was analyzed, and a sensory analysis was performed. Increasing the OG proportion in the CB/OG blend weakens the rigidity and strength of the fat-crystal network conferred by the CB, and decreases both its viscoelasticity and thermal parameters, but the differences between all the different properties and parameters of the CB/OG-Ch samples diminished in presence of the other ingredients used in the chocolate formulation. Sensory analysis evidenced that it is possible to replace up to 70% of CB with the OG, although from a technological point of view a replacement level of 50% would seem more appropriate. As compared to 100/0-Ch, 50/50-Ch and 30/70-Ch involve saturated fat reductions of 55% and 37%, respectively. MDPI 2021-11-18 /pmc/articles/PMC8628694/ /pubmed/34842693 http://dx.doi.org/10.3390/gels7040220 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Alvarez, María Dolores
Cofrades, Susana
Espert, María
Sanz, Teresa
Salvador, Ana
Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel
title Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel
title_full Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel
title_fullStr Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel
title_full_unstemmed Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel
title_short Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel
title_sort development of chocolates with improved lipid profile by replacing cocoa butter with an oleogel
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8628694/
https://www.ncbi.nlm.nih.gov/pubmed/34842693
http://dx.doi.org/10.3390/gels7040220
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