Asian Journal of Dairy and Food Research, volume 37 issue 3 (september 2018) : 221-226

Development of chocolates enriched with prebiotics from ash gourd seeds

J.K. Pallavi, R. Sangeetha, Usha Antony
1Center for Food Technology, Department of Biotechnology, Anna University, Chennai-600 025, Tamil Nadu, India.
Cite article:- Pallavi J.K., Sangeetha R., Antony Usha (2018). Development of chocolates enriched with prebiotics from ash gourd seeds. Asian Journal of Dairy and Food Research. 37(3): 221-226. doi: 10.18805/ajdfr.DR-1345.
An analysis was done on select carbohydrate fractions of Benincada hispida seeds. Proximate analysis of seeds revealed 4.9 % moisture, 24.8 % protein, 40.27 % crude fat, 2.41 % crude fiber, 11.86 % ash and 15.66 % carbohydrate. The composition of low molecular weight carbohydrates, resistant starch and inulin in the seeds was found to be 34 %, 29.5 % and 26.01 mg/dL respectively. A comparative study on the growth of Lactobacillus and E. coli on media supplemented with the carbohydrate was done. The results identified a higher growth rate in Lactobacillus when compared to E. coli. This was confirmed with a positive prebiotic activity score (PAS) of 1.63 ± 0.005. These prebiotics from ash gourd seeds were incorporated into chocolates (1 % and 5 % concentrations). They were compared with a control for color, texture and sensory acceptability over a period of twenty-one days to assess shelf-life stability.
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