Producing of Low Calories Heat- Resistant Dark Chocolate Using Two Different Stabilizers Along with Study Its Quality Attributes

Abstract

The objective of this study is to produce low calories – heat resistant dark chocolate using two different stabilizers namely Revel – c (stabilizer – 1) and Grinsted P.S.101 (stabilizer-2). Physical, chemical and sensory properties of the prepared chocolate were determined, moreover their storage stability was also studied compared to the control which prepared without stabilizers and sweetened with sucrose. It was found that the sample which treated with stabilizer- 1 (Revel – c) was the most acceptable among the other samples in physical and sensory properties. To observe the effect of heat during processing on the sensory attributes properties of prepared low calories heat-resistant dark chocolate samples, a sensory attributes evaluation had done to evaluate the two samples treated with stabilizer-1 and stabilizer-2 compared to the control sample which prepared using sucrose after stuffing them into a bakery product (croissant) to estimate the accepted sample by the arbitrators, whereas sample which was treated with stabilizer - 1 (Revel-C) was the highest accepted sample chosen by the arbitrators.  The storage stability for the chosen sample at room temperature (25 °C) and relative humidity not more than 60 % for 90 days was studied. Free fatty acids and peroxide value were determined every 15 days to estimate the oxidative stability of the samples during the storage period. The results revealed the high stability of the produced low calories high – resistance chocolate during the storage, whereas its percentages of free fatty acids and peroxide values were below the permissible limit till the end of storage time.