Optimization of Ingredient Composition for Cocoa Butter Substitute/Peanut Bonbons

doi:10.7506/spkx1002-6630-201208072

Abstract

Abstract: In this study, cocoa butter substitute/peanut bonbons were made with peanut sugar as the core and cocoa butter substitute as the main coating material. Response surface methodology was used to optimize the ingredient composition of bonbon core and coating based on a central composite design. According the results of significance analysis of various variables and their interactions, the optimal bonbon core was composed of sugar, starch syrup, peanut powder and lard at a mass ratio of 3.33:4.02:7.24:1, and the optimal bonbon coating was composed of 30% sugar, 0.5% emulsifier, and cocoa butter substitute:cocoa powder at a mass ratio of 8:1, 1.4 mm in thickness, and formed at 50 ℃.

Key words: peanut bonbon, cocoa butter, response surface methodology, emulsifying, coating

CLC Number:

TS246.4

ZENGQing-mei，JINJing，WEIChun-yan，WUCong，HUANGBo-ying. Optimization of Ingredient Composition for Cocoa Butter Substitute/Peanut Bonbons[J]. FOOD SCIENCE, 2012, 33(8): 334-338.

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Optimization of Ingredient Composition for Cocoa Butter Substitute/Peanut Bonbons

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