Studies on standardization and quality evaluation of jaggery chocolate blended with flaxseed powder
Author(s): Shubham Pachankar, Kailash Gadhe, Ashwini Bidwe and Swati Pawar
Abstract: The study involved the standardization of chocolate by replacing sugar and cocoa butter with granular jaggery powder and flaxseed powder. Organoleptic evaluations indicated that the chocolate variation (T3) with 17.5% granular jaggery powder and 12.5% flaxseed powder achieved the highest scores for color, flavor, texture, taste, and overall acceptability. Proximate analysis of the accepted chocolate revealed significant changes in moisture, ash, protein, carbohydrate, fiber, and fat content compared to the control chocolate. Mineral composition, nutraceuticals analysis (omega-3 and omega-6 fatty acid) content were assessed in both control and accepted chocolates the values are calcium (104.2±0.27 and 149.41±0.05 mg per 100 g), phosphorus (90.73±0.07 and 153.76±0.04 mg per 100 g), iron (3.06±0.03 and 5.10±0.01 mg per 100 g), copper (1.55±0.05 and 1.74±0.02 mg per 100 g), zinc (0.94±0.02 and 1.53±0.04 mg per 100 g), magnesium (0.69±0.03 and 52.65±0.06 mg per 100 g), omega-3 (93.45±0.02 and 1580.28±19.65 mg per 100 g) and omega-6 (296.66±0.05 and 373.26±14.3 mg per 100 g), respectively with demonstrating notable variations. Textural profile analysis highlighted differences in hardness, springiness, cohesiveness, and chewiness between the control chocolate and the preferred variation. Theoretical and total energy values were compared, showing a decrease in total energy value for the accepted chocolate.
