Use of locust bean flour as a substitute for cocoa in the production of chocolate spread: Quality attributes and storage stability

B.  Parlatır; N.Ş. Üstün; S. Turhan

doi:10.3989/gya.0647231

Authors

B. Parlatır Ondokuz Mayis University, Engineering Faculty, Department of Food Engineering https://orcid.org/0009-0004-5215-8878
N.Ş. Üstün Ondokuz Mayis University, Engineering Faculty, Department of Food Engineering https://orcid.org/0000-0003-2165-9245
S. Turhan Ondokuz Mayis University, Engineering Faculty, Department of Food Engineering https://orcid.org/0000-0002-3510-4382

DOI:

https://doi.org/10.3989/gya.0647231

Keywords:

Chocolate spread, Cocoa, Locust bean flour, Quality attributes, Storage stability, Substitute

Abstract

The effects of locust bean (carob) flour (LBF) as a substitute for cocoa in the production, quality attributes, and storage stability of chocolate spreads were investigated. CON (4.5% cocoa), CF15 (3.0% cocoa + 1.5% LBF), CF30 (1.5% cocoa + 3.0% LBF), and CF45 (4.5% LBF) formulations were produced, and stored at 22 and 35 °C for 12 weeks. Appearance, odor, sweetness, color, and overall acceptability scores decreased with increasing LBF, but up to 3.0% LBF did not affect the scores compared to the CON. Replacing cocoa with LBF at a low level resulted in higher hardness and spreadability. Hardness, free fatty acid, and peroxide values (PV) increased, a_w values generally decreased during storage, but PV was still lower than 10 meq O₂/kg. As the LBF ratio increased, darkening occurred in the chocolates. Thus, up to 3% of LBF can be used as a cocoa substitute with minimal quality and sensory changes in the production of chocolate spread.

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