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Preparation of Value Added Products from Cocoa

Sharma, Sanjeev Kumar (2007) Preparation of Value Added Products from Cocoa. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: A study was conducted to identify potential and unexplored area for the preparation of value added products from cocoa and physico-chemical properties and sensory attributes of the cocoa based product. Incorporation of cocoa flavour in to chewing gum was done by two methods- directly by adding cocoa powder to the chewing gum formulation or by adding cocoa product oleoresins in to the product. Both the products prepared from different sources of cocoa flavour were examined for their physico-chemical properties. The product obtained from cocoa oleoresin was found to be superior to that prepared from cocoa powder. The chewing gum prepared from cocoa oleoresin was having softer texture than that prepared from cocoa powder. Bitterness problem was one of the important problems associated with the cocoa product. It was concluded that the product obtained using the cocoa oleoresin, had better organoleptic quality and superior health benefits.
Uncontrolled Keywords: chewing gum cocoa flavour oleoresins physico-chemical properties cocoa value added products
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 07 Beverage Technology > 03 Cocoa
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Aug 2007 11:21
Last Modified: 28 Dec 2011 09:30
URI: http://ir.cftri.com/id/eprint/1406

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