Vol. 8, Issue 11, Part G (2024)

The chocolate is rich in fat and carbohydrate but relatively low in protein. The fibre content of cocoa was lost during processing resulting in low fibre content of chocolate. Protein is very important macro nutrient we needed for proper growth and development of our body. Dietary fibre plays a key role in digestion and has lots of health benefits. The egg white protein is one of the best protein sources which contain all the essential amino acid and low in fat. Psyllium husk is one of the best and traditional sources of natural fibre. The chocolate by incorporation of egg white powder and psyllium husk was made to increase the protein and fibre content of chocolate. The different concentration of egg white powder (12.5%, 25.0%, 37.5%) and psyllium husk (0.5%, 1.0%, 1.5%) were used to made the nutritional chocolate. From the different combination of egg white powder and psyllium husk T₇ (EWP: 25.0% PH: 1.5%) was found as best treatment. T₇ has 6.49% more protein and 4.58% more dietary fibre content than control sample. The sensory quality score for appearance, flavour, texture, colour and overall acceptability of T₇ was highest among all samples. The proximate composition of T₇ treatment was moisture 2.58%, protein 17.25%, fat 12.09%, ash 2.43%, carbohydrate 65.65% and dietary fibre 6.28%. The hardness of T₇ was 222.140 g. The T₇ sample was then subjected to storage of 60 days at refrigerated condition (4 ℃) and its proximate, sensory and microbial analysis was carried out at the interval of 15 days.