Characterization of Thermal Behaviour and Fatty Acid Profile of Coconut Based Chocolate Novelties

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dc.contributor.authorDivya, V
dc.contributor.authorBaskaran, D
dc.contributor.authorTANUVAS
dc.date.accessioned2020-09-08T10:44:36Z
dc.date.available2020-09-08T10:44:36Z
dc.date.issued2020-06
dc.descriptionTNV_AJDFR_2020_39(2)153-158en_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. Cocoa butter substituted at the levels of 10%, 20% and 30% by coconut oil, coconut cream and coconut milk respectively were optimized based on the consumer acceptance. The fatty acid profile of the developed chocolate novelties were analysed using GC-MS and the lauric acid content was elevated to 1.92%, 1.04% and 1.17% in coconut oil, coconut cream and coconut milk chocolates respectively from 0.02% in control. The thermal behavior of the developed chocolate novelties were analyzed by using Differential Scanning Calorimetry which exhibited harmonious distinct endothermic transitions between 28C and 53C. The developed chocolate novelties exhibited stable melting ranges in comparison with control.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810151012
dc.keywordsChocolates, DSC, Fatty acid profile, Thermal behavior.en_US
dc.language.isoenen_US
dc.pages153-158en_US
dc.relation.ispartofseries;2
dc.subjectVeterinary Scienceen_US
dc.titleCharacterization of Thermal Behaviour and Fatty Acid Profile of Coconut Based Chocolate Noveltiesen_US
dc.title.alternativeAsian Journal of Dairy and Food Researchen_US
dc.typeArticleen_US
dc.volume39en_US
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