DESIGN OF COCONUT BASED CHOCOLATE NOVELTIES
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Date
2016
Journal Title
Journal ISSN
Volume Title
Publisher
TANUVAS
Abstract
A 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.
Description
TNV_TH_2016_MTM14005
Keywords
Veterinary Science