Development of reduced-fat and reduced-energy dark chocolate using collagen hydrolysate as cocoa butter replacement agent

摘要

Dark chocolate contains high content of fat, which is directly related to cardiovascular diseases. A recent tendency in the food market is to offer foodstuffs with lower fat contents. So the effects of collagen hydrolysate (50-100 g·kg~(-1)) on the chemical, rheological and sensory characteristics of 372.2 g·kg~(-1) fat dark chocolates were investigated by replacing varying levels (150-300 g·kg~(-1)) of cocoa butter (CB). Incorporation of collagen hydrolysate increased protein and moisture contents, but water activity and sensory characteristics did not show any significant difference. The amounts of hardness, thixotropy, plastic viscosity and apparent viscosity of the dark chocolate increased with the decrease of its fat content (p ＜ 0.05). The yield stress had increasing trend with increase in the replacement percentage. Accordingly, it can be said that the substitution of CB not only influenced the rheological parameters, but also had effect on the mathematical fitting model. The chocolate formula with up to 150 g·kg~(-1) replacement (D_1), containing 50 g·kg~(-1) collagen hydrolysate and 280 g·kg~(-1) CB, and the chocolate formula with up to 200 g·kg~(-1) replacement (D_2), containing 66 g·kg~(-1) collagen hydrolysate and 264 g·kg~(-1) CB, indicated the least difference with the control. In this study, the best model determined was Herschel-Bulkley's model.