Effects of Butterfly Pea (Clitoria ternatea) Powder and Cocoa Butter Replacer on the Physicochemical and Sensory Properties of White Chocolate

Authors

  • Izzreen Ishak Cocoa Downstream Technology Division, Cocoa Innovative and Technology Centre Malaysian Cocoa Board, Kawasan Perindustrian Nilai, 71800 Nilai, Negeri Sembilan, Malaysia.
  • Wan Zunairah Wan Ibadullah Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Nur Farah Alika Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Rafissah Athirah Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Farah Nadiah Abd Rahim Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Johari Khaironi Cocoa Downstream Technology Division, Cocoa Innovative and Technology Centre Malaysian Cocoa Board, Kawasan Perindustrian Nilai, 71800 Nilai, Negeri Sembilan, Malaysia.
  • Maslia Manja Badrul Zaman Cocoa Downstream Technology Division, Cocoa Innovative and Technology Centre Malaysian Cocoa Board, Kawasan Perindustrian Nilai, 71800 Nilai, Negeri Sembilan, Malaysia.
  • Nor Afizah Mustapha Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Mohammad Rashedi Ismail-Fitry Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Radiah Shukri Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Nur Hanani Zainal Abedin Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Nor-Khaizura Mahmud Ab Rashid Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.

DOI:

https://doi.org/10.54987/jobimb.v13iSP1.1095

Keywords:

Cocoa butter, Cocoa butter replacer, Butterfly pea powder, Physicochemical properties, Sensory properties

Abstract

This study investigated the effects of butterfly pea flower powder (BPP) and cocoa butter replacer (CBR) on the physicochemical and sensory properties of white chocolate, addressing the increasing demand for functional and sustainable food products. Six formulations were created, varying BPP (3% and 5%) and CBR (0%, 10%, and 36.8%). Comprehensive analyses included colour metrics, moisture content, pH, water activity, texture, melting behaviour, fatty acid composition, and sensory evaluations by semi-trained panellists. Results indicated that BPP significantly enhanced blue hues due to anthocyanins but also increased moisture content and water activity due to its hygroscopic properties. Conversely, higher CBR levels lightened the colour, reduced yellow tones by replacing carotenoid-rich cocoa butter, and reduced moisture and water activity, attributed to its hydrophobic nature. The pH ranged from 6.78 to 6.89, with slight increases at higher CBR levels. Texture analysis revealed that increased CBR levels softened the chocolate due to the absence of cocoa butter's crystalline structure. Melting profiles exhibited dual phases in CBR-containing samples, which were linked to triglyceride diversity. In contrast, higher BPP levels disrupted fat crystallization, thereby impacting thermal stability. Sensory evaluations showed that formulations without CBR were more acceptable due to their superior texture and flavour, whereas higher BPP levels, along with added functional benefits, negatively influenced sensory scores due to bitterness and insolubility. The study concluded that while BPP and CBR present innovative opportunities, careful balancing is essential to maintain quality. One improvement is to create dairy-free white chocolate with coconut milk powder as a substitute for milk powder. This offers a creamy texture, mild sweetness, and nutritional benefits while meeting demand for allergen-free, vegan, and sustainable products.

References

Minifie B. Chocolate, cocoa and confectionery: science and technology. Netherlands: Springer; 2012.

Talbot G. Science and technology of enrobed and filled chocolate, confectionery and bakery products. Woodhead Publishing; 2009.

Talbot G. Compound coatings, in Science and technology of enrobed and filled chocolate, confectionery and bakery products. Cambrigde:Elsevier; 2009.

Siew WL, Ng WL. Partition coefficient of diglycerides in crystallization of palm oil. J Am Oil Chem Soc. 1995; 72(5):591-5.

Noor Lida HM, Sundram K, Siew WL, Aminah A, Mamot S. TAG composition and solid fat content of palm oil, sunflower oil, and palm kernel olein belends before and after chemical interesterification. J Am Oil Chem Soc. 2002; 79:1137-1144.

Tan CP. Sustainable Development of the Palm Oil Industry via Process Improvement and Product Diversification. J Sustain Agric Sci. 2016; 10(2):107-14.

