{"title":"Effects of supercritical carbon dioxide-ethanol cocoa butter addition in cocoa butter-based salad dressings","authors":"Norhayati Hussain, Syahida Maarof, Roiaini Mohamad, Komati Rajentran, Nasiru Bilkisu Umar","doi":"10.1002/aocs.12929","DOIUrl":null,"url":null,"abstract":"<p>Addition of cocoa butter containing phytosterols and antioxidants into food products can provide additional health benefit towards consumers. This work aimed to extract cocoa butter from cocoa beans using supercritical fluid extraction to formulate salad dressing containing blends of soybean oil and cocoa butter and compared it with commercial salad dressing. The most similar (insignificant different) characteristics as the control sample in terms of consistency index, flow index, apparent viscosity and crossover value were 10%–35% cocoa butter salad dressing (CBSD). In contrast, the 30% CBSD shows insignificant difference of emulsion stability compared to commercial salad dressing. The most desirable ratio of cocoa butter to be added into salad dressing was 30%. The findings may benefit the local cocoa and salad dressing producer on product diversification.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 4","pages":"823-828"},"PeriodicalIF":1.9000,"publicationDate":"2024-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the American Oil Chemists Society","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/aocs.12929","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
Addition of cocoa butter containing phytosterols and antioxidants into food products can provide additional health benefit towards consumers. This work aimed to extract cocoa butter from cocoa beans using supercritical fluid extraction to formulate salad dressing containing blends of soybean oil and cocoa butter and compared it with commercial salad dressing. The most similar (insignificant different) characteristics as the control sample in terms of consistency index, flow index, apparent viscosity and crossover value were 10%–35% cocoa butter salad dressing (CBSD). In contrast, the 30% CBSD shows insignificant difference of emulsion stability compared to commercial salad dressing. The most desirable ratio of cocoa butter to be added into salad dressing was 30%. The findings may benefit the local cocoa and salad dressing producer on product diversification.
期刊介绍：
The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate.
JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of yeartoyear, environmental, and/ or cultivar variations through use of appropriate statistical analyses.
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