Effect of vacuum drying and tray drying on the physicochemical properties during storage of chocolate

dc.contributor.authorVishnupriya, S.
dc.contributor.authorKarthiayani, A.
dc.contributor.authorBaskaran, D.
dc.contributor.authorMurugan, B.
dc.contributor.authorVijayarani, K.
dc.contributor.authorTANUVAS
dc.date.accessioned2022-03-08T11:37:18Z
dc.date.available2022-03-08T11:37:18Z
dc.date.issued2021
dc.descriptionTNV_TPI_2021_10(12)_967-970en_US
dc.description.abstractThe aim of the present work was to study the effects of storage period on the sensory analysis degradation of polyphenol and flavonoid of the dark chocolate. The chocolate was developed from the beans that are dried using two different drying methods vacuum drying and tray drying from the lab scale fermented cocoa beans. The developed chocolates were investigated for their sensory characteristics, shelf-life and microbial analysis. The TPC of VT and TT were at 42.24±0.107g/mg of GAE and 28.33±0.11 during 0th day by the end 150th day it was reduced to 32.44±0.151 g/mg of GAE and 21.77±0.057 g/mg of GAE for chocolate prepared from vacuum dried and tray dried cocoa bean.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810183194
dc.keywordsVeterinary Science, Livestock Products Technology, Chocolate, polyphenol degradation, vacuum drying, tray dryingen_US
dc.language.isoEnglishen_US
dc.pages967-970en_US
dc.publisherThe Pharma Journalen_US
dc.relation.ispartofseries;12
dc.subjectVeterinary Scienceen_US
dc.subjectLivestock Products Technologyen_US
dc.titleEffect of vacuum drying and tray drying on the physicochemical properties during storage of chocolateen_US
dc.title.alternativeThe Pharma Innovation Journalen_US
dc.typeArticleen_US
dc.volume10en_US
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