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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 9, Issue 1 (2020)

Development and quality evaluation of the handmade chocolate using stevia and starch

Author(s):

Minali Masih, Tushar Desale, Jasper Victor, Ankita Banjara, Ananya Mishra and Shamsha

Abstract:

Preparation of stevia chocolate is an innovative, futuristic research in the field of functional food preparation which may enhance the medicinal value without an adverse effect to the human health. During the research, chocolate were prepared with natural sweetener stevia and its effect were investigated. The chocolate is prepared using cocoa powder, milk powder, stevia, unsalted butter, cocoa butter, cranberries and agar-agar. Two samples were made by addition of starch as a bulking agent. For flavor enhancement cranberry was chosen for the all sample preparation. On the basis of obtained results i.e.; sensory, physical and nutritional properties, sample 1 having cocoa butter 15 ml, unsalted butter 35 ml, cocoa powder 25 gm, stevia 25 gm, starch 25 gm, milk powder 25 gm, cranberry 2gm, agar- agar 5 ml and sample 2 having cocoa butter 15 ml, unsalted butter 40 ml, cocoa powder 25 gm, starch 50 gm, stevia 30 gm, milk powder 25 gm, cranberry 2gm, agar-agar 2 ml. The sensory analysis is done on the basis of 9-point hedonic scale. The overall acceptability score of sample 1 is 8 & sample 2 is 7 out of 9 points. The nutritive value of sample 1 chocolate were fat 13.08%, protein 13.47%, sugar 14.22, moisture content 9.93%, ash 3.48%, starch 11.47%. All the quality value of developed samples is noted. It was noted that the sensory, physical and nutritive qualities were improved due to incorporation of acceptable level of stevia at certain proportion. Stevia chocolate showed good quality characteristics on all the considered parameters. Results obtained were satisfactory & the developed chocolate is acceptable. Thus health benefits in the form of sugar free chocolate can tickle the taste buds of the consumers & influence them for consuming it for a healthy well-being. Hence, development & utilization of such functional foods will not only improve the nutritional status of the population but also helps those suffering from many diseases.

Pages: 915-921  |  1513 Views  723 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Minali Masih, Tushar Desale, Jasper Victor, Ankita Banjara, Ananya Mishra and Shamsha. Development and quality evaluation of the handmade chocolate using stevia and starch. J Pharmacogn Phytochem 2020;9(1):915-921.

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