Home           Contact us           FAQs           
 
   Journal Page   |   Aims & Scope   |   Author Guideline   |   Editorial Board   |   Search
    Abstract
2009 (Vol. 1, Issue: 1)
Article Information:

Physico-Chemical and Sensorial Characteristics of Chocolate Prepared from Soymilk

A.A. Gatade, R.C. Ranveer and A.K. Sahoo
Corresponding Author:  Rahul C. Ranveer