Physicochemical and sensorial properties of chocolate spread substituted with oleogel based on palm oil and coconut oil

Fat plays an important role in the texture and structure of chocolate spread, but excessive fat use negatively affects health. In general, oleogel can be used as an alternative to conventional fats. Therefore, this study aimed to determine the effect of substituting beeswax-structured oleogel prepared from 1:1 palm: coconut oil on the characteristics of chocolate spread. The fat in chocolate spread was substituted with palm-coconut oleogel. The substitution levels included A-0%, B-25%, C-50%, D-75%, and E-100%. The results showed that substituting oleogel increased the color chromaticity for L*, a*, and b*. The texture increased for hardness, adhesiveness, and cohesiveness. Sensory characteristics also increased, as evidenced by taste, texture, spreadability, and overall acceptance. Chocolate spread, which was substituted with palm-coconut oleogel at 25%, showed suitable characteristics and was acceptable to the panelists. The hardness, adhesiveness, and cohesiveness of chocolate spread were 6.89 ± 0.46 g, -8.07 ± 1.00 g.s, and 0.65 ± 0.03, respectively, while the color chromaticity of L*, a*, and b* was 29.17 ± 0.13, 8.50 ± 0.11, and 9.09 ± 0.14, respectively. The crystal microstructure consisted of small spherulites without needle-like crystals, dominated by β΄-crystal polymorph. These results showed that substitution of palm-coconut oleogel for up to 25% improved physicochemical and sensorial properties of chocolate spread. However, the high levels of oleogel had limitations, including compromised spreadability and texture.