The present study was employed to optimize the process for development of
legumes-milk based chocolate using peanut (PN) and yellow-pea (YP) milk using
Response surface methodology (RSM). Different combinations of legumes-milk
chocolate at various ratios of PN:YP milk with fixed concentration of other
regular ingredients were prepared, and the finest combination (1:1) was
selected on the basis of their sensory and nutritional properties. PN and YP milk,
Jaggery (JG), Butter (BT), and Citrus Peel Powder (CPP) served as independent
variables while the dependent variables were allocated to the regression
equation to determine folic acid (R2=93.15)along with protein content
(R2=
93.11) and vitamin C (R2=90.57).
The nutritional parameters such as Folic acid, Protein and Vitamin C content
were found to be optimum in the milk chocolate. The optimized concentrations of
PNM, YPM, JG, BT and CPP were found to be 5.0 ml, 5.5 ml, 18.1 g, 2.9 g and
0.53 g respectively. Addition of JG had an
interactive effect on folic acid in YP milk (p<
0.05) and CPP shows a significant. Enhancement of vitamin
C was perceived in legume based milk chocolate than the control chocolate due
to supplement of CPP.
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