Development and Quality Evaluation of Coconut Milk Chocolate By Incorporation of Fat and Corn Flour

Mohammed Umar Farooqui; Abdul Raheem M.I; Dorcus Masih

Volume : III, Issue : VIII, August - 2014

Development and Quality Evaluation of Coconut Milk Chocolate By Incorporation of Fat and Corn Flour

Mohammed Umar Farooqui, Abdul Raheem M. I, Dorcus Masih

Abstract :

The demand of milk product is increasing. Among all the milk products, chocolate is mostly preferred confectionary product. Coconut (Cocus nucifera) is the stone of the drupes borne by the coconut palm, a member of the monocotyledonous family Palmae. It is known as the �wonder food� and is regarded as perfect diet because it contains almost all essential nutrients needed by the human body. Milk is one of the most important ingredients in chocolate production. Coconut milk may be considered as a substitute for cow milk. Soymilk/Coconut milk can be added in chocolate to improve the texture and to increase the binding capacity of chocolate. The texture, flavor and level of mouth feel are unique characteristics. It may be used by the people who cannot tolerate cow milk. For formulation coconut milk, cocoa powder, GMS, coconut shreds, sugar, corn flour and vegetable shortening was selected. The six samples was prepared. These six samples were analyzed for sensory and chemical and microbial analysis. In sensory evaluation the sample which is having (coconut milk: 130ml, sugar: 100g, cocoa powder: 15g, corn flour: 4g, veg. fat shortening: 6g, and coconut shreds: 32g) was having good flavor, taste, color, texture and mouth feel and overall acceptability.