International Journal of Agricultural Engineering

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Physical Characteristics of Optimized Jaggery Nuggets


Affiliations
1 Department of Post Harvest Process and Food Engineering, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar Uttarakhand, India
2 Department of Agricultural Engineering, Bihar Agriculture College, Sabour, Bhagalpur Bihar, India
     

   Subscribe/Renew Journal


Chocolate products are the most important products that are popular with a lot, especially children and as a source of energy in addition to its high nutritional value. In chocolate industry, many of ingredients such as cocoa, sugar, cocoa butter, fats, emulsifiers and flavorings play an important role in product quality. This research aims to produce chocolate nuggets using jaggery powder, which contains enormous wealth of minerals, protein, vitamins and useful sugar as compared to sugar. Chocolate nugget is formulated using jaggery powder, cocoa powder, cocoa butter, nuts and spices. Physical characteristics (Hardness and Color) of jaggery based nuggets were optimized using Response Surface Methodology (RSM).
Subscription Login to verify subscription
User
Notifications
Font Size


Abstract Views: 248

PDF Views: 0




  • Physical Characteristics of Optimized Jaggery Nuggets

Abstract Views: 248  |  PDF Views: 0

Authors

Neha Kulkarni
Department of Post Harvest Process and Food Engineering, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar Uttarakhand, India
Ashok Kumar
Department of Agricultural Engineering, Bihar Agriculture College, Sabour, Bhagalpur Bihar, India
P. K. Omre
Department of Post Harvest Process and Food Engineering, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar Uttarakhand, India

Abstract


Chocolate products are the most important products that are popular with a lot, especially children and as a source of energy in addition to its high nutritional value. In chocolate industry, many of ingredients such as cocoa, sugar, cocoa butter, fats, emulsifiers and flavorings play an important role in product quality. This research aims to produce chocolate nuggets using jaggery powder, which contains enormous wealth of minerals, protein, vitamins and useful sugar as compared to sugar. Chocolate nugget is formulated using jaggery powder, cocoa powder, cocoa butter, nuts and spices. Physical characteristics (Hardness and Color) of jaggery based nuggets were optimized using Response Surface Methodology (RSM).