Aidoo RP, Depypere F, Afoakwa EO, Dewettinck K. Industrial manufacture of sugar-free chocolates–Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development. Trends Food Sci Technol. 2013; 32(2):84-96.

Ganesan K, Xu B. Polyphenol-rich lentils and their health promoting effects. Int J Mol Sci. 2017; 18(11):2390.

Celli GB, Ghanem A, Brooks MS. Development and evaluation of floating alginate microspheres for oral delivery of anthocyanins–A preliminary investigation. Food Sci Nutr. 2017; 5(3):713-21.

Bigliardi B, Galati F. Innovation trends in the food industry: The case of functional foods. Trends Food Sci Technol. 2013; 31(2):118-29.

Allan D, Heacock H. Determining the accuracy of colorimetric pH testing compared to potentiometric methods. BCIT J. Environ. Public Health, 2017.

Serikov M, Nurgaliyeva M, Serikbayeva A, Suleimenova Z, Myrzabek K. Species identificatin of the fatty acid composition of the margarines and spreads. J Oil Palm Res. 2023.

Çetin M, Yıldırım A, Şahin AM. Determination of fatty acids and some undesirable fatty acid isomers in selected Turkish margarines. Eur J Lipid Sci Technol. 2003; 105(11):683-7.

Torbica A, Pajin B, Omorjan R. Influence of soft cocoa butter equivalents on color and other physical attributes of chocolate. J Am Oil Chem Soc. 2011; 88:937-47.

Gibon V, Ayala JV, Dijckmans P, Maes J, De Greyt W. Future prospects for palm oil refining and modifications. Ol. corps gras lipides. 2009; 16(4-5-6):193-200.

Pamungkaningtyas FH, Fandy SJ, Septiyanto JP. The effect of butterfly pea (Clitoria ternatea L.) and roselle (Hibiscus sabdariffa L.) powder addition on the physicochemical and sensory properties of white chocolate ganache. IOP Conf Ser Earth Environ Sci. 2024; 1324(1): 012107.

Okstaviyani E, Lestari PD, Kawiji K, Anandito RB, Yulviatun A, Sefrienda AR, Muhammad DR. Antioxidant, Physicochemical and Rheological Properties of White and Milk Chocolate Compounds Supplemented with Plant-Based Functional Ingredients. Foods. 2024; 13(22):3694.

Khoo HE, Azlan A, Tang ST, Lim SM. Anthocyanidins and anthocyanins: Colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food Nutr Res. 2017; 61(1):1361779.

Sadilova E, Carle R, Stintzing FC. Thermal degradation of anthocyanins and its impact on color and in vitro antioxidant capacity. Mol Nutr Food Res. 2007; 51(12):1461-71.

Drosou C, Krokida M. Enrichment of White Chocolate with Microencapsulated β-Carotene: Impact on Quality Characteristics and β-Carotene Stability during Storage. Foods. 2024; 13(17):2699.

Singh R, Yu CC, Chen GW, Chen CH, Sinaki NY, Lin J, Koksel F. Butterfly pea flower as a novel ingredient to produce antioxidant-enriched yellow pea-based breakfast cereals. Foods. 2022; 11(21):3447.

Gregersen SB, Miller RL, Hammershøj M, Andersen MD, Wiking L. Texture and microstructure of cocoa butter replacers: Influence of composition and cooling rate. Food Struct. 2015; 4:2-15.

Karim A, Raji Z, Habibi Y, Khalloufi S. A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: Opportunities and challenges for their application in the food industry. Crit Rev Food Sci Nutr. 2024; 64(32):11722-56.

Delbaere C, Van de Walle D, Depypere F, Gellynck X, Dewettinck K. Relationship between chocolate microstructure, oil migration, and fat bloom in filled chocolates. European Eur J Lipid Sci Technol. 2016; 118(12):1800-26.

Spangenberg JE, Dionisi F. Characterization of cocoa butter and cocoa butter equivalents by bulk and molecular carbon isotope analyses: Implications for vegetable fat quantification in chocolate. J Agric Food Chem. 2001; 49(9):4271-7.

