Wan Shapie, Wan Khairunisa (2018) Nutritional composition, antioxidant properties and potential application of dabai oleoresin, dabai oil and dabai kernel fat in dark chocolate making. [Project Paper] (Submitted)
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Abstract
Cocoa butter (CB) is an important ingredient in chocolate making which contribute to good quality chocolate. It is also the most expensive vegetable fat. Vegetable fats that have similar physical and chemical properties with CB can replace it in chocolate production. This study aimed to determine the suitability and acceptance of dabai oleoresin, dabai oil and dabai kernel fat in dark chocolate making as cocoa butter equivalent (CBE). Nutritional composition and antioxidant properties were also determined in chocolates containing dabai oil, oleoresin and kernel fat. Sensory evaluation such as color, aroma, flavour, aftertaste, brittleness, smoothness and overall acceptability were measured in the dark chocolate samples. The result shows dark chocolate containing 40% dabai oleoresin (D4OL) contain high moisture and high ash contents. Meanwhile, dark chocolate containing 20% dabai oil and 20% dabai oleoresin (D2OL2O) contain high protein and total available carbohydrate contents. D4OL chocolate exhibited the highest antioxidant activity based on e-carotene bleaching assay compared to dark chocolate (DC) sample. In thiobarbituric assay, DC shows the highest antioxidant activity followed by D2OL2O, D4OL and DK.DO. There were significant differences in antioxidant activity (p<0.05) between DC, D2OL2O, D4OL and DK.DO as determined by e-carotene bleaching and TBA assay. Sensory evaluation revealed that chocolate made from 30% cocoa butter, 5% dabai kernel fat and 5% dabai oil (DK.DO) have higher score in overall acceptability. Findings of this study showed dark chocolate containing dabai oleoresin exhibited better antioxidant properties compared to DK.DO. Overall, this study has revealed the potential application of dabai fat (dabai oleoresin, dabai oil, and dabai kernel fat) in dark chocolate making. Further, study on rheological properties of dark chocolate could help in obtaining high-quality chocolate with good texture properties .
| Item Type: | Project Paper |
|---|---|
| Subjects: | R Medicine > RM Therapeutics. Pharmacology |
| Faculty: | Faculty of Medicine and Health Science |
| Depositing User: | Ms Norafizah Radzuan |
| Date Deposited: | 22 Jul 2026 04:39 |
| Last Modified: | 22 Jul 2026 04:39 |
| URI: | http://psaspb.upm.edu.my/id/eprint/2879 |
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