6. UTILIZATION OF GULKAND IN DESICCATED COCONUT CHOCOLATE, PROCESS STANDARDIZATION AND THEIR SENSORY ATTRIBUTES by B. D. RUDRAWAR1 AND S. N. SINGAR2

Authors

  • B. D. RUDRAWAR AND S. N. SINGAR

Abstract

Chocolate is one of the most popular food products. In the present investigations different kinds of samples were developed from desiccated coconut, condensed milk, dark and milk chocolate and sugar as a basic ingredient and Mint, Gulkand and basil as a flavoring supplement. Desiccated coconut chocolate is important and rich source of Carbohydrates, Minerals in the diets. The important saturated fatty acid in the coconut is lauric acid which increases good-HDL cholesterol levels in the blood. Thus; desiccated coconut is taken as basic ingredient to make nutritious chocolate. Gulkand is rich in Carbohydrate and dietary fiber, vitamin C, Sodium and less amount of protein. Gulkand reduces acidity and reduces heat in the stomach, treats ulcers and swelling in the intestine. Condensed milk acts asbinding agent also provide little sweetness to product. Dark and milk chocolate consist of Flavonoids which may help to lower blood pressure, Lower The Risk of Cardiovascular Disease, decrease low-density lipoprotein cholesterol, lower blood clot risk. It was concluded that the desiccated coconut chocolate added with Gulkand (CG) was found most acceptable by panel members as compared to Mint (CM) and Basil (CB) samples in terms of color, taste and overall acceptability. 

KEY WORD: Desiccated coconut, Ulcers, Flavonoids, Gulkand,, Sensory Evaluation.

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Author Biography

B. D. RUDRAWAR AND S. N. SINGAR

UTILIZATION OF GULKAND IN DESICCATED COCONUT CHOCOLATE, PROCESS STANDARDIZATION AND THEIR SENSORY ATTRIBUTES
B. D. RUDRAWAR AND S. N. SINGAR
1ASSISTANT PROFESSOR, DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, K. K. WAGH COLLEGE OF FOOD TECHNOLOGY, NASHIK (AFFILIATED TO MAHATMA PHULE KRISHI VIDHYAPEETH, RAHURI), MAHARASHTRA, INDIA. 2,RESEARCH SCHOLAR, K.K. WAGH COLLEGE OF FOOD TECHNOLOGY, NASHIK.
Corresponding author’s e-mail: bdrudrawar@kkwagh.edu.in

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Published

2017-02-01

How to Cite

AND S. N. SINGAR, B. D. R. (2017). 6. UTILIZATION OF GULKAND IN DESICCATED COCONUT CHOCOLATE, PROCESS STANDARDIZATION AND THEIR SENSORY ATTRIBUTES by B. D. RUDRAWAR1 AND S. N. SINGAR2. LIFE SCIENCES LEAFLETS, 84, 46 to 56. Retrieved from https://petsd.org/ojs/index.php/lifesciencesleaflets/article/view/1142

Issue

Vol. 84 (2017): FEBRUARY, 2017......ISSN 0976 - 1098(On Line) ISSN 2277 - 4297(Print)

Section

Research Paper

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