Ameliorate the quality of chocolate spread by using orange pectin as a fat substitute | ||||
| Egyptian Journal of Chemistry | ||||
| Volume 67, Issue 9, September 2024, Page 587-597 PDF (603.67 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2024.290205.9723 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Dina El-Sayed Helmy Azab   ; Marwa Hanafy Mahmoud
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| Department of Food Technology, Food Industries and Nutrition Institute, National Research Centre, Egypt. | ||||
| Abstract | ||||
| The objective was to improve the quality of low-fat chocolate spread using orange pectin as a fat substitute. Pectin was extracted from the dried orange peels as a byproduct (oven, microwave, and solar drying methods). The characteristics of a low-fat chocolate spread formulated by replacing 50% of the fat with orange pectin were determined. The rheological properties and quality characteristics of the chocolate spread were measured. Oven-dried pectin exhibited an increase in the anhydronic acid content (24.05%) and a decrease in the degree of esterification, while, the microwave-dried pectin had the highest charge particles which was -14. The exothermic temperature of chocolate spread increased from 237.65°C for the pectin standard to 253.92°C for pectin from the solar-dried orange peel. Substitution with pectin induced a higher viscosity than that of the control sample and improved the sensory properties of the chocolate spreads. In conclusion, high quality pectin may be an appropriate way to produce high-quality functional food products. | ||||
| Keywords | ||||
| chocolate spread; fat substitute; pectin; orange peel; low-fat chocolate | ||||
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