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Optimization of Animal Fat as a Vegetable Fat Replacer in the Preparation of Heat Resistant Milk Chocolate

Manpreet Kaur Sunil Kumar Arvind Kumar Zuhaib Fayaz Bhat
Vol 7(8), 133-140

In current study four different samples of milk chocolate were prepared by replacing a part of cocoa butter with 0, 10, 20 and 30% of animal fat constituting control and three treatments in ascending order, to improve its textural quality during storage in tropical regions. The quality characteristics of the milk chocolate samples were assessed on the basis of pH, proximate analysis, sensory evaluation, antioxidant activity, calcium and cholesterol content. With the increase in the amount of animal fat replaced, a significant (P<0.05) decrease in sensory attributes and a significant (P<0.05) increase in cholesterol content was observed in third and fourth treatment. However the pH and proximate parameters showed non-significant difference.

Keywords : Animal Fat Proximate Sensory Cholesterol

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