Effects of chicken by‐product gelatin on the physicochemical properties and texture of chocolate spread

• Published in: Journal of texture studies 2017-10, Vol.48 (5), p.392-402
• Main Authors: Almeida, Poliana Fernandes, Lannes, Suzana Caetano da Silva
• Format: Article
• Language: English
• Subjects: chicken gelatin; chocolate spread; fat replacement; response surface methodology; texture
• ISSN: 0022-4901; 1745-4603
• DOI: 10.1111/jtxs.12242

Chocolate spread has a fat‐based formulation and the application of gelatin as a fat replacement is related to the demand for healthier foods. The aim of this study was to evaluate the influence of gelatin as a by‐product from the poultry industry in the fat replacement of chocolate spread. Vegetable fat was replaced (15, 25, 50, 75, and 100%) with gelatin (0.3, 0.5, 0.8, 1.0, and 1.2%) using a central composite rotatable design and the effects were evaluated by a response surface methodology. Formulations with a greater proportion of fat were lighter, of higher volume and lower density. As expected, water activity was intensified in low‐fat formulations. The consistency was controlled mainly by the properties of the gelatin phase. The formulations with 50 and 75% fat replacement and 0.5–1.0% gelatin had satisfactory spreadability at 10C. All formulations were spreadable at 20C. Low‐fat samples with low gelatin concentrations, at 30C, had very low consistency. Statistically, the properties were significantly influenced by the factors analyzed according to the mathematical models. Practical applications Although several studies have been conducted on obtaining alternative gelatin sources for mammals, the extracted gelatin from poultry by‐product is still little explored and the knowledge on the application in food products, particularly in complex systems such as emulsions, has not been well established. The development of a low‐fat food should take into account the complexity of the system involved, such as the emulsion spreads. The incorporation of gelatin in aqueous solution is a challenging task because the physical properties and the rheological behavior can be strongly influenced. Given the nutritional and functional properties of the gelatin and chocolate and its wide acceptability among the consumers, the incorporation of these two ingredients in the development of a new product sets up a promising study.