Downloads: 127 | Weekly Hits: ⮙1 | Monthly Hits: ⮙3
Research Paper | Home Science | India | Volume 4 Issue 4, April 2015
Development and Evaluation of Banana Blossom Incorporated Dark Chocolate
Sharmila [39] | Yamuna Devi Puraikalan [8]
Abstract: The present study entitled -Development and Evaluation of banana blossom incorporated dark chocolate- was carried out for the formulation and incorporation of banana blossom flour into ready to eat product namely dark chocolate. The nutrient composition and sensory evaluation was also determined. To formulate banana blossom dark chocolate by the incorporation of banana blossom flour and cocoa powder at the level of 10 per cent, 20 per cent and 30 per cent variations. Whereas dark chocolate prepared out of without incorporation of banana blossom flour were served as control. Among the different treatments, 20 percent incorporation of banana blossom dark chocolate was recorded highest scores for overall acceptability.
Keywords: Banana blossom flour, Dark chocolate, Cocoa powder
Edition: Volume 4 Issue 4, April 2015,
Pages: 1409 - 1411
Similar Articles with Keyword 'flour'
Downloads: 97
Comparative Studies, Home Science, India, Volume 4 Issue 6, June 2015
Pages: 1859 - 1861Standardization of Cakes by using Different Levels of Amaranth Flour and its Acceptability
Shinde Rupali Shyam | Dr. Rita Singh Raghuvanshi
Downloads: 100 | Weekly Hits: ⮙2 | Monthly Hits: ⮙2
Research Paper, Home Science, India, Volume 4 Issue 4, April 2015
Pages: 1412 - 1414Effect of Supplementation of Soy Flour on Rice Fryums Quality
Deepika Kadirvel | Yamuna Devi Puraikalan [8]