e shown in Table 5. Based on the results in Table 5 all SFC values and the rate of their alteration are dependent on both FAC and temperature. Also, as shown in Table 4, the amounts of saturated fatty acids in CB is higher (60%) than two other samples (EIS and CIS; approx. 34%) and thereby the SFC values in CB are much higher than CIS and EIS in all analyzed temperatures. According to Table 5, moreover, increasing in temperature induced decreasing SFC in all samples. Similar result had previously commented by Karabulut et al. [10]. The SFC profiles also indicated that both CIS and EIS were completely melted at 35˚C - 40˚C, like CB. This property is one of the key quality factors in chocolate products where the fat should almost completely melt at body temperature (37˚C). Our results show that neither CIS, nor EIS had thermal behavior similar to that of CB (Table 5). CB is characterized by a rapid decrease (from 78.6% to 8.49%) in SFC at 20˚C - 30˚C. A rapid decrease in SFC content from 18.5% to 3.57% within this temperature range (20˚C - 30˚C) is shown for EIS, whereas, SFC profile of CIS showed a rapid decrease (from 25% to 13.9%) at 10˚C - 15˚C (Table 5). Therefore, EIS shows thermal behavior closer to that of CB in comparison with CIS. Furthermore the SFC values of this sample are much lower (34%) than that of CB (96.1%) in refrigerated temperature (4˚C - 7˚C), but the chocolate product with a certain level of this sample as CBR will not brittle during storage at refrigeration conditions, which is one of the most important quality factors in these products [16].

4. Conclusion

From this study we concluded that, combination of dry fractionation, partial hydrogenation and enzymatic interesterification is the proper method for producing CBR from tea seed oil. Also, the sample prepared with this method (EIS), for the lower SFC value than that of CB, is suitable for producing the chocolate products with soft texture. Furthermore, the lower SFC of this sample (34%) in comparison with CB (96.1%) in refrigerated temperature (4˚C - 7˚C), induces the chocolate containing certain level of this sample, as CBR, will not brittle during storage at refrigeration conditions, which is one of the most important quality factors in chocolate product.

5. Acknowledgements

The authors are grateful to the Tarbiat Modares Univer-

Table 5. Solid fat content (%) of cocoa butter, enzymatically interesterified sample (EIS) and chemically interesterified sample (CIS) determined by nuclear magnetic resonance.

sity and Scientific Center of Excellent: Recycling and Losses of Strategic Agricultural Products for support this research.

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NOTES

*Corresponding author.

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