DEVELOPMENT OF FUNCTIONAL PROBIOTIC CHOCOBAR INCORPORATING FRUIT PULP AND NATURAL SWEETENERS
dc.contributor.advisor | Pugazhenthi TR | |
dc.contributor.author | Sowmya | |
dc.contributor.author | TANUVAS | |
dc.contributor.other | Murugan B | |
dc.contributor.other | Rita Narayanan | |
dc.date.accessioned | 2023-10-19T12:21:35Z | |
dc.date.available | 2023-10-19T12:21:35Z | |
dc.date.issued | 2021 | |
dc.description.abstract | Functional foods are becoming a significant trend in the food industry as they are known to impart positive effects on host health. The present study encompasses on development of functional chocobar incorporating pineapple fruit pulp, natural sweeteners viz. jaggery and palm sugar and microencapsulated probiotic Lactobacillus rhamnosus. The functional chocobar prepared were analyzed for their sensorial, physico-chemical, nutritional, textural, functional and microbiological attributes along with shelflife studies of up to 60 days of storage. On analyzing the sensorial attributes of chocobar, 15 per cent ingrained pineapple pulp was found to be highly acceptable compared to other treatments containing 5, 10 and 20 per cent fruit pulp. Likewise, the chocobar incorporated with 7.5 per cent of jaggery (PJCT2) and palm sugar (PPCT2) individually were awarded the highest sensory scores than the chocobar containing 5 (PJCTl and PPCTl) and 10 per cent (PJCT3 and PPCT3) of each of the natural sweetener. The sensory analysis of functional chocobar admixed with ideal levels of fruit pulp, natural sweeteners and microencapsulated probiotic showed no significant difference (p>0.05), where all the sensory parameters were almost equal to that of the control chocobar (Cl, C2 and NC). The physico-chemical analysis portrayed a lower pH (4.77 to 4.83) and higher specific gravity (1.17 to 1.22) and viscosity (193.99 to 212.69 cp) for the functional chocobar (PJPCT2 and PPPCT2), Cl and C2 than the plain chocobar, which might be due to the added functional ingredients in the functional chocobar. There was an increase in crude protein, crude fibre, total ash and moisture contents of the functional chocobar, Cl and C2 when compared to the negative control. A decreased content of carbohydrate (5.97 to 6.38) and total solids (45.20 to 45.40) were observed in the chocobar containing functional ingredients than the plain chocobar. But, there was no significant difference in fat content between the chocobar samples analyzed. The functional chocobar (PJPCT2, PPPCT2, Cl and C2) projected high mineral profile than the negative control G^IC) due to the added pineapple pulp and natural sweeteners. Among the functional chocobar, palm sugar incorporated functional chocobar (PPPCT2 and C2) showed higher calcium, potassium and protein contents owing to the superior nutritional profile of the palm sugar. The calorific value was also relatively less in palm sugar added chocobar PPPCT2 and C2 (162.63 and 162.41 kcal/lOOg respectively) compared to PJPCT2, Cl and NC which depicted 163.60, 164.14 and 173.52 kcal/100g respectively. | |
dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810199291 | |
dc.language.iso | English | |
dc.pages | 1-168 | |
dc.sub | Food Technology | |
dc.theme | Veterinary Science | |
dc.these.type | M.Tech. | |
dc.title | DEVELOPMENT OF FUNCTIONAL PROBIOTIC CHOCOBAR INCORPORATING FRUIT PULP AND NATURAL SWEETENERS | |
dc.type | Thesis |
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