Formulation of carotene-rich chocolate spread using red palm oil

Abstract

Abstract Chocolate spread is a chocolate food product used to flavor bakery products such as spread on bread. Chocolate spread is made using oil or fat with good spreadability, so this product is easily spread on bread. Red palm oil (RPO) can be applied to chocolate spreads because it can be a source of fat and carotene. In this research, the chocolate spread was made by adding virgin red palm oil from (VRPO) and (RPO), respectively 2, 4, and 6% of the dough ingredients. As a control, the formulation was carried out without adding RPO. The results indicate that VRPO and RPO can produce carotene-rich chocolate spread. The results of the organoleptic test showed that VRPO as much as 2% of the dough ingredient was preferred by the panelists (closer to the control formula). The product with this formula has a particle size of 0.09 mm, a fat-melting point of 29.5 °C, and a fat carotene content of 34.61 ppm.