Effect of palm sap sugar on blooming properties of oleogel-based chocolate
To explore the potential of palm sap sugar(PS)in the production of frost-resistant chocolate,PS(0%,25%,50%,100%)was used to partially or completely replace sucrose to prepare oleogel-based chocolate(Choc PS0,Choc PS25,Choc PS50,Choc PS100).The changes of chocolate quality were measured by determing surface whiteness,surface crystal morphology(observed with palarized light microscope)、crystal form(X-ray diffraction method),thermodynamic property(differential scanning calorimetry),and sensory evaluation(SAT)during the 60 d temperature cycle fluctuation environment(16 h at 20℃ and 8 h at 32℃)storage.The results showed that Choc PS25 and Choc PS50 displayed lower surface whiteness index,and the size and number of white spots were the lowest after 60 d temperature cycle fluctuation environment storage,and all of the samples showed a single melting peak with βⅤ to βⅥ crystal evolution except that in Choc PS25 and Choc PS50 dominanted with βⅤ-crystal form.Before and after temperature cycle storage,the SAT score of four chocolates were not significant in terms of aftertaste,aroma and sweetness,while the hardness and color scores decreased.To sum up,the oleogel-based chocolate prepared with 25%-50%PS has a lower surface whiteness index,stable βⅤ-crystal form,higher sensory acceptance and higher anti-blooming stability,and PS has the application potential in the production of frost-resistant chocolate.
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