Utilisation of red palm olein in formulating functional chocolate spread

Novel functional chocolate spreads were formulated by replacing butter fat in conventional chocolate spread by red palm olein at 20%, 40%, 60%, 80% and 100% levels. Sensory evaluation revealed that chocolate spread made from 20% red palm olein (RPOL) and 80% butter fat was accepted as the conventional chocolate spread (100% butter fat). Hence, the former two chocolate spreads were selected for further study. Samples were stored at room temperature and fridge for 6 months and monitored for their physical properties, fat stability, fatty acid composition and natural antioxidants. ta revealed that the replacement of butter fat in functional chocolate spread led to a significant increment in tocopherols and tocotrienols (3.7 folds) and carotenes (19.8 folds), as compared to the control. The functional chocolate spreads could be stored at room temperature for 6 months without any deteriorative effects on their quality.