Development and Quality Evaluation of Coconut Milk Chocolate By Incorporation of Fat and Corn Flour

Umar, Mohammed; Higginbottom, Sam; Raheem, Abdul; Masih, Dorcus

doi:10.15373/22778179/august2014/161

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Sensory Evaluation1

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“…Variation WC 3 with 60 per cent mix scored the least rank as the extra nutty and chewy texture was not liked by the panel members. Similar results were quoted by Farooqui et al, (2014) for the optimised coconut milk chocolates where the texture and taste were enhanced due to addition of coconut milk.…”

Section: Sensory Evaluationsupporting

confidence: 86%

Development and Evaluation of Nutri-Dense Chocolates for Pre-Schoolers

Barbhai¹,

Vijayalakshmi²

2018

Int.J.Curr.Microbiol.App.Sci

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Section: Sensory Evaluationsupporting

confidence: 86%

Development and Evaluation of Nutri-Dense Chocolates for Pre-Schoolers

Barbhai¹,

Vijayalakshmi²

2018

Int.J.Curr.Microbiol.App.Sci

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Standardization of Optimal Level of Coconut Variants in Chocolates Based on Consumer Acceptance

Divya¹,

Baskaran²

2017

Curr Res Nutr Food Sci

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A 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 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 raw materials used in the fabrication of chocolate were subjected to analysed for Peroxide value (PV), Acid Value (AV) and Free Fatty Acid (FFA) content and were found to have desirable oxidative stability.

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Development and Quality Evaluation of Coconut Milk Chocolate By Incorporation of Fat and Corn Flour

Cited by 2 publications

References 0 publications

Development and Evaluation of Nutri-Dense Chocolates for Pre-Schoolers

Development and Evaluation of Nutri-Dense Chocolates for Pre-Schoolers

Standardization of Optimal Level of Coconut Variants in Chocolates Based on Consumer Acceptance

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