Influence Of Cod Liver Oil As A Cocoa Butter Replacer For Shelf Life And Nutritional Enhancement.

Research Journal of Pharmaceutical, Biological and Chemical Sciences

article

Florentina Priyangini Francis¹  Vuchooru Gayathri¹  Tesnia Grace George¹  Sruthi Prathapan¹  Pavidharshini¹  Chidambaram Ramalingam.¹ 

[1] Department of Biotechnology, School of Biosciences and Technology, Vellore Institute of Technology

关键词: Cod-liver oil;    vitamin;    fat bloom;    shelf-life;    oil migration;    polymorphism;   

DOI  :  10.33887/rjpbcs/2019.10.6.24

学科分类：工程和技术（综合）

来源: Research Journal of Pharmaceutical, Biological and Chemical Sciences

【 摘 要 】

The product quality of a chocolate depends upon the ingredients present in them such as cocoabutter, cocoa powder, sugar, emulsifiers, fats etc. This paper focuses on the replacement of cocoa butter bymeans of cod liver oil in conventional chocolate and the evaluation of its impact on physical, biological,nutritional and microbial properties. X-ray diffraction (XRD) studies revealed that an increase in the oilconcentration resulted in the crystal polymorphism attaining gradual homogeneity. The oil migration wasobserved using scanning electron microscope (SEM) and noticeable migration was seen as the concentration ofcod liver oil and days of storage of chocolate increased. The shelf life of the chocolate formulations wasevaluated by means of standard microbial spread plate method and fat bloom formation. The study revealedthat vitamin A and D3 content increased with increase in concentration of cod liver oil. Hence, the fat replacedchocolates not only have notable impact on physical properties but also had biological and nutritional benefitswhen compared to conventional chocolate.

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