1SPAR Hypermarket Pvt. Ltd., New Delhi-58, India
2Department of Animal Husbandry & Dairying, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India
3Centre of Food Science & Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, U.P., India
*Corresponding author: smitarajpoot491@gmail.com
Online published on 4 November, 2016.
Optimization of the process was done by using response surface methodology (RSM) for the development of banana chocolate. Sensory evaluation was performed by a semi-trained panel of 9 members on the basis of product's color, body and texture and flavor. Statistical analysis showed that all the responses were significantly affected by independent variables. The banana chocolate was developed using the derived optimum processing conditions to check the validity of the quadratic model. The recommended optimum range for the development of banana chocolate is banana, cocoa powder and milk powder as 15-30g, 5-10g and 20-40g, respectively. Storage study of banana chocolate was performed at 2°C, 10°C and 25°C; storage at 2°C proved to be the best optimized storage condition.
• Banana chocolate simultaneously provides the benefits of fruit (banana) and properties of chocolate to collectively provide vitamins and minerals as well as combat with free radicals produced inside the body.
Banana, chocolate, response surface methodology, sensory evaluation, storage study