Hariadi H, Karim MA, Hanifah U, Haryanto A, Novrinaldi, Surahman DN, Mulyanto AH, Assalam S, Finni LR. Effect of butterfly-pea powder (Clitoria ternatea L.) and drying temperature towards physicochemical characteristics of butterfly-pea milk powder with vacuum drying method. Food Sci. Technol. 2023; 43:e109622.

Jahurul MH, Zaidul IS, Norulaini NN, Sahena F, Abedin MZ, Mohamed A, Omar AM. Hard cocoa butter replacers from mango seed fat and palm stearin. Food Chem. 2014; 154:323-9.

Syafira NS, Saputro AD, Khasanah AN, Oetama T, Setiowati AD, Rahayoe S, Bintoro N. Impact of Cocoa Butter Replacer (CBR) proportion on the physical characteristics of compound dark chocolate. IOP Conf Ser Earth Environ Sci. 2021; 653(1):012035.

Brunello N, McGauley SE, Marangoni A. Mechanical properties of cocoa butter in relation to its crystallization behavior and microstructure. Lebensm Wiss Technol. 2003; 36(5):525-32.

Faccinetto-Beltrán P, Gómez-Fernández AR, Santacruz A, Jacobo-Velázquez DA. Chocolate as carrier to deliver bioactive ingredients: Current advances and future perspectives. Foods. 2021; 10(9):2065.

Grzebieniarz W, Tkaczewska J, Juszczak L, Kawecka A, Krzyściak P, Nowak N, Guzik P, Kasprzak M, Janik M, Jamróz E. The influence of aqueous butterfly pea (Clitoria ternatea) flower extract on active and intelligent properties of furcellaran Double-Layered films-in vitro and in vivo research. Food Chem. 2023; 413:135

Multisona RR, Shirodkar S, Arnold M, Gramza-Michalowska A. Clitoria ternatea flower and its bioactive compounds: potential use as microencapsulated ingredient for functional foods. Appl Sci. 2023; 13(4):2134.

Suri T, Basu S. Heat resistant chocolate development for subtropical and tropical climates: a review. Crit Rev Food Sci Nutr. 2022; 62(20):5603-22.

Podchong P, Inbumrung P, Sonwai S. The effect of hard lauric fats on the crystallization behavior of cocoa butter substitute. J Oleo Sci. 2020; 69(7):659-70.

da Silva TL, Grimaldi R, Calligaris GA, Cardoso LP, Gonçalves LA. Crystallinity properties and crystallization behavior of chocolate fat blends. J Food Sci Technol. 2017; 54:1979-89.

Biswas N, Cheow YL, Tan CP, Siow LF. Physicochemical properties of enzymatically produced palm‐oil‐based cocoa butter substitute (CBS) with cocoa butter mixture. Eur J Lipid Sci Technol. 2018; 120(3):1700205.

Kalic M, Krstonosic V, Hadnadev M, Gregersen SB, Jovanovic Ljeskovic N, Wiking L. Impact of different sugar and cocoa powder particle sizes on crystallization of fat used for the production of confectionery products: Particle size distribution influences fat crystallization. J Food Process Preserv. 2018; 42(12):e13848.

Buscato MH, Grimaldi R, Kieckbusch TG. Cocoa butter symmetrical monounsaturated triacylglycerols: separation by solvent fractionation and application as crystallization modifier. J Food Sci Technol. 2017; 54:3260-7.

Ghazani SM, Marangoni AG. Facile lipase-catalyzed synthesis of a chocolate fat mimetic. Sci Rep. 2018; 8(1):15271.

Rosales CK, Klinkesorn U, Suwonsichon S. Effect of crystal promoters on viscosity and melting characteristics of compound chocolate. Int J Food Prop. 2017; 20(1):119-32.

Zaliha O, Elina H, Sivaruby K, Norizzah AR, Marangoni AG. Dynamics of polymorphic transformations in palm oil, palm stearin and palm kernel oil characterized by coupled powder XRD-DSC. J Oleo Sci. 2018; 67(6):737-44.

