Development and Evaluation of Banana Blossom Incorporated Dark Chocolate

Sharmila, Yamuna Devi Puraikalan

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

How to Cite?: Sharmila, Yamuna Devi Puraikalan, "Development and Evaluation of Banana Blossom Incorporated Dark Chocolate", Volume 4 Issue 4, April 2015, International Journal of Science and Research (IJSR), Pages: 1409-1411, https://www.ijsr.net/getabstract.php?paperid=SUB153287, DOI: https://dx.doi.org/10.21275/SUB153287