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Vol. 7, Issue 8 (2018)

Efficacy of white chocolate couverture in mewa malai kulfi Popsicle

Author(s):
Shaeeduddin, Dr. Avinash Singh, Mohammad Sameem and Neeraj Kumar Dixit
Abstract:
In the new millennium we are the witnessing the upward trend in nutritional and health awareness which has increased the consumer demand for functional foods. Kulfi is popular Indian frozen dessert; White chocolate contains a wide range of antioxidants that includes soluble phenolic compounds (phenolic acids, Catechin, Epicatechin, and Proanthocyanidins), insoluble polymeric phenolics and methylxanthines. In the investigation has been made to develop white chocolate couverture by combining different proportions of white chocolate and palm kernel oil ie. 30:70 (T1), 40:60 (T2), 50:50 (T3). The sensory score for overall acceptability of white chocolate couvertures of treatments T1, T2, and T3 were 6.98, 8.56 and 8.16, respectively. It was observed that though the white chocolate couverture prepared from 40 parts white chocolate and 60 parts palm kernel oil (T2) was closer to control in acceptance. The acceptability for treatment T3 and T1 was rated between like moderately to like very much for all sensory attributes. On an average the white chocolate couvertures of treatment T2 contained 74.43 per cent fat, 2.91 per cent protein, 98.72 per cent total solid, 20.74per cent carbohydrate, 0.31per cent ash, 1.10 per cent moisture and 0.53 acidity. Obtained satisfactory result as for as sensory score is considered at the overall result can be rated as T2 ≥ T3 > T1.
Pages: 526-531  |  651 Views  137 Downloads


The Pharma Innovation Journal
How to cite this article:
Shaeeduddin, Dr. Avinash Singh, Mohammad Sameem, Neeraj Kumar Dixit. Efficacy of white chocolate couverture in mewa malai kulfi Popsicle. Pharma Innovation 2018;7(8):526-531.

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