Investigating the Independent Effect of Different Levels of Chicken Feet Gelatin and Commercial Gelatin (Cow) with Cocoa Butter on the Physicochemical and Sensory Properties of Milk Chocolate.

Nabavi, Seyyede Atefe; Amiri, Zeynab Raftani; Gorjian, Hayde

Milk chocolate is one of the most popular and enjoyable foods, and it has many fans of all ages. The main ingredient in chocolate is cocoa butter. One of the main factors contributing to the thermal instability of chocolate is the low melting temperature of cocoa butter compared to the ambient temperature in hot weather and tropical regions, so the purpose of this research is to replace the gelatin extracted from chicken feet with commercial (Cow) gelatin in different concentrations (0, 3, 5 and 7 percent) with cocoa butter to reach a high melting point with the aim of preventing chocolate from melting at high temperatures in tropical regions. In this research, the physicochemical and sensory properties of milk chocolate were investigated, and the obtained results showed that the density of the samples increased with the increase in the concentration of gelatin (chicken feet and commercial). The hardness of chocolate samples decreased by increasing the concentration of chicken foot gelatin and increasing the concentration of commercial (Cow) gelatin, so that the highest level of hardness among the samples containing gelatin was related to the sample containing 3% commercial gelatin (5936.3) and the lowest level of hardness was related to the sample containing 7% chicken feet gelatin (5342.5). Also, by examining the surface roughness of the treatments, the highest roughness is related to the control sample. The apparent viscosity of treatments increased by increasing the concentration of chicken feet gelatin and increasing the concentration of commercial gelatin. In terms of the melting profile of the chocolate samples, as expected, the melting point of the samples increased independently with the increase of chicken foot gelatin and the increase of commercial (Cow) gelatin. By increasing the level of chicken feet gelatin and increasing the level of commercial (Cow) gelatin, the aqueous activity of the treatments decreased. In terms of color parameters (L, a and b), the highest amount of brightness is related to the sample containing 7% chicken feet gelatin. From sensory point of view, parameters of color, taste, smell, texture and finally the overall acceptance of chocolates were investigated. In terms of parameters, a significant difference between the samples was observed, and all the samples had the required acceptance.

COCOA butter; THERMAL instability; MELTING points; CHICKENS; HOT weather conditions

Journal of Food Science & Technology (2008-8787), 2025, Vol 21, Issue 156, p19

2008-8787

Academic Journal

10.22034/FSCT.21.156.19