Incorporation of crude palm oil: Influence on physiochemical, carotenoid, and consumer acceptance of dark chocolate

Crude palm oil (CPO) has great potential for cocoa butter alternative (CBS). It is anticipated to improve the appearance, taste of chocolate, and increase the nutritional properties of chocolate. Therefore, the objective of this research was to determine the effects of crude palm oil substitution on physicochemical, sensory acceptance and nutritional properties (carotene) of the chocolate. The CPO substituted dark chocolate was formulated and produced, and standard methods were employed to assess the physiochemical attributes and carotene content of the ingredients and chocolates. There were significant differences between the produced CPO and the control in terms of moisture content, FFA, peroxide value, beta and total carotene. However, there was no significant difference between the palm oil-substituted chocolates produced. In sensory profiling, the scores for the appearance, taste, mouthfeel and texture of the palm oil-substituted chocolate did not differ significantly from the control. Chocolate formulated with 6% CPO was the most preferred by consumers. This study suggested that palm oil substitution at 6% has the potential to improve the appearance, taste, texture and mouthfeel of the chocolate. In addition, the moisture content, FFA and peroxide value of the CPO met the standards and regulations set by accredited Institutions and food bodies globally.