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Improvement and shelf life extension of fresh creams chocolate filling for Tolaal Enterprise


Mohamad, Nur Sadrina and Abdul Razak, Raihana and Harun, Sri Salawa Salawati and Karim, Roselina and Hussain, Norhayati (2014) Improvement and shelf life extension of fresh creams chocolate filling for Tolaal Enterprise. In: Persidangan Kebangsaan Kedua Program Pemindahan Ilmu (KTP 02), 9-11 Sept. 2014, Putrajaya, Malaysia. (pp. 32-45).


Tolaal Enterprise is facing problems associated with softening of chocolate fillings made from fruit purees, leading to a shorter shelf life (less than 2 weeks) of the product. Thus, this work aimed to transfer knowledge on improving the textural properties of mango and pineapple flavoured fresh cream fillings by using hydrocolloid which acts as a thickener in the filling formulations during chilled storage. Based on our findings, addition of xanthan gum at levels of 1.0% and 2.0% for mango and pineapple fresh cream fillings, respectively, was chosen as the best thickener to give a better and stable texture. In addition, no significant difference (p>0.05) in the overall acceptability of the taste of both filled mango and pineapple milk chocolates was detected. Therefore, through improvement of the textural quality of mango and pineapple fresh cream fillings, the company is able to produce milk chocolate of high quality with extended shelf life (i.e. 4 months) to meet the customers’ expectations and hence, to increase the profit of the company.

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Additional Metadata

Item Type: Conference or Workshop Item (Paper)
Divisions: Faculty of Food Science and Technology
Publisher: Program Pemindahan Ilmu - Kementerian Pendidikan Malaysia
Keywords: Filled milk chocolate; Fresh cream filling; Hydrocolloids; Shelf-life; Fruit puree
Depositing User: Nabilah Mustapa
Date Deposited: 13 Feb 2019 06:41
Last Modified: 13 Feb 2019 06:41
URI: http://psasir.upm.edu.my/id/eprint/66398
Statistic Details: View Download Statistic

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