Development and Evaluation of Banana Blossom Incorporated Dark Chocolate
Journal: International Journal of Science and Research (IJSR) (Vol.4, No. 4)Publication Date: 2015-04-05
Authors : Sharmila; Yamuna Devi Puraikalan;
Page : 1409-1411
Keywords : Banana blossom flour; Dark chocolate; Cocoa powder;
Abstract
The present study entitled -Development and Evaluation of banana blossom incorporated dark chocolate- was carried out for the formulation and incorporation of banana blossom flour into ready to eat product namely dark chocolate. The nutrient composition and sensory evaluation was also determined. To formulate banana blossom dark chocolate by the incorporation of banana blossom flour and cocoa powder at the level of 10 per cent, 20 per cent and 30 per cent variations. Whereas dark chocolate prepared out of without incorporation of banana blossom flour were served as control. Among the different treatments, 20 percent incorporation of banana blossom dark chocolate was recorded highest scores for overall acceptability.
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