Thesis

Determining Lipid Properties of Chocolate Spread Formulated with Alternative Vegetable Oil Sources: Lab-made Virgin Coconut Oil, Commercial Virgin Coconut Oil, and Commercial Palm Kernel Oil

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Chocolate spread is a complex multiphase system of solid-oil suspensions that is made up of a dispersion phase comprising cocoa powder, sugar, fat, milk, and emulsifiers. The purpose of this research is to develop the chocolate spread with different types of vegetable oils such as lab-made VCO, commercial palm kernel oil (PKO), and commercial VCO. The objective was to evaluate the effect
of different alternative vegetable oil sources (commercial PKO, commercial VCO, and lab-made VCO)
on the lipid properties of chocolate spread. The results of the One-Way ANOVA test confirmed that
there were significant differences in the average FFA, IV, and PV across all the samples (p < 0.05),
indicating that the various types of oils applied indeed have an impact on the lipid properties of the
final chocolate spread. Based on the findings, lab-made VCO has the best quality due to its low free
fatty acid (1.19%), iodine value (45.58 g of I
/100 g of oil), and peroxide value (0.33 meq/kg). This
indicates limited lipid hydrolysis and oxidation which may maintain the nutritional value.

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Availability

Detail Information

Series Title

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Call Number

FT 23-002

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Chilling-Thawing treatment
Chocolate spread
Virgin Coconut Oil
Palm Kernel Oil

Specific Detail Info

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Statement of Responsibility

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