Mahua oil fraction: A sustainable and functional 1,3-dipalmitoyl-2-oleoylglycerol (POS)-enriched cocoa butter equivalent for chocolate production
Year: 2025
Type: article
Abstract: This study explored the potential of palmitic-oleic-stearic (POS) triacylglycerols-enriched mahua oil fractions as a cost-effective and sustainable cocoa butter equivalent in chocolate production. Dark compound chocolates were formulated with varying CBE levels (5%–40%) to resemble the triacylglycerol profile of cocoa butter (35% POS, 22% SOS, 17% POP). All formulations exhibited acceptable particle size distributions (D90: 10.9–18.1 μm) and consistent rheological properties (Casson viscosity: 5.6–7.9 Pa; yield stress: 90–119 Pa). Throughout the 12-week storage period, compound chocolates containing up to 20% CBE exhibited higher hardness values (7–11 N), while 30% and 40% CBE demonstrated a slight reduction (5–9 N). Fat blooming was absent in all formulations, as evidenced by the low whitening index (18–21). The sensory evaluation revealed high consumer acceptability for the 10% CBE chocolate (hedonic score: 6.9–7.4). These findings suggest that mahua oil-derived CBE is a promising and sustainable alternative to cocoa butter in chocolate production. • A cost-effective cocoa butter equivalent (CBE) was derived from Mahua oil. • Mahua CBE was successfully incorporated into dark compound chocolate. • Up to 20 % CBE in dark compound chocolate showed optimal storage stability. • Dark compound chocolate with 10 % CBE received the highest sensory scores. • The rheological properties of the Mahua compound chocolate aligned with the control.
Source: Food Chemistry
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
Estimated APC paid: $4,930
Funder: Monash University Malaysia
OpenAlex ID: W4407864662