Development of non‐conventional thermo‐resistant chocolate for the tropics

Abstract

Purpose

Chocolates imported into Nigeria melt at tropical room temperature, causing bloom formation in storage. This situation may be responsible for the low consumption of chocolate in Nigeria. This study therefore focused on the production and evaluation of thermo‐resistant chocolate that is not heat labile at tropical ambient temperature.

Design/methodology/approach

Studies were carried out in two stages. The first stage was the incorporation of cornstarch at different percentages of 2.5, 5.0, 7.5 and 10.0 per cent and the second stage was the use of gelatin at 2.5, 5.0, 7.5 and 10.0 per cent.

Findings

At 10 per cent inclusions of cornstarch and gelatin, the two non‐conventional chocolates melted at temperatures between 40‐50°C, compared to that of conventional milk chocolate which melts at temperatures between 25‐33°C.

Originality/value

The two non‐conventional chocolates compared favourably with the conventional milk chocolate in terms of colour, taste, smoothness and overall acceptability. However, the non‐conventional chocolate was found to be thermo‐stable at tropical ambient temperatures. The production of these thermo‐resistant chocolates will allow the wide distribution, display and consumption of chocolate in the tropics, especially Nigeria.

Citation

Ogunwolu, S.O. and Jayeola, C.O. (2006), "Development of non‐conventional thermo‐resistant chocolate for the tropics", British Food Journal, Vol. 108 No. 6, pp. 451-455. https://doi.org/10.1108/00070700610668423