International Journal of Application or Innovation in Engineering & Management
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ISSN 2319 – 4847
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Call for Paper, Published Articles, Indexing Infromation PRELIMINARY STUDY ON THE PRODUCTION AND CHARACTERIZATION OF LEGUMES BASED MILK CHOCOLATE FOR USE AS A DAIRY MILK SUBSTITUTE, Authors : S Preethini, P Manivannan, S Arrivukkarasan, S Anhuradha, International Journal of Application or Innovation in Engineering & Management (IJAIEM), www.ijaiem.org
Volume & Issue no: Volume 9, Issue 10, October 2020

Title:
PRELIMINARY STUDY ON THE PRODUCTION AND CHARACTERIZATION OF LEGUMES BASED MILK CHOCOLATE FOR USE AS A DAIRY MILK SUBSTITUTE
Author Name:
S Preethini, P Manivannan, S Arrivukkarasan, S Anhuradha
Abstract:
ABSTRACT The present study was carried out to standardize the production of legumes based milk chocolates and evaluate the acceptability of these chocolates. Among the plant based legumes-milk, soy-bean (SB) milk and yellow-pea (YP) milk exhibits higher moisture content, protein, minerals and vitamins, whereas peanut (PN) milk contains a high amount of carbohydrates, fats and folic acid. In addition, jaggery was used instead of sugar for its rich source of carbohydrates and vitamin C. Chocolates were produced at four ratios, namely 1:1, 1:2, 1:3 and 1:4 with PN:YP and PN:SB, and favoured on the basis of their sensory as well as physico-chemical properties. Carbohydrates and fats serve as a main source of energy, the 45% of carbohydrates and 30.7% of fats in PN: SB milk chocolate relatively represents a high energy source and gives better mouth feel. Among the produced legumes-based milk chocolates, sodium and potassium were higher in PN:SB milk chocolates than those in PN:YP milk chocolates. Furthermore, chocolates produced at 1:2 and 1:1 ratios had good flavour, taste, texture, colour and overall acceptability for PN:SB and PN:YP respectively, and the average scores of each attribute were represented in radar charts. Keywords:Leguminous chocolate,Milk alternatives,Soy-Bean, Yellow-Pea, Peanut, Sensory analysis.
Cite this article:
S Preethini, P Manivannan, S Arrivukkarasan, S Anhuradha , " PRELIMINARY STUDY ON THE PRODUCTION AND CHARACTERIZATION OF LEGUMES BASED MILK CHOCOLATE FOR USE AS A DAIRY MILK SUBSTITUTE " , International Journal of Application or Innovation in Engineering & Management (IJAIEM), Volume 9, Issue 10, October 2020 , pp. 037-046 , ISSN 2319 - 4847.
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