Development of non-conventional thermo-resistant chocolate for the tropics

Purpose - Chocolates imported into Nigeria melt at tropical room temperature, causing bloom formation in storage. This situation may be responsible for the low consumption of chocolate in Nigeria. This study therefore focused on the production and evaluation of thermo-resistant chocolate that is not...

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Bibliographic Details
Published in:British food journal (1966) 2006-01, Vol.108 (6), p.451-455
Main Authors: Ogunwolu, S.O, Jayeola, C.O
Format: Article
Language:English
Subjects:
Ambient temperature
Beans
Carbohydrates
Chocolate
Cocoa
Moisture content
R&D
Research & development
Research centers
Studies
Thermodynamics
Tropical environments
Variance analysis
Viscosity
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Summary:Purpose - Chocolates imported into Nigeria melt at tropical room temperature, causing bloom formation in storage. This situation may be responsible for the low consumption of chocolate in Nigeria. This study therefore focused on the production and evaluation of thermo-resistant chocolate that is not heat labile at tropical ambient temperature.Design methodology approach - Studies were carried out in two stages. The first stage was the incorporation of cornstarch at different percentages of 2.5, 5.0, 7.5 and 10.0 per cent and the second stage was the use of gelatin at 2.5, 5.0, 7.5 and 10.0 per cent.Findings - At 10 per cent inclusions of cornstarch and gelatin, the two non-conventional chocolates melted at temperatures between 40-50°C, compared to that of conventional milk chocolate which melts at temperatures between 25-33°C.Originality value - The two non-conventional chocolates compared favourably with the conventional milk chocolate in terms of colour, taste, smoothness and overall acceptability. However, the non-conventional chocolate was found to be thermo-stable at tropical ambient temperatures. The production of these thermo-resistant chocolates will allow the wide distribution, display and consumption of chocolate in the tropics, especially Nigeria.
ISSN:0007-070X
1758-4108
DOI:10.1108/00070700610668423