Author(s):

Amol Changdeo Dagadkhair, Rajkumar Ramrao Andhale, Ganesh Janardhan Bhavsar and Komal Nivrtti Pakhare

Abstract: The musa chocolate ball is a confection, based on utilization of banana pulp powder stuffed with nuts viz. groundnut, cashew nut, coconut and jaggery with dark chocolate coating. The objectives of investigation were to standardize the formulation for the same and to study its quality characteristics. The different samples were prepared viz. T₁, T₂ and T₃ with varying quantity of groundnut and sweetening agent i.e. sugar or jaggery. All the samples were organoleptically evaluated for color, appearance, taste, texture and overall acceptability. Sample T₃ got the highest score for the overall acceptability containing banana pulp powder 60g, groundnut 20g, cashew nut 5g, coconut 10g and jaggery 5g. Furthermore, the sample was fetched for chemical composition and the results for moisture, fat, protein, carbohydrates, dietary fibres, reducing sugar, non-reducing sugar and ash content were 5.8, 19.94, 12.41, 51.12, 8.15, 33.66, 12.46 and 2.74 g/100g respectively. Moreover, it founds a good source of Calcium 68.18 mg/100g and Vitamin C 11.5 mg/100g. Further, the microbial quality showed that Total plate count (TPC) and Yeast and Mold count was 9.7×10² and 4.5×10² cfu/ml respectively and are within the acceptable limits. However, the textural profile analysis (TPA) of Musa chocolate balls by TA-XT2 PLUS analyser showed that the sample T₂ had highest hardness 0.491 kg followed by sample T₁ 0.368 kg and T₃ 0.411 kg. In due course, according to processing technology and nutritional content, the product has potential for commercialization and acquaintance to society.

Pages: 2728-2732  |  1516 Views  757 Downloads

Download (622KB)