The application of Borneo tallow in dark chocolate shell

A. R Md Ali, L. M. Moi, A. Fisal, R. Nazaruddin, S. Sabariah

    Research output: Contribution to journalArticle

    9 Citations (Scopus)

    Abstract

    Dark chocolate shells, formulated using cocoa butter (CB shell), and fat blends containing 15% Borneo tallow (IP) in cocoa butter (CBIP shell), were filled with truffles formulated using white chocolate (W truffle), milk chocolate (M truffle) and dark chocolate (D truffle). Anhydrous milk fat (AMF) content of the W truffles, M truffle and D truffle were 26.3%, 13.7% and 9.2%, respectively. Degree of tempering was determined using a tempermeter. The chocolates were kept at ambient temperature (25.5 ± 0.5°C) for 3 months. Physical changes of chocolate shells and centres were monitored using DSC and a texture analyser. Results showed that the CBIP shell had to be tempered at 32.5%, ie I°C higher than the normal CB shell. Physical measurements indicated the occurrence of fat migration. The presence of IP reduced the effect and increased the bloom resistance of the chocolate.

    Original languageEnglish
    Pages (from-to)285-288
    Number of pages4
    JournalJournal of the Science of Food and Agriculture
    Volume76
    Issue number2
    DOIs
    Publication statusPublished - Feb 1998

    Fingerprint

    Borneo
    truffles
    tallow
    chocolate
    Fats
    cocoa butter
    Tempering
    Textures
    white chocolate
    Milk
    anhydrous milk fat
    milk chocolate
    tempering
    lipids
    Chocolate
    blended foods
    ambient temperature
    texture
    lipid content
    Temperature

    Keywords

    • Borneo tallow chocolate
    • Truffle

    ASJC Scopus subject areas

    • Agricultural and Biological Sciences (miscellaneous)
    • Food Science
    • Chemistry (miscellaneous)

    Cite this

    The application of Borneo tallow in dark chocolate shell. / Ali, A. R Md; Moi, L. M.; Fisal, A.; Nazaruddin, R.; Sabariah, S.

    In: Journal of the Science of Food and Agriculture, Vol. 76, No. 2, 02.1998, p. 285-288.

    Research output: Contribution to journalArticle

    Ali, A. R Md ; Moi, L. M. ; Fisal, A. ; Nazaruddin, R. ; Sabariah, S. / The application of Borneo tallow in dark chocolate shell. In: Journal of the Science of Food and Agriculture. 1998 ; Vol. 76, No. 2. pp. 285-288.
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