Effects of ghee and olive oil usage on cocoa hazelnut spreads during storage

Abstract

In this research, it was aimed to develop cocoa hazelnut spreads using ghee and olive oil. Six types of cocoa hazelnut spreads, two of them are control samples containing palm fat (10%) together with either sunflower oil (11%) or olive oil (11%) and four of them are samples containing ghee and olive oil, were produced. Analyses were performed on the 3rd, 90th, and 180th days. The type of cocoa hazelnut spread and storage time significantly affected the moisture content, pH, titratable acidity, free fatty acid, peroxide value, and texture (p < .01). On color measurements, the type of cocoa hazelnut spread had no significant effect (p > .05) while storage time had a significant effect (p < .01). Significant differences (p < .01) were also observed in the weighted scores of sensory analysis. The type of cocoa hazelnut spread significantly affected the concentrations of capric acid, myristic acid, palmitic acid, palmitoleic acid, linoleic acid (p < .01); elaidic acid and linolenic acid (p < .05). Practical applications Ghee and cocoa butter combinations have good potential to be applied as fat in cocoa hazelnut spreads. Like other oils, olive oil could provide similar characteristics in cocoa hazelnut spreads. Ghee and olive oil usage positively affected sensorial properties while the fatty acid composition of cocoa hazelnut spreads was enriched. Overall, 1.5% cocoa butter substituted cocoa hazelnut spread has taken the most liking. The results indicated that cocoa hazelnut spreads with ghee and olive oil could be considered as an alternative product when supported with at least 1% cocoa butter.