Dian NL, Hamid RA, Kanagaratnam S, Isa WA, Hassim NA, Ismail NH, Omar Z, Sahri MM. Palm oil and palm kernel oil: Versatile ingredients for food applications. J Oil Palm Res. 2017; 29(4):487-511.

Mensink RP, Temme EH, Hornstra G. Dietary saturated and trans fatty acids and lipoprotein metabolism. Ann Med. 1994; 26(6):461-4.

Naik B, Kumar V. Cocoa butter and its alternatives: A review. J Bioresour Eng Technol. 2014; 1:7-17.

Silva CF, Rezende FA. Chemical composition, antioxidant activity and fatty acid profile of cocoa nibs. Int. J. Res. Granthaalayah. 2021; 9(6):168–176.

Quast LB, Luccas V, Ribeiro AP, Cardoso LP, Kieckbusch TG. Physical properties of tempered mixtures of cocoa butter, CBR and CBS fats. Int. J. Food Sci. 2013; 48(8):1579-88.

Apgar JL, Shively CA, Tarka Jr SM. Digestibility of cocoa butter and corn oil and their influence on fatty acid distribution in rats. J Nutr. 1987; 117(4):660-5.

Subroto E, Indiarto R, Pangawikan AD, Lembong E, Wulandari E, Selica A, Hartomo JI. Melting behaviour of cocoa butter substitutes synthesised by enzymatic glycerolysis of coconut oil and palm stearin blends. Food Res. 2023; 7(3):194-202.

Rajah KK. Fat products using fractionation and hydrogenation. Fats in food products. 1994:277-317. Boston: Springer; 1994.

Bolenz S, Manske A, Langer M. Improvement of process parameters and evaluation of milk chocolates made by the new coarse conching process. Eur Food Res Technol. 2014; 238(5):863-74.

Kazuma K, Kogawa K, Noda N, Kato N, Suzuki M. Identification of Delphinidin 3‐O‐(6 ″‐O‐Malonyl)‐β‐glucoside‐3′‐O‐β‐glucoside, a Postulated Intermediate in the Biosynthesis of Ternatin C5 in the Blue Petals of Clitoria ternatea (Butterfly Pea). Chem Biodivers. 2004; 1(11):1762-70.

Brown AL, Warren ER, Ingraham BW, Ziegler GR, Hopfer H. The effect of fat content on sensory perception and consumer acceptability of 70% cacao dark chocolate made from reconstituted cocoa liquor. J Sens Stud. 2023; 38(5):e12864.

d'Souza V, Deman JM, Deman L. Short spacings and polymorphic forms of natural and commercial solid fats: A review. J Am Oil Chem Soc. 1990; 67:835-43.

Downloads

Published

31.07.2025

How to Cite

Ishak, I., Ibadullah, W. Z. W., Alika, N. F., Athirah, R., Rahim, F. N. A., Khaironi, J., Zaman, M. M. B., Mustapha, N. A. ., Ismail-Fitry, M. R. ., Shukri, R., Abedin, N. H. Z. ., & Rashid, N.-K. M. A. . (2025). Effects of Butterfly Pea (Clitoria ternatea) Powder and Cocoa Butter Replacer on the Physicochemical and Sensory Properties of White Chocolate. Journal of Biochemistry, Microbiology and Biotechnology, 13(SP1), 6–12. https://doi.org/10.54987/jobimb.v13iSP1.1095

Issue

Vol. 13 No. SP1 (2025): Special Issue-University-Driven Food Research & Innovations for Enhanced Food Security- FOSTUC 2025

Section

Articles

License

Copyright (c) 2025 Izzreen Ishak, Wan Zunairah Wan Ibadullah, Nur Farah Alika, Rafissah Athirah, Farah Nadiah Abd Rahim, Johari Khaironi, Maslia Manja Badrul Zaman, Nor Afizah Mustapha, Mohammad Rashedi Ismail-Fitry, Radiah Shukri, Nur Hanani Zainal Abedin, Nor-Khaizura Mahmud Ab Rashid

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors who publish with this journal agree to the following terms:

    1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0) that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
    2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
    3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).