| Autor: |
Molu, K. Rammya, Sharon, C. L., Panjikkaran, Seeja Thomachan, Aneena, E. R., Lakshmy, P. S., Nivya, E. M., Rajeesha, C. R. |
| Předmět: |
|
| Zdroj: |
Asian Journal of Dairy & Food Research; Dec2021, Vol. 40 Issue 4, p471-475, 5p |
| Abstrakt: |
Background: Chocolate is a popular product that millions enjoy every day due to its unique, rich and sweet taste. Jackfruit seeds rich in nutrients, produce a chocolaty aroma and could be potentially cheap abundant substitute for making chocolate. Hence, the present study was carried out to formulate nutritionally superior chocolates using jackfruit seed. Methods: Jackfruit seed flour was used in varying proportions ranging from 30 to 70 per cent along with 10 to 50 per cent cocoa butter and 20 per cent other ingredients. Other ingredients used were cane sugar, cocoa powder and milk powder. The best treatment was selected through sensory evaluation using a score card with a 9 point hedonic scale. Result: Based on organoleptic evaluation, chocolate prepared with 30 per cent roasted jackfruit seed flour and 50 per cent cocoa butter had a maximum mean score of 8.31 for overall acceptability. The selected roasted jackfruit seed flour based chocolate was subjected to physico-chemical analysis and observed to have moisture (7.62%), carbohydrate (63.03 g 100 g-1), protein (3.78 g 100 g-1), fat (1g 100 g-1) and fibre (3.13g 100 g-1). [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
|
