PROCESS OPTIMIZATION FOR THE PREPARATION OF CHOCOLATE SPREAD INCORPORATING WHEY PROTEIN CONCENTRATE, COCOA POWDER, OLIVE OIL AND BUTTERFAT USING RESPONSE SURFACE METHODOLOGY

摘要

A low-fat chocolate spread was developed using response surface methodology by incorporating functional ingredients such as cocoa powder, whey protein concentrate and olive oil, which had desired spreadability at refrigeration temperature and having functional effect to the health of consumers and having good palatability and textural property. The level of skim milk powder, cocoa powder, carboxymethyl cellulose and glycerol monostearate was kept constant based on preliminary trials. Experiments were conducted using three major ingredients butterfat (10–30%), olive pomace oil (10–30%), and whey protein concentrate −70 (2–5%) separately. The water phase and oil phase were properly emulsified at suitable temperature to give water in oil-type emulsion to produce chocolate spread. The final product had 37.87% fat, 6.54% protein, 2.79% lactose, 18.67% sugar and 0.79% ash. In a consumer study, 96% of the responders showed a positive reaction to purchase this product if available in the market.