Optimization of ultrasonic extraction of mango seed fat and its effect on chocolate hardness
DOI:
https://doi.org/10.29105/idcyta.v11i2.173Keywords:
By-product valorization, cavitation phenomenon, response surface methodology, texture and crystalline structureAbstract
Mango seed is a byproduct with high potential as a source of lipids alternative to cocoa butter. In this context, ultrasound emerges as an efficient technology. The objective of this study was to optimize the ultrasonic extraction of mango seed fat and evaluate its effect on chocolate hardness. Extraction was performed by evaluating temperature (25–55 °C), power (100–500 W), and solid-to-solvent ratio (1:10–1:30 w/v) using response surface methodology. The extracted fat was used in dark chocolate formulations by partially replacing cocoa butter at 5% and 10%, evaluating its effect on hardness. The optimization results showed yields of 2.68% and 6.97% (R² = 0.9511), where the solid-to-solvent ratio and power significantly influence the extraction. Validation yielded 6.12% under optimal conditions. The results for the chocolate showed that the level of fat substitution significantly influenced hardness (p < 0.05); 10% showed a decrease compared to the control, while 5% showed no significant differences, which is associated with changes in the crystalline structure of the system.
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