Heat Resistant Chocolates using Kokum Fat as Cocoa Butter Extender

Maheswari, B. (2003) Heat Resistant Chocolates using Kokum Fat as Cocoa Butter Extender. [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:	<p align="justify">The objective of this investigation was to study the effect of incorporation of Kokum fat as Cocoa butter improver on the heat resistant property of Chocolates at different concentration. Kokum fat has been found to be effective in increasing the heat resistance property of chocolates. The viscosity of molten chocolate increased with the increase in percentage replacement of cocoa butter with kokum fat. The sensory analysis showed that snap and melt in mouth properties of chocolate also increased but the overall quality of the chocolate did not alter. The results show that Kokum fat is suitable for use in chocolate and confectionery and have advantages for use in hot climatic regions.</p>
Uncontrolled Keywords:	kokum fat cocoa butter chocolates heat resistant
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	28 Jun 2005
Last Modified:	28 Dec 2011 09:24
URI:	http://ir.cftri.res.in/id/eprint/108

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