Department of Post Harvest Processand Food Engineering, College of Technology, G.B Pant University of Agricultute and Technology, Pantnagar
Online published on 20 December, 2012.
Jaggery chocolate was prepared by using jaggery powder, skim milk powder, cocoa powder, cocoa butter, emulsifier and flavoring agent. Response surface methodology (RSM) was used to investigate its overall acceptability and textural characteristic. Per cent Cocoa, skim milk powder and cocoa butter were considered as independent variables influencing the product. The overall acceptability scores was 6.45–7.5 and hardness value was within the range of 15.1387–39.4563N.
Jaggery, chocolate, RSM, texture, sensory, hardness
