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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dc.authoridchawla, Prince/0000-0002-2383-7925
dc.authoridTosif, Mansuri M./0000-0002-9077-5429
dc.contributor.authorTosif, Mansuri M.
dc.contributor.authorBains, Aarti
dc.contributor.authorGoksen, Gulden
dc.contributor.authorRehman, Mohd Ziaur
dc.contributor.authorAli, Nemat
dc.contributor.authorChawla, Prince
dc.date.accessioned2025-03-17T12:27:16Z
dc.date.available2025-03-17T12:27:16Z
dc.date.issued2025
dc.departmentTarsus Üniversitesi
dc.description.abstractThis 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.
dc.description.sponsorshipKing Saud University, Riyadh, Saudi Arabia [RSPD2024R940]
dc.description.sponsorshipAuthors greatfully acknowledge the support of Central Instrument Facility, Lovely Professional University. Also, authors acknowledge & extend their appreciation to the Researchers Supporting Project Number (RSPD2024R940) , King Saud University, Riyadh, Saudi Arabia for sup-porting this study.
dc.identifier.doi10.1016/j.fbio.2024.105642
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.scopus2-s2.0-85211131992
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.fbio.2024.105642
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2168
dc.identifier.volume63
dc.identifier.wosWOS:001391305000001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Bioscience
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250316
dc.subjectPolysaccharide
dc.subjectChocolate
dc.subjectMucilage
dc.subjectFunctional food
dc.subjectFood market
dc.titleUtilizing plant-derived mucilage as palm oil substitute in chocolate cream: A comparative study of Colocasia esculenta, Cordia dichotoma, and Psyllium husk mucilage
dc.typeArticle

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