Application of ester mono-diglycerid citric acid (Citrem) in replacement of lecithin, on some qualitative characteristics of milk chocolate

Using soy bean lecithin in chocolate need further revisions and requires adding replacement without any threat on society health due to its negative effects on the lipid oxidation during storage of chocolate, causing darkness, unpleasant taste and more important that all above, because of the usual frauds of crass industrialization in the food industry. In this research, effects of substitution of ester of mono-dyglycerid citric acid (Citrem) were assessed on the microbial, physico-chemical and organoleptic properties of milk chocolate. Preparation of chocolate with Citrem was done at different levels of 0.4%, 0.5% and 0.6%. The control samples made with 0.5% lecithin. The samples were stored for 3 months. Organoleptic and physicochemical properties were analyzed every month. The results showed that the microbial enumeration of treatments was not affected during 90 days storage. Also, the maximum acidity (1.8 mgKOH/g) and peroxide values (2.2 meq/Kg) belonged to control samples in the end of storage period. The minimum acidity index (0.9 mgKOH/g) were seen in the samples containing 0.5% Citrem in days 30 and 60. The minimum peroxide value (0.6 meq/Kg) observed in control treatments in day one. Acidity and peroxide values of samples produced with lecithin were higher than chocolates with citrem. On the basis of consumer acceptance, chocolates containing Citrem, received higher sensory scores compared to the control treatments. Generally, the results indicated that by incorporating Citem in chocolate, it is possible to produce product with desirable flavor and sensory properties that have significant role in the quality of chocolate.