Browsing by Author "Divya, V"
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ArticleItem Open Access Characterization of Thermal Behaviour and Fatty Acid Profile of Coconut Based Chocolate Novelties(2020-06) Divya, V; Baskaran, D; TANUVASA study was carried out to produce chocolates from coconut variants viz, coconut oil, coconut cream and coconut milk as a substitute for cocoa butter. The chocolate prepared with 40% cocoa butter was taken as control. Cocoa butter substituted at the levels of 10%, 20% and 30% by coconut oil, coconut cream and coconut milk respectively were optimized based on the consumer acceptance. The fatty acid profile of the developed chocolate novelties were analysed using GC-MS and the lauric acid content was elevated to 1.92%, 1.04% and 1.17% in coconut oil, coconut cream and coconut milk chocolates respectively from 0.02% in control. The thermal behavior of the developed chocolate novelties were analyzed by using Differential Scanning Calorimetry which exhibited harmonious distinct endothermic transitions between 28C and 53C. The developed chocolate novelties exhibited stable melting ranges in comparison with control.ThesisItem Open Access DESIGN OF COCONUT BASED CHOCOLATE NOVELTIES(TANUVAS, 2016) Divya, V; Baskaran, D; Rita, Narayanan; Gnanalakshmi, KS; TANUVASA study was carried out to produce chocolates from coconut variants viz, coconut oil, coconut cream and coconut milk as a substitute for cocoa butter. The chocolate prepared with 40% cocoa butter was taken as control. The preliminary trials were conducted with different composition of ingredients for the optimization of the level of substitution of coconut variants. Cocoa butter substituted with 10% coconut oil, 20% coconut cream and 30% coconut milk showed significantly higher consumer acceptance in the experimental trials conducted For organoleptic evaluation. The raw materials used in the fabrication of chocolate were found to have desirable oxidative stability.