Abstract

PREPARATION AND EVALUATION OF HEMATINICS CHOCOLATE

Sneha Surkar*, Dr. Parina Dobariya, Dhimesh Vasoya, Spenishkumar Patel

Abstract

In recent years, there has been a growing attraction in innovation methods to address nutritional deficiencies, mainly in the domain of Vita foods. This project report looks at the preparation and evaluation of haemoglobin-enriched chocolates as a potential solution for increasing haemoglobin and treating iron deficiencies, a health concern globally. The project investigates various aspects including the formulation, sensory attributes as well as the nutritional efficacy of haemoglobin chocolate. The preparation of haematinics chocolate involves mixing of haemoglobin, a crucial iron containing protein into chocolate which is loved by almost all the age groups through optimised techniques. The parameters are evaluated systematically to ensure stability of chocolate. Overall, this thesis aims an approach to enhance the nutritional profile of chocolate by addition of our key ingredients Beetroot, Carrot, Moringa powder as well as dry fruits and honey to make it more palatable. The synergistic effects of Beetroot, Carrot, and Moringa powder are explored to enhance nutrition, appearance, with the taste of chocolate while imparting hematinic properties.

Keywords: Beetroot Powder, Moringa Olifera, Carrot Powder.