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Organole pticappraisal and standardization of recipe for nutraceutical dark chocolate bar with added moring a and quinoa

Author: 
Neve, A.C., Er. Ade, K.D., Shah, R.R., Yeole, P.R., Veer, A.D., Baviskar, D.A. and Patil, N.R.
Subject Area: 
Life Sciences
Abstract: 

The purpose of this research project is to develop a nutraceutical chocolate based confectionary product which will provide benefits other than that of traditional chocolate. We felt like there is a need to produce some innovative confection other than traditional chocolates. The nutraceutical chocolate bar which we have manufactured is more nutritious and healthy due to its rare ingredients which also makes it a unique nutraceutical chocolate bar. The raw materials required for the preparation of this bar like moringa and quinoa along with fruits like kiwi, pineapple, apricots and nuts like almonds, cashew nuts, peanuts and desiccated coconut are procured from Jalgaon district. For the standardization of formulation, 4 test samples were prepared of different proportions of raw materials, among which the T4 was selected by sensory panelist based on organoleptic evaluation. The bar is further packed into the aluminum foil wrappers. The approximate nutritional values obtained by analysis are particularly as, Protein 5.19 gm, Fat 29.15 gm, Carbohydrate 37.28 gm Fiber 22.8 gm. The storage conditions are studied at variable temperature conditions and recommended to be as below 200C in cool, dark and dry place. The well packed bars were studies for the duration of 3 month to determine its shelf life.

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