Utilizing plant-derived mucilage as palm oil substitute in chocolate cream: A comparative study of Colocasia esculenta, Cordia dichotoma, and Psyllium husk mucilage
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Tarih
2025
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This study aimed to utilize the different plant-derived mucilage sources for the partial replacement of palm oil in compound chocolate. Colocasia esculenta rhizome mucilage (CEM), Cordia dichotoma fruit mucilage (CDM), and Psyllium husk mucilage (PHM) were extracted using suitable green methods. Spray-dryer was used to obtain the uniform mucilage powder and the yield of spray-dried CEM (4.65 f 0.79%), CDM (13.44 f 0.27%), and PHM (48.12 f 0.86%) were calculated on a dry basis. Furthermore, different ratios of the mucilage and palm oil (0-100%) were used for the preparation of chocolate spread. CEM30 (30% CEM and 70% palm oil) showed similar viscosity compared to the control (CEMC). The selected compound chocolate was stored for 120 days and physicochemical data revealed a non-significant (p < 0.05) difference throughout 120 days of storage. CEMC exhibited 516.75 f 0.27 kcal/100 g energy values which was higher than CEM30 (485.24 f 0.77 kcal/100 g) on the 0(th) day. Differential calorimetry (DSC) data confirmed the similar melting behavior around 37 degrees C for both samples. On the 120(th) day, CEM30 displayed a similar texture as CEMC. The L* value of CEMC showed 48.54 f 0.42 and for CEM30 it was 46.89 f 0.58 on the 0th day. Overall, CEM30 has proven the most suitable formulation that can be effectively used as a partial substitute for palm oil as a cost-effective natural ingredient in the chocolate industry.
Açıklama
Anahtar Kelimeler
Polysaccharide, Chocolate, Mucilage, Functional food, Food market
Kaynak
Food Bioscience
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
63
