Answer:
Explanation:
Chocolate products are the most essential products of candy that are popular with a lot, especially children, and as a source of energy and its high nutritional value. In the chocolate industry, many ingredients such as cocoa, sugar, cocoa butter, fats, emulsifiers, and flavorings play an essential role in product quality. This research aims to assess the fatty replacement and its impact on the organoleptic and rheological characteristics of chocolate for the treatment of some problems that arise during marketing thereby increasing the economic returns of these products. Novel functional chocolate spreads were formulated by replacing palm oil in conventional soft chocolate spread with palm olein and cottonseed oil at 25%, 50%, 75%, and 100% levels. Physical, chemical, and rheological properties such as particle size distribution, apparent viscosity, flow behavior constants, hysteresis behavior, and sensory evaluation such as smoothness, melt rate, cocoa flavor, and milk flavor were measured in soft chocolate samples. Rheological properties indicated that the lower replacement rate of 25% of palm olein was closest to the control sample and increasing the ratio of fat replacer had a significant advanced effect on the rheological properties of investigated chocolate. Sensory evaluation revealed that chocolate made from 25% palm olein was more accepted than conventional chocolate.
