Optimization and functional analysis of Guava enriched chocolate using response surface methodology
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Authors
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smita singh
Keywords:
chocolate, guava powder, sensory evaluation, storage stability, response surface methodologyAbstract
Novel chocolate were formulated by addition of Guava powder in twenty sets of experiment adding guava powder in a range of 10 to 20g along with milk and cocoa powder to prepare a high, Vitamin C content, low calorie functional product. Responses were optimized and analyzed to visualize the interactive effect of various parameter on sensory attributes and textural properties of guava chocolate through response surface methodology (RSM) with optimum area by superimposition. The result showed close agreement between the experimental and predicted values and were within the acceptable limits indicating the suitability of the model to define the quality attributes of guava chocolate. The study revealed that functional chocolate product made from 16% guava powder, 84% other ingredients was accepted over the conventional chocolate (100% milk and cocoa). Physicochemical and sensory properties of the optimized guava chocolate as well as storage study at two different temperatures 10°C and 25°C were determined. Guava powder significantly affected the level of total polyphenols (2.1 folds) and ascorbic acid content (2.5 folds), as compared to the control. The optimized functional chocolate was found acceptable after two months of storage at 10±1°C and ~65% RH without any deteriorative effects on their quality.Â
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