Reduction of Saturated Fat in Dark Chocolate using Sacha Inchi (Plukenetia volubilis) Oil Oleogel
Izzreen Ishak,
Nur Ezzatul Balqish Ismail,
Nabilah Shahiqah Yahaya
et al.
Abstract:This research studied the effectiveness of Sacha Inchi Oil Oleogel (SIOO) as a partial replacement for saturated fat in dark chocolate. Sacha inchi (Plukenetia volubilis) oil is high in polyunsaturated fatty acids (α-linolenic and linoleic acids) and a good source of tocopherols. This study prepared oleogels using sacha inchi oil as a base oil and food-grade beeswax as an oleogelator. Different percentages of SIOO (1%, 2.5% and 5.0%) were added in the dark chocolate. Dark chocolate without SIOO was used as a c… Show more
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