Abstract

OPTIMIZATION OF INGREDIENT LEVELS FOR THE FORMULATION OF LEGUMES MILK CHOCOLATE ENRICHED WITH PLANT SOURCES

Preethini Selvaraj and Anhuradha Shanmugam*

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Abstract

The present study was carried out to standardize the process for development of legumes based chocolate using peanut milk (PNM) and double bean milk (DBM). Response surface methodology (RSM) was employed to optimize the ingredients of PN: DB milk chocolate. The optimized concentrations of PNM, DBM, Jaggery (JG), Butter (BT) and Cocoa Powder (CP) were found to be 2.671 ml, 8.318 ml, 17.010g, 2.606g and 1.111g respectively. The nutritional parameters such as Total Phenolic Content (TPC), Folic acid and Protein were found to be 40.369 mg GAE/g, 4.623 µg & 5.463 g respectively and shows optimum in the chocolate. Addition of plant sources to chocolate increases the TPC, TFC and antioxidant activity in chocolate up to 20 to 30% and excellent in quality.

Keywords: Bioactive compounds, Chocolate, Plant sources, Ingredients, Legumes, Optimization, Sensory.