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

Abstract

Cocoa spreads are widely consumed delicious products, especially in breakfasts, consumed with pleasure by people of all ages and segments. They are eaten mostly as a spread on slices of bread, toasts, or used in similar pastries such as muffins and pitas and also used as fillings in biscuits and such products. They are expected to taste like chocolate and not to solidify at room temperature. This distinctive property is maintained by mixing considerable amounts (i.e., higher than 40% wt/wt) of oils and fats with a variety of dry ingredients including mainly sugar and cocoa powder but also milk powder, hazelnuts, and a variety of flavors (Manzocco et al., 2014). Although sugar is an important ingredient in the taste and texture of the chocolate products, alternative sweeteners that do not increase the insulin level hence providing the highest benefit from the cocoa flavanols are being searched (Mellor et al., 2018). Spreadability is considered as an extremely important attribute for semi-solid foods. Spreadable foods must flow easily with deformation, however, unlike liquids, they must not flow under their own weight. This characteristic should be maintained over a relatively wide range of temperatures since most of the spreadable foods are kept at

Substitution of cocoa powder with hazelnut skin powder in cocoa hazelnut spreads

“…The FFA values ranged between 0.21% and 0.47% during 9 months of storage. These values are lower than the FFA values (0.64%-0.80%) found for cocoa hazelnut spreads produced using ghee and olive oil and stored for 180 days (Tarakçi & Yildirim, 2021) The fatty acid profile of cocoa hazelnut spreads varies depending on the oil used for their production. Here, the predominant fatty acids in the cocoa hazelnut spread samples are palmitic (C 16:0), cis oleic (C 18:1 ω9), and cis linoleic acid (C 18:2 ω 6) (Table S1).…”

“…On the contrary, Acan, Toker et al (2021) found higher a * values ranging from 9.6 to 11.6 and lower b * values ranging from 1.04 to 3.93 in the chocolate spreads with the hazelnut cake. Tarakçi and Yildirim (2021) reported higher a * and b * values (13.24–14.98 and 13.29–15.13, respectively) in the cocoa hazelnut spreads produced using ghee and olive oil.…”

“…In this regard, Cozentino et al (2022) recently produced a new functional hazelnut chocolate spread using probiotics and structured triglycerides. Aydemir (2019) and Tarakçi and Yildirim (2021) developed cocoa hazelnut spreads with different fats and oils including olive oil as a replacement of palm fat. Moreover, a variety of cocoa spread formulations have been developed involving some industrial by‐products rich in phenolic compounds aiming to increase bioactive content while decreasing the product costs.…”

“…Kara et al (2014) andTarakçi and Yildirim (2021) also showed that the palmitic, cis oleic and cis linoleic acids were the dominant fatty acids in the cocoa hazelnut spreads. As shown in Table3, the amounts of the predominant fatty acids in the cocoa hazelnut spreads showed no significant change in relation to the storage time (p > .05).…”

Oxidative stability of cocoa hazelnut cream enriched with inactive yeast cells

“…Moreover, it did not change in both groups during storage. In the study of Tarakçi and Yildirim (2021), cocoa hazelnut spreads developed using different oil types (palm, olive, ghee, and sunflower) and sensory analysis were performed on the 3rd, 90th, and 180th days.…”