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Physico-Chemical and Sensory Characteristics of Developed Composite Meat Chocolate

Manpreet Kaur Sunil Kumar Arvind Kumar Asif Bhat
Vol 8(11), 229-238

Composite meat chocolate, a novel product with enhanced nutritional quality and better sensory scores at room temperature was developed by replacing a part of milk chocolate. The quality of the product was assessed on the basis of pH, proximates, sensory, antioxidant activity and cholesterol content. Five samples were prepared including milk chocolate used as control and rest four samples were prepared by replacing a part of the milk chocolate with 0, 10, 20, 30 % dehydrated ground chicken meat and were respectively designated as C1, C2, T1, T2 and T3. Moisture and protein increased significantly with increase in the amount of dehydrated chicken meat powder, while pH and fat decreased significantly. A significant increase in cholesterol and decrease in antioxidant activity and sensory scores was observed in T2 and T3 treatment as compared to C1 and C2. T1 was hence chosen as best based on the results.

Keywords : Cholesterol Composite Meat Chocolate DPPH Proximate Sensory Total Phenolic Content

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