Eurasian Journal of Biosciences


Background: Chocolate is one of the most popular consumer products worldwide. But its high-calorie content means that it is often avoided for health considerations. Manufacturers faced with this issue in the formulation of chocolate products therefore often focus on the improvement of cocoa quality.
Aim: This research aimed to determine the best formulation of fat and chocolate powder for chocolate bar production based on the latter’s organoleptic and physicochemical properties.
Methods: Bars were produced using cocoa butter (15, 20, and 25%) and cocoa powder (20 and 25%). The analysis was undertaken regarding parameters including fat content, melting point and stability, and organoleptic properties including color, odor, flavor, and texture.
Results: The results showed that the addition of 20% cocoa butter and 20% cocoa powder produced chocolate bars with the best flavor and texture parameters. The concentration of fat and cocoa powder in the manufacture of the chocolate bars influenced organoleptic taste and texture but did not affect color and aroma.
Conclusion: Cocoa butter levels in chocolate formulations had a significant effect (p <0.05) on fat content.


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