Standardisation of Jackfruit Seed Incorporated Chocolates and its Quality Evaluation

DOI: 10.18805/ajdfr.DR-1662    | Article Id: DR-1662 | Page : 471-475
Citation :- Standardisation of Jackfruit Seed Incorporated Chocolates and its Quality Evaluation.Asian Journal of Dairy and Food Research.2021.(40):471-475
K. Rammya Molu, C.L. Sharon, Seeja Thomachan Panjikkaran, E.R. Aneena, P.S. Lakshmy, E.M. Nivya, C.R. Rajeesha ramya.bvraisf@gmail.com
Address : Department of Community Science, College of Agriculture, Kerala Agricultural University, Vellanikkara-680 656, Kerala, India.
Submitted Date : 31-03-2021
Accepted Date : 14-09-2021


Background: Chocolate is a popular product that millions enjoy every day due to its unique, rich and sweet taste. Jackfruit seeds rich in nutrients, produce a chocolaty aroma and could be potentially cheap abundant substitute for making chocolate. Hence, the present study was carried out to formulate nutritionally superior chocolates using jackfruit seed.
Methods: Jackfruit seed flour was used in varying proportions ranging from 30 to 70 per cent along with 10 to 50 per cent cocoa butter and 20 per cent other ingredients. Other ingredients used were cane sugar, cocoa powder and milk powder. The best treatment was selected through sensory evaluation using a score card with a 9 point hedonic scale.
Result: Based on organoleptic evaluation, chocolate prepared with 30 per cent roasted jackfruit seed flour and 50 per cent cocoa butter had a maximum mean score of 8.31 for overall acceptability. The selected roasted jackfruit seed flour based chocolate was subjected to physico-chemical analysis and observed to have moisture (7.62%), carbohydrate (63.03g 100g-1), protein (3.78g 100g-1), fat (1g 100g-1) and fibre (3.13g 100g-1). 


Chocolate Cocoa butter Organoleptic evaluation Roasted jackfruit seed flour


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