The objective was to improve the quality of low-fat chocolate spread using orange pectin as a fat substitute. Pectin was extracted from the dried orange peels as a byproduct (oven, microwave, and solar drying methods). The characteristics of a low-fat chocolate spread formulated by replacing 50% of the fat with orange pectin were determined. The rheological properties and quality characteristics of the chocolate spread were measured. Oven-dried pectin exhibited an increase in the anhydronic acid content (24.05%) and a decrease in the degree of esterification, while, the microwave-dried pectin had the highest charge particles which was -14. The exothermic temperature of chocolate spread increased from 237.65°C for the pectin standard to 253.92°C for pectin from the solar-dried orange peel. Substitution with pectin induced a higher viscosity than that of the control sample and improved the sensory properties of the chocolate spreads. In conclusion, high quality pectin may be an appropriate way to produce high-quality functional food products.
Azab, D., & Mahmoud, M. (2024). Ameliorate the quality of chocolate spread by using orange pectin as a fat substitute. Egyptian Journal of Chemistry, 67(9), 587-597. doi: 10.21608/ejchem.2024.290205.9723
MLA
Dina El-Sayed Helmy Azab; Marwa Hanafy Mahmoud. "Ameliorate the quality of chocolate spread by using orange pectin as a fat substitute", Egyptian Journal of Chemistry, 67, 9, 2024, 587-597. doi: 10.21608/ejchem.2024.290205.9723
HARVARD
Azab, D., Mahmoud, M. (2024). 'Ameliorate the quality of chocolate spread by using orange pectin as a fat substitute', Egyptian Journal of Chemistry, 67(9), pp. 587-597. doi: 10.21608/ejchem.2024.290205.9723
VANCOUVER
Azab, D., Mahmoud, M. Ameliorate the quality of chocolate spread by using orange pectin as a fat substitute. Egyptian Journal of Chemistry, 2024; 67(9): 587-597. doi: 10.21608/ejchem.2024.290205.9723
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