Investigation of changes by storing of chocolate spreads produced in different formulas

In this research, it was intended to develop chocolate spreads by using ghee and olive oil.. Six types of chocolate spreads, two of them is control sample, were produced and cocoa butter was substituted with ghee as a proportion of 0%, 0.75%, 1.5%, and 2.25% as order in the chocolate spreads which was produced with ghee and olive oil. Produced chocolate spreads were filled in glass jars and stored for 180 days. On the 3rd, 90th and 180th days samples were taken from chocolate spreads and moisture, pH, titratable acidity, free fatty acids, peroxide value, color (L*, a*, b*), fatty acid profile, texture analysis and sensory analysis were carried out.The results obtained were compared statistically in terms of the chocolate spread variety and storage time. There was a significant difference at P<0.01 level for moisture content, pH, titratable acidity, free fatty acids, peroxide value and texture results in terms of the type of chocolate spread and storage time. According to the color measurements there is no significant difference in terms of the chocolate spreads variety (P<0.05), and there is a significant difference in terms of storage time at P<0.01 level. According to the results of the weighted evaluation of sensory analysis, the difference is significant (P<0.01) in terms of the spreadable chocolate variety, and is insignificant (P>0.05) in terms of storage time. According to the results of fatty acid profile analysis, the difference for contents of capric acid, lauric acid, palmitic acid, palmitoleic acid and linoleic acid is significant at P <0.01 level and the difference for content of linolenic acid is significant at P <0.05 level in the terms of chocolate spread varirety. The difference for other fatty acids is insignificant.According to the results of the sensory evaluation made by the panelists, ghee and olive oil included chocolate spreads are more popular. It seems that 1.5% cocoa butter substituted chocolate spread has taken most liking. It was observed that the elapsed time of storage decreased the scores of 1.5% and 2.25% cocoa butter substituted chocolate spreads, and the highest score on the 180th day was found for 0.75% cocoa butter substituted chocolate spread.