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International Journal of Applied Chemical and Biological Sciences

ISSN: 2582-788X (Online)

International Journal of Applied Chemical and Biological Sciences
Home Archive Volume 1 - Issue 2 PROXIMATE ANALYSIS OF CHOCOLATES AVAILABLE IN INDIAN MARKET

Volume 1   Issue 2

Research Article

PROXIMATE ANALYSIS OF CHOCOLATES AVAILABLE IN INDIAN MARKET

Article Identifier: https://identifier.visnav.in/1.0001/ijacbs-20h-02606/
Abstract

Chocolate is a unique flavoured food used in our society for more than 2000 years. From the fresh aroma to the brownish colour and the melting sensation that is felt in mouth after consumption makes it most likely food that is passed on, on occasion, loved by kids and making it one of the most major product of food industry. This research tries to put a glimpse on positive impacts as well as toxic impact of chocolate consumption by estimating various parameters about nutrients such as protein, fat, sugar, caffeine and antioxidant contents. Certain other parameters like pH and conductance are also observed. The chocolate samples used in this research are three of types that is dark, milk and white. These are collected from a variety of sources like retail market, home-made brands, cacao chocolate, organic chocolate and lastly pure form of ingredients (cocoa powder, cacao powder and cocoa butter /Theobroma oil). Results are obtained for all 14 samples, individual result of nutrient parameter will help the consumer to understand the parameter better and focus on comparison of one particular parameter in variety of chocolate. This results from the research states that dark chocolate is the most preferable and nutrient rich as compared to other chocolates. Cacao chocolate and organic chocolates can at times be a more preferable due to their nutrient value. Therefore, it is important to choose chocolates wisely as health should not be compromised because of taste

Keywords: Chocolates Proteins Fats Antioxidant activity Sugar
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