Proximate Composition and Relative Preference Mapping of Milk Chocolate Emulsified with Okra Pectin.
Abstract
In chocolate, the primary emulsifier used is soy lecithin. However, soy lecithin is a major allergen to some people and also considered expensive as it is imported. In this study, three different genotypes of okra pectin were extracted and used to replace lecithin in chocolate production as an emulsifier. The okra pectin samples were combined in different ratios and used in different chocolate formulations. The new formulations were evaluated by means proximate analysis and relative preference mapping (RPM). Results showed that there were no significant differences between the moisture content (1.85-2.25 %) and the ash content (2.54-2.82%) for all formulations (p > 0.05). However, there were slight differences among the formulations regarding the fat (30.34-30.99%) and sugar (22.12-31.61%) contents. The RPM results indicated that product F8, F9, F10, F13, F14 and F16 were considered to be similar to the control and liked as much as the control. All these products contain some ratio of Balabi pectin in their formulation except product F10. Product F8 which was the most liked product had fat and sugar contents lower than the control. The study showed that none of the products containing a single pectin variety was found in the area of interest suggesting that combining the pectin varieties gives a better result in the formulation of chocolate compared to using pectin from a single okra genotype.