Influence of Fat Choice on Physical Properties of Sustainable, Nutritionally Improved Cocoa Spreads

The aim of this research was to examine the possibility of achieving optimum texture and rheological properties of cocoa spreads produced with cocoa shell, xylitol, and stevia as sugar replacers using different vegetable fats (palm and coconut oil). Samples with different proportions of cocoa shell and sweeteners used to completely replace sugar were produced under laboratory conditions, and rheology, texture, colloidal stability, and particle size were determined. The results showed that texture properties (spreadability and firmness) and yield stress directly correlated with the type of fat used in the recipe, with the best values obtained for coconut fat. Cocoa shell addition increases Casson plastic viscosity (from approximately 2 to 7 Pas) but may reduce Casson yield stress if added in a proportion up to 25% (from approximately 26 to 18 Pa for samples produced with a combination of palm and coconut oil). Overall, samples with coconut fat had better texture properties regardless of the cocoa shell and sweetener quantities, and the sample with the lowest content of cocoa shell had the best spreadability. By careful adjustment of ingredients and the right choice of substitute fat, sustainable, nutritionally improved cocoa spreads with satisfactory texture and rheology may be produced.