Utilization of grape powder in the development of chocolate and caramel coated designer chhana delights. Issue 6 (12th November 2018)

• Record Type: Journal Article
• Authors: Simranjeet, Kaur; Kumar, Sunil; Ramandeep, Kaur
• Is Part Of: Nutrition & food science. Volume 48:Issue 6(2018)
• Page Start: 886
• Page End: 898
• Publication Date: 2018-11-12
• Subjects: Chocolate -- Quality parameters -- Caramel -- Chhana delights -- Grape powder; Nutrition -- Periodicals; Food -- Periodicals; 664.005
• DOI: 10.1108/NFS-02-2018-0050
• Languages: English
• ISSNs: 0034-6659

Abstract

Abstract : Purpose: The purpose of this paper was to evaluate the effect of grape powder on the proximate, physicochemical and sensory quality of chocolate- and caramel-coated chhana (traditional dairy product obtained by acid coagulation of hot milk) delights. Design/methodology/approach: The study was designed to evaluate the effect of grape powder on the quality characteristics of chocolate- and caramel-coated chhana delights. The product was developed by incorporating different levels of grape powder (2, 4 and 6 per cent), and further, the product was analysed for proximate, physicochemical and sensory parameters. Findings: In chocolate-coated chhana delights, moisture ( p = 0.01), ash ( p = 0.03) and water activity ( p = 0.02) increased significantly at 6 per cent level of grape powder incorporation, whereas pH ( p > 0.01) showed a significant decreasing trend at 4 and 6 per cent level of grape powder incorporation. Chocolate coating loss ( p = 0.02) was found to be significantly higher at 6 per cent level of addition. Cooking yield ( p > 0.01) of chocolate-coated chhana delights increased significantly at 4 and 6 per cent level of grape powder incorporation. In caramel-coated chhana delights, moisture ( p > 0.01) and ash ( p = 0.02) content increased significantly at 6 per cent level of grape powder addition, and pH ( p > 0.01) value decreased significantly at 6 per cent level of grape powder addition, whereas results were found to be vice versa in case of water activity ( p = 0.01) and titratable acidity ( p = 0.03) at 6 per cent level of grape powder addition. Originality/value: Designer confection could be developed for school going children by incorporating grape powder in the formulation of chocolate- and caramel-coated chhana delights.