Development of functional chocobar and sensorial analysis

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dc.contributor.authorSowmya V
dc.contributor.authorPugazhenthi TR
dc.contributor.authorMurugan B
dc.contributor.authorRita Narayanan
dc.contributor.authorTANUVAS
dc.date.accessioned2023-11-20T17:07:50Z
dc.date.available2023-11-20T17:07:50Z
dc.date.issued2021
dc.description.abstractThe present research focusses on developing functional chocobar incorporating pineapple fruit pulp and natural sweeteners viz. jaggery and palm sugar as two different products. Based on the sensory evaluation of chocobar, 15 per cent inclusion level of pineapple pulp was found to be ideal. For incorporating jaggery as a natural sweetener, 7.5 per cent attained higher sensory scores compared to 5 and 10 per cent jaggery in chocobar. Similarly, the overall acceptability projected 7.5 per cent as an ideal level for palm sugar incorporated functional chocobar. On cost analysis, the control chocobar had lower cost (Rs. 125.52/litre) than the functional chocobar prepared. The functional chocobar containing jaggery had lower cost of production (Rs. 137.52/litre) than the palm sugar admixed chocobar (Rs. 148.02/litre) due to the higher cost of palm sugar in the market.
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810201575
dc.language.isoEnglish
dc.pages190-194
dc.titleDevelopment of functional chocobar and sensorial analysis
dc.title.alternativeThe Pharma Innovation Journal
dc.typeArticle
dc.volume10/4
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