Physicochemical characteristics of phytonutrient retained red palm olein and butter-fat blends and its utilization for formulating chocolate spread

Phytonutrients retained palm olein (PRPOL) was
prepared and blended into butterfat at different ratios. The
physicochemical characteristics and the phytonutrient
composition of blends, as well as its utilization in the
preparation of functional chocolate spread were evaluated.
The results showed that the redness, yellowness, slip
melting point, free fatty acids, peroxide value, iodine value,
unsaponifiable matter, diacylglycerol and monoacylglycerol
increased while lightness, saponification value, and
triacylglycerol significantly decreased upon incorporation
of increased quantities of PRPOL into butterfat. The
incorporation affected short chain, medium chain and long
chain fatty acids content along with variation in the palmitic,
stearic, oleic acids content of the blends as compared
to butterfat alone. Improvement in carotenoids (6–27 fold),
phytotosterols (3–15 fold), tocopherols and tocotrienols
(4–17 fold), and squalene (1–6 fold) in blends was
observed upon incorporation of PRPOL. Cholesterol level
in the blends was reduced (10–50 %) as compared to the
butterfat. The blends showed an intermediate solid fat
content of PRPOL and butterfat. Moreover, radical scavenging
activity of the blends increased with increase in
PRPOL quantity. Prepared chocolate spreads showed
similar fat, moisture, colour components (L*, a* and b*)
and better emulsion stability. The hardness of the spreads
was increased upon increasing quantity of PRPOL. The
sensory evaluation showed that chocolate prepared by
replacing butterfat with 20 % PRPOL had acceptable sensory
attributes.