Vol. 10, Issue 5 (2021)

Author(s):
Dhanavath Srinu, D Baskaran and S Ramesh

Abstract:
The aim of the present work was to study the effects of incorporation of different spice powders viz., fenugreek, coriander, black cumin and cinnamon in chocolate production. The chocolate was formulated with spice powders at different inclusion levels of 1%, 1.5% and 2% and compared with control. The developed chocolates were investigated for their sensory characteristics, textural parameters, shelf-life and microbial analysis. The spice powders with 1.5% incorporation level in chocolate showed higher overall acceptability than others. The hardness values of developed chocolate ranged from 2120.14 to 2613.60g. The results suggested reduced microbial count in spices incorporated chocolate, which could be attributed to the antimicrobial properties of spices.