Fat Migration of Lauric and Non-Lauric Fat Used as Base Filling Centre in Dark Chocolate at Different Storage Temperatures

The effects of migration of used filling fats palm kernel stearin (PKS), palm midfraction (PMF) and desiccated coconut (DCN) (66% coconut oil) on the physical and chemical characteristics of dark chocolate at different storage temperatures (18°C, 30°C and 35°C) were studied. Fat migration was sti...

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Main Author:	Abdelbagi Ali, Abdelrahim
Format:	Thesis
Language:	English English
Published:	2001
Subjects:	Food - Biotechnology.
Online Access:	http://psasir.upm.edu.my/id/eprint/8440/1/FSMB_2001_13_IR.pdf
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id	my-upm-ir.8440
record_format	uketd_dc
spelling	my-upm-ir.84402024-01-23T02:44:15Z Fat Migration of Lauric and Non-Lauric Fat Used as Base Filling Centre in Dark Chocolate at Different Storage Temperatures 2001 Abdelbagi Ali, Abdelrahim The effects of migration of used filling fats palm kernel stearin (PKS), palm midfraction (PMF) and desiccated coconut (DCN) (66% coconut oil) on the physical and chemical characteristics of dark chocolate at different storage temperatures (18°C, 30°C and 35°C) were studied. Fat migration was stimulated in a system by using layers of cream filling and dark chocolates. Total fat content, trigacylglycerol (TAG), fatty acid composition (F AC), solid fat content (SFC), hardness, melting point (MP), polymorphic structure and bloom formation were determined, each week interval for eight weeks. The chocolate samples stored at 18°C showed post-hardening on storage and no indication of softening within two months of storage. There was no significant change in the melting point of chocolate layers (CB). The X-ray diffraction pattern showed that 13 polymorph dominates in chocolate layers during eight weeks of storage, and the chocolates withstand bloom up to 6 months storage. At 30°C, migration occurred rapidly, giving a maximum effect in term of hardness, solid fat content, polymorphic structure, and the chocolate bloom after several weeks of storage. Complete deterioration occurred in all chocolate stored at 35°C at the first week of storage. Sensory evaluation indicated that DCN imparts a pleasant flavour to the chocolate. Fractionated PKS or PMF and DCN fillings will be useful if chocolate was stored at a relatively low temperature below 20°C. It can be concluded that a thickness of 3 mm of chocolate could be used for coating of PKS, PMF and PKS+DCN fillings at 18°C. However, at least a 6mm thickness of chocolate is required to coat PMF+DCN centre at 18°C storage. Food - Biotechnology. 2001 Thesis http://psasir.upm.edu.my/id/eprint/8440/ http://psasir.upm.edu.my/id/eprint/8440/1/FSMB_2001_13_IR.pdf text en public doctoral Universiti Putra Malaysia Food - Biotechnology. Food Science and Technology Selamat, Jinap English
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English English
advisor	Selamat, Jinap
topic	Food - Biotechnology.
spellingShingle	Food - Biotechnology. Abdelbagi Ali, Abdelrahim Fat Migration of Lauric and Non-Lauric Fat Used as Base Filling Centre in Dark Chocolate at Different Storage Temperatures
description	The effects of migration of used filling fats palm kernel stearin (PKS), palm midfraction (PMF) and desiccated coconut (DCN) (66% coconut oil) on the physical and chemical characteristics of dark chocolate at different storage temperatures (18°C, 30°C and 35°C) were studied. Fat migration was stimulated in a system by using layers of cream filling and dark chocolates. Total fat content, trigacylglycerol (TAG), fatty acid composition (F AC), solid fat content (SFC), hardness, melting point (MP), polymorphic structure and bloom formation were determined, each week interval for eight weeks. The chocolate samples stored at 18°C showed post-hardening on storage and no indication of softening within two months of storage. There was no significant change in the melting point of chocolate layers (CB). The X-ray diffraction pattern showed that 13 polymorph dominates in chocolate layers during eight weeks of storage, and the chocolates withstand bloom up to 6 months storage. At 30°C, migration occurred rapidly, giving a maximum effect in term of hardness, solid fat content, polymorphic structure, and the chocolate bloom after several weeks of storage. Complete deterioration occurred in all chocolate stored at 35°C at the first week of storage. Sensory evaluation indicated that DCN imparts a pleasant flavour to the chocolate. Fractionated PKS or PMF and DCN fillings will be useful if chocolate was stored at a relatively low temperature below 20°C. It can be concluded that a thickness of 3 mm of chocolate could be used for coating of PKS, PMF and PKS+DCN fillings at 18°C. However, at least a 6mm thickness of chocolate is required to coat PMF+DCN centre at 18°C storage.
format	Thesis
qualification_level	Doctorate
author	Abdelbagi Ali, Abdelrahim
author_facet	Abdelbagi Ali, Abdelrahim
author_sort	Abdelbagi Ali, Abdelrahim
title	Fat Migration of Lauric and Non-Lauric Fat Used as Base Filling Centre in Dark Chocolate at Different Storage Temperatures
title_short	Fat Migration of Lauric and Non-Lauric Fat Used as Base Filling Centre in Dark Chocolate at Different Storage Temperatures
title_full	Fat Migration of Lauric and Non-Lauric Fat Used as Base Filling Centre in Dark Chocolate at Different Storage Temperatures
title_fullStr	Fat Migration of Lauric and Non-Lauric Fat Used as Base Filling Centre in Dark Chocolate at Different Storage Temperatures
title_full_unstemmed	Fat Migration of Lauric and Non-Lauric Fat Used as Base Filling Centre in Dark Chocolate at Different Storage Temperatures
title_sort	fat migration of lauric and non-lauric fat used as base filling centre in dark chocolate at different storage temperatures
granting_institution	Universiti Putra Malaysia
granting_department	Food Science and Technology
publishDate	2001
url	http://psasir.upm.edu.my/id/eprint/8440/1/FSMB_2001_13_IR.pdf
_version_	1794018750039588864

Fat Migration of Lauric and Non-Lauric Fat Used as Base Filling Centre in Dark Chocolate at Different Storage Temperatures

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