Mahua oil fraction: A sustainable and functional 1,3-dipalmitoyl-2-oleoylglycerol (POS)-enriched cocoa butter equivalent for chocolate production

This study explored the potential of palmitic-oleic-stearic (POS) triacylglycerols-enriched mahua oil fractions as a cost-effective and sustainable cocoa butter equivalent in chocolate production. Dark compound chocolates were formulated with varying CBE levels (5%-40%) to resemble the triacylglycerol profile of cocoa butter (35% POS, 22% SOS, 17% POP). All formulations exhibited acceptable particle size distributions (D90: 10.9-18.1 μm) and consistent rheological properties (Casson viscosity: 5.6-7.9 Pa; yield stress: 90-119 Pa). Throughout the 12-week storage period, compound chocolates containing up to 20% CBE exhibited higher hardness values (7-11 N), while 30% and 40% CBE demonstrated a slight reduction (5-9 N). Fat blooming was absent in all formulations, as evidenced by the low whitening index (18-21). The sensory evaluation revealed high consumer acceptability for the 10% CBE chocolate (hedonic score: 6.9-7.4). These findings suggest that mahua oil-derived CBE is a promising and sustainable alternative to cocoa butter in chocolate production.