Effect of addition of Curcumin on Quality of Chocolate.

Reeni Ann, Geevarghese (2017) Effect of addition of Curcumin on Quality of Chocolate. [Student Project Report] (Submitted)

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Abstract

Curcumin is the yellow pigment associated with turmeric, and to a lesser extent ginger. It is a small molecule that is prototypically 'curcuminoid', and has effects similar to other polyphenols but unique in a way as it is a different class of polyphenol. This was added to chocolate to improve the functionality of chocolate. The process for preparation of chocoloates with added curcumin was standardized. The effect of addition of curcumin on the physico-chemical and sensory quality of chocolate was studied .

Item Type:	Student Project Report
Uncontrolled Keywords:	Curcumin powder, yellow pigment, turmeric, chocoloates
Subjects:	600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Oct 2017 06:07
Last Modified:	17 Oct 2017 06:07
URI:	http://ir.cftri.res.in/id/eprint/13014

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