Formulation and Optimization of Constituent in Legumes-Based Milk Chocolate Fortified with Citrus Peel Powder

Abstract

The present study was employed to optimize the process for development of legumes-milk based chocolate using peanut (PN) and yellow-pea (YP) milk using Response surface methodology (RSM). Different combinations of legumes-milk chocolate at various ratios of PN:YP milk with fixed concentration of other regular ingredients were prepared, and the finest combination (1:1) was selected on the basis of their sensory and nutritional properties. PN and YP milk, Jaggery (JG), Butter (BT), and Citrus Peel Powder (CPP) served as independent variables while the dependent variables were allocated to the regression equation to determine folic acid (R2 = 93.15) along with protein content (R2 = 93.11) and vitamin C (R2 = 90.57). The nutritional parameters such as Folic acid, Protein and Vitamin C content were found to be optimum in the milk chocolate. The optimized concentrations of PNM, YPM, JG, BT and CPP were found to be 5.0 ml, 5.5 ml, 18.1 g, 2.9 g and 0.53 g respectively. Addition of JG had an interactive effect on folic acid in YP milk (p and CPP shows a significant. Enhancement of vitamin C was perceived in legume based milk chocolate than the control chocolate due to supplement of CPP.