Proceedings of the 2nd International Conference on Smart and Innovative Agriculture (ICoSIA 2021)

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Increasing the Melting Temperature of Chocolate by Adding Xanthan Gum-Based Hydrogel: A Preliminary Study

Authors
Mira Aprilia Nur Fadilah1, Arifin Dwi Saputro1, *, Samuel Keegen Bangun1, Arima Diah Setiowati2, Sri Rahayoe1, Joko Nugroho Wahyu Karyadi1
1Departement of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta
2Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
*Corresponding author. Email: arifin_saputro@ugm.ac.id
Corresponding Author
Arifin Dwi Saputro
Available Online 10 March 2022.
DOI
10.2991/absr.k.220305.026How to use a DOI?
Keywords
heat resistant chocolate; xanthan gum; hydrogel
Abstract

Melting temperature of chocolate needs to be increased since it easily melts at temperatures below 34oC. An elevated melting temperature gives benefits for chocolate producers in tropical countries. In this study, heat-resistant chocolate was developed using indirect incorporation of water. Xanthan Gum-based hydrogel was added into chocolate in the end of conching process with the proportion of 2%. This work aimed to investigate the impact of Xanthan Gum-based hydrogel on the properties of chocolate. The influence of three different Xanthan Gum-based hydrogels concentration, namely 3%, 5%, and 7% was investigated. The results showed that, due to a high moisture content and melting values of chocolates increased.

Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

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Volume Title
Proceedings of the 2nd International Conference on Smart and Innovative Agriculture (ICoSIA 2021)
Series
Advances in Biological Sciences Research
Publication Date
10 March 2022
ISBN
10.2991/absr.k.220305.026
ISSN
2468-5747
DOI
10.2991/absr.k.220305.026How to use a DOI?
Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

Cite this article

risenwbib
TY  - CONF
AU  - Mira Aprilia Nur Fadilah
AU  - Arifin Dwi Saputro
AU  - Samuel Keegen Bangun
AU  - Arima Diah Setiowati
AU  - Sri Rahayoe
AU  - Joko Nugroho Wahyu Karyadi
PY  - 2022
DA  - 2022/03/10
TI  - Increasing the Melting Temperature of Chocolate by Adding Xanthan Gum-Based Hydrogel: A Preliminary Study
BT  - Proceedings of the 2nd International Conference on Smart and Innovative Agriculture (ICoSIA 2021)
PB  - Atlantis Press
SP  - 174
EP  - 179
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220305.026
DO  - 10.2991/absr.k.220305.026
ID  - Fadilah2022
ER  -