DEVELOPMENT AND EVALUATION OF TROPICAL THERMO-RESISTANT DARK CHOCOLATE
S. O. OGUNWOLU *
Crop Processing and Utilization Division, Cocoa Research Institute of Nigeria, P.M.B. 5244, Ibadan, Oyo State, Nigeria.
M. A. K. OGUNJOBI
Crop Processing and Utilization Division, Cocoa Research Institute of Nigeria, P.M.B. 5244, Ibadan, Oyo State, Nigeria.
A. O. OBATOYE
Crop Processing and Utilization Division, Cocoa Research Institute of Nigeria, P.M.B. 5244, Ibadan, Oyo State, Nigeria.
R. O. IGBINADOLOR
Crop Processing and Utilization Division, Cocoa Research Institute of Nigeria, P.M.B. 5244, Ibadan, Oyo State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
The purpose of this research was to develop a formulation for the production of dark chocolate that would be thermally stable at tropical temperatures. Thermo-resistant dark chocolate was formulated by the inclusion of cocoa liquor at 30, 40, 50, 60, 70, 80 and 90% level of the total recipe, with the addition of corn starch at 10% in all the recipes. Conventional dark chocolate of 60% cocoa liquor was used as a reference sample. Physical, chemical and sensory analyses were carried out on the chocolate samples. The melting points of the seven thermo-resistant dark chocolate samples were found to be between 40.0 - 45.5°C, while the conventional dark chocolate melted at 35°C. The melting points of thermo-resistant dark chocolate samples containing 30, 40, 50 and 60% cocoa liquor were significantly different (p < 0.05) from that of 70, 80 and 90%, while that of convectional dark chocolate was significantly different (p < 0.05) from others. The production of thermo-resistant dark chocolate will improve the handling, distribution, storage and availability of dark chocolate in the tropics and make available to them the health benefits of the product. Thermo-resistant recipe is a new and additional recipe for the production of dark chocolate.
Keywords: Thermo-resistant, corn starch, dark chocolate, product development, food product, tropics