Sensory preference and bloom stability of chocolate containing cocoa butter substitute from coconut oil

QR Code

Sensory preference and bloom stability of chocolate containing cocoa butter substitute from coconut oil

Coconut oil (CNO) is a main source of cocoa butter substitute (CBS). CBS is proposed to improve the appearance, taste of chocolate and increase the stability of chocolate against bloom formation.Therefore, the objective of the research was to determine the effects of CNO substituted at different lev...

Full description

Bibliographic Details
Main Authors:	Abdul Halim, Halimatun Sa’adiah, Selamat, Jinap, Mirhosseini, Seyed Hamed, Hussain, Norhayati
Format:	Article
Language:	English
Published:	King Saud University 2018
Online Access:	http://psasir.upm.edu.my/id/eprint/53675/ http://psasir.upm.edu.my/id/eprint/53675/1/Sensory%20preference%20and%20bloom%20stability.pdf

Similar Items

Fractional extraction of coconut oil by supercritical fluid extraction and its application as cocoa butter substitute in chocolate production
by: Abdul Halim, Halimatun Sa'adiah
Published: (2017)

Fractionation of coconut oil via supercritical fluid extraction for production of cocoa butter substitute
by: Abdul Halim, Halimatun Sa'adiah, et al.
Published: (2019)

Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS)
by: Biswas, Nirupam, et al.
Published: (2017)

Effect of different types of emulsifiers on the physical characteristics and fat bloom stability of dark chocolate with cocoa butter alternatives
by: Wan Ibadullah, Wan Zunairah, et al.
Published: (2024)

Cocoa - wonders for chocolate lovers
by: Selamat, Jinap
Published: (2004)

Characteristics of Malaysian, Sulawesian and Brazilian Cocoa Butters, Their Blends and Chocolate
by: Abdul Hamid, Mansoor
Published: (1997)

Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate
by: Ali, Abdelrahim Abdelbagi, et al.
Published: (2001)

Cocoa Butter Substitute from Tengkawang (Shorea stenoptera)
by: Abd Aziz, Suraini, et al.
Published: (2024)

Effect of extraction methods on yield, oxidative value, phytosterols and antioxidant content of cocoa butter
by: Mohamad, Roiaini, et al.
Published: (2016)

Physicochemical properties of enzymatically produced palm-oil-based cocoa butter substitute (CBS) with cocoa butter mixture
by: Biswas, Nirupam, et al.
Published: (2018)

Note: comparison of colour techniques to measure chocolate fat bloom
by: Kumara, B., et al.
Published: (2003)

Note: comparison of colour techniques to measure chocolate fat bloom
by: Kumara, B., et al.
Published: (2003)

Effects of cocoa butter, palm fraction and emulsifier mixtures on the quality parameters of different chocolate formulations
by: Kumara, Bakti
Published: (2003)

Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics
by: Akanda, Jahurul H., et al.
Published: (2013)

Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics
by: Akanda, Mohamed Jahurul Haque, et al.
Published: (2013)

Effects of supercritical carbon dioxide‐ethanol cocoa butter addition in cocoa butter‐based salad dressings
by: Hussain, Norhayati, et al.
Published: (2025)

Effect of pressure and temperature on fatty acids profiles of coconut oil fractionated by supercritical fluid extraction
by: Abdul Halim, Halimatun Sa'adiah, et al.
Published: (2016)

Comparison of quality characteristics between compound and pure milk chocolate
by: Hussain, Norhayati, et al.
Published: (2018)

Characterization Of Rambutan (Nephelium lappaceum L.) Seed Fat And Its Mixture With Cocoa Butter For Potential Application In Dark Chocolate
by: Hassan, Luma Khairy
Published: (2018)

Sensory quality of pilot-scale prebiotic chocolates in Malaysia
by: Norhayati, H., et al.
Published: (2014)

Sensory quality of pilot-scale prebiotic chocolates in Malaysia
by: Hussain, Norhayati, et al.
Published: (2014)

The effect of cocoa clones on chocolate flavour
by: Abd. Samah, Othman, et al.
Published: (2010)

Effects of alkalized cocoa powder and soy lecithin on physical characteristics of chocolate beverage powders
by: Selamat, Jinap, et al.
Published: (1998)

The effects of particle size, fermentation and roasting of cocoa nibs on supercritical fluid extraction of cocoa butter
by: Kusnadi, Asep Edi, et al.
Published: (2008)

Production of cocoa butter substitute via enzymatic interesterification of fully hydrogenated palm kernel oil, coconut oil and fully hydrogenated palm stearin blends
by: Ornla-Ied, Pimwalan, et al.
Published: (2022)

Flavour evaluation of chocolate formulated from cocoa beans from different countries
by: Jinap, S., et al.
Published: (1995)

Effects of moisture and pH on supercritical fluid extraction of cocoa butter
by: Jinap, Selamat, et al.
Published: (2013)

Effects of polar cosolvents on cocoa butter extraction using supercritical carbon dioxide
by: Asep, E. K., et al.
Published: (2013)

An edible oil as cocoa butter substitute for maintaining healthy blood cholesterol levels and improvement of antioxidant status.
by: Azlan, Azrina
Published: (2010)

Fat migration of lauric hard-butter and non-lauric fat used as based filling centre in dark chocolate at different storage temperatures
by: Ali, Abdelrahim Abdelbagi, et al.
Published: (2002)

Supercritical carbon dioxide extraction of cocoa butter: optimization of operating conditions and sample matrix effect
by: Selamat, Jinap, et al.

Effects of different solvent and extraction methods on phytosterols and antioxidant activity of cocoa butter and application of cocoa butter in salad dressing
by: Mohamad, Roiaini
Published: (2015)

Extraction of cocoa butter by supercritical carbon dioxide: optimization of operating conditions and effect of particle size.
by: Tan, Teng Ju, et al.
Published: (2008)

Malaysian cocoa of chocolates: a story of antioxidants and more ....
by: Ismail, Amin
Published: (2015)

The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide
by: Edi Kusnadi, Asep, et al.
Published: (2016)

Cocoa Butter Extraction from Cocoa Nibs Using Supercritical Carbon Dioxide
by: Kusnadi, Asep Edi
Published: (2009)

Cocoa butter substitute (CBS) produced from palm mid-fraction/palm kernel oil/palm stearin for confectionery fillings
by: Biswas, Nirupam, et al.
Published: (2017)

Characterization and fat migration of palm kernel stearin as affected by addition of desiccated coconut used as base filling centre in dark chocolate
by: Ali, A., et al.
Published: (2001)

Investigating the compressibility and flowability of cocoa powders: a solution for chocolate industry
by: Ali, Muhammad Azhar, et al.
Published: (2023)

Association of brain-derived neurotrophic factors and tau protein blood levels with delirium patients in intensive care unit
by: Muslim, Halimatun Sa’adiah
Published: (2014)