Using plant-based hydrogel-oleogels to replace palm oil: impact on texture, sensory, and fatty acid composition of chocolate spreads

Abstract

This study evaluated the effect of hydrogel/oleogel (HOs) produced in five different oil mediums (pistachios, wheat, fig seeds, flaxseed, and pumpkin seeds oils) without varying the gum and oleogelator ratios on the quality of chocolate spread (CS). The spreads were made by replacing 25%, 50%, 75%, and 100% of the palm oil with HOs, and then comparing the fatty acid profiles, as well as textural and sensory properties. The spreadability value was higher CS with pumpkin seed oil HO (910.89 +/- 28.04 g.s) than in CS with palm oil (9400.985 +/- 35.94 g.s). The increase in the spreadability of CS and the decrease in hardness are statistically significant as the rate of HO substitution for palm oil increases. The results demonstrated that monounsaturated fatty acid reformulated spreads were higher in CS with pistachio oil (79.26%) than in CS with palm oil (37.98%). Sensory evaluation showed that the chocolate spread, with palm oil replaced by 75% and 100% pistachio oil-based HO, presented sensory properties of spreadability, appearance and taste that were highly scored by the panelists compared to the control spread. Therefore, these HOs can be used to produce reduced-fat palm oil CS with healthier lipid profiles.