Abstract
A study was carried out to produce chocolates from coconut variants viz, coconut oil, coconut cream and coconut milk as a substitute for cocoa butter. The chocolate prepared with 40% cocoa butter was taken as control. Cocoa butter substituted at the levels of 10%, 20% and 30 % by coconut oil, coconut cream and coconut milk respectively were optimized based on the consumer acceptance. The fatty acid profile of the developed chocolate novelties were analysed using GC-MS and the lauric acid content was elevated to 1.92 %, 1.04 % and 1.17% in coconut oil, coconut cream and coconut milk chocolates respectively from 0.02 % in control. The thermal behavior of the developed chocolate novelties were analyzed by using Differential Scanning Calorimetry which exhibited harmonious distinct endothermic transitions between 28oC and 53oC. The developed chocolate novelties exhibited stable melting ranges in comparison with control.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
