DESIGN OF COCONUT BASED CHOCOLATE NOVELTIES

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dc.contributor.authorDivya, V
dc.contributor.authorBaskaran, D
dc.contributor.authorRita, Narayanan
dc.contributor.authorGnanalakshmi, KS
dc.contributor.authorTANUVAS
dc.date.accessioned2019-10-11T06:47:37Z
dc.date.available2019-10-11T06:47:37Z
dc.date.issued2016
dc.descriptionTNV_TH_2016_MTM14005en_US
dc.description.abstractA 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810130720
dc.keywordsChocolate novelties, Cocoa butter, Coconut oil, Coconut cream Coconut milk.en_US
dc.language.isoenen_US
dc.publisherTANUVASen_US
dc.subFood Technologyen_US
dc.subjectVeterinary Scienceen_US
dc.themeFood Technologyen_US
dc.these.typeM.V.Sc.en_US
dc.titleDESIGN OF COCONUT BASED CHOCOLATE NOVELTIESen_US
dc.typeThesisen_US
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