DESIGN OF FUNCTIONAL CHOCOLATE
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Date
2013
Journal Title
Journal ISSN
Volume Title
Publisher
TANUVAS, Chennai
Abstract
A study was carried out to produce functional chocolate. The plain milk chocolate (PMC)
was prepared as control sample and 4 sets of omega 3 enriched chocolate were
prepared viz., 5% ALA - X - MC, 10% ALA - X - MC, 5% DHA - X ~ MC and
10% DHA - X - MC. The omega 3 source for chocolate production was ALA oil from flax
‘seed and DHA oil from algae (Schizochytrium).
Description
TNV_TH_2013_MTM11002
Keywords
Food Technology