1Amity Institute of Food Technology, Amity University, Noida-201313, U.P, India
2Dept. of Agriculture Engineering, SVBP University of Agriculture & Technology, Meerut-250110, U.P
3MYAS, ICMR-National Institute of Nutrition, Hyderabad-500 007, Telangana, India
This study aimed to optimize the formulation of chocolate-coated confections using underexploited apricots. The finalized formulation contained 78 grams of sugar-based syrup, 4 grams of condensed milk, and 24 grams of dried apricot. Proximate analysis of the optimized confection revealed a balanced nutritional profile, with a high energy content of (390.32 Kcal/100g), low fat content of (4.88 g/100g), and notable amounts of protein (1.87 g/100g). It also contained beneficial components such as crude fiber (1.37 g/100g), iron (0.92 mg/100g), and vitamin C (6.00 mg/100g). The low moisture content (2.18%) ensures a long shelf life while maintaining product quality. This approach not only enhances the health benefits of chocolate products but also promotes the use of apricots, contributing to diversification and value addition in the confectionery market.
Apricot, Chocolate, Confections, Optimization, RSM
