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Vol. 8, Issue 5 (2019)

Evaluation of the quality and sensory attributes of chocolate under different trials

Author(s):
Vyakhaya, John David and Rozeena Parvez
Abstract:
The Chocolate Confectionery Product developed in the study was Chocolate Filling with a view of cost effectiveness and not compromising with the quality aspects, the standardized formulation was concluded with future trials on its health benefits. Initially trials were performed to formulate with control. Several trials were performed and the standardized trial was used for further study. The sensory characteristics, sweetness, cocoa note, oily note, bake stability were evaluated. Sensory properties were evaluated using a nine point hedonic scale. In control required amount of skim milk powder and oil was standardized to formulate the control Chocolate filling. Next trial was performed to reduce the cost. For this purposes, skim milk powder was partially or completely replaced with sweet whey powder. With respect to control, in chocolate filling cost reduction was 3%. In later trials, Health indulgence was kept in view in which skim milk powder was completely replaced with Sweet whey powder and Whey protein concentrate in required ratio and further formulation was developed. Hence, the health indulgent recipe formulated for chocolate filling had 20% increases in protein content while maintaining the flavour and texture of the chocolate confectionery.
Pages: 729-733  |  619 Views  368 Downloads


The Pharma Innovation Journal
How to cite this article:
Vyakhaya, John David, Rozeena Parvez. Evaluation of the quality and sensory attributes of chocolate under different trials. Pharma Innovation 2019;8(5):729-733.

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