Submitted to: Institute of Food Technologists
Publication Type: Abstract Only
Publication Acceptance Date: June 25, 2006
Publication Date: June 24, 2006
Citation: Inglett, G.E., Lee, S., Warner, K.A., Biresaw, G. 2006. Chocolate qualities influenced by an oat hydrocolloid substitute for cocoa butter [abstract]. Institute of Food Technologists. Paper No. 003E-06. Technical Abstract: Chocolate produced by replacing cocoa butter with an oat hydrocolloid was prepared and evaluated by rheology, tribology, and sensory properties. The oat hydrocolloid, called C-trim30, was used to decrease the chocolate fat content and to add a soluble fiber substance known as beta-glucan. The beta-glucan from oats is recognized for its biological properties of lowering blood cholesterol levels in humans. The chocolate prepared by replacing 5, 10, 15, 20, and 25% of the cocoa butter with the oat hydrocolloid containing 30% beta-glucan resulted in a product with a lower caloric value and increased health benefits from the oat beta-glucan. Some small differences in chocolate qualities in the substitution range of 0 to 25% were noted on overall quality score for texture and flavor. However, the texture scores for mouth coating of the chocolates dramatically increased from the control at 2.6 with each 5% increase in the oat hydrocolloid increment to 6.9 at the 25% substitution level. The fat content also showed a continuous decrease in each 5% oat hydrocolloid increment substitution to 11.2% at the 25% level.