Year: 2016 | Month: October | Volume 9 | Issue 5
Optimization and Storage Study of Banana Choco
Abstract:
Optimization of the process was done by using response surface methodology (RSM) for the development of banana chocolate. Sensory evaluation was performed by a semi-trained panel of 9 members on the basis of product’s color, body and texture and flavor. Statistical analysis showed that all the responses were significantly affected by independent variables. The banana chocolate was developed using the derived optimum processing conditions to check the validity of the quadratic model. The recommended optimum range for the development of banana chocolate is banana, cocoa powder and milk powder as 15-30g, 5-10g and 20-40g, respectively. Storage study of banana chocolate was performed at 2οC, 10οC and 25οC; storage at 2οC proved to be the best optimized storage condition.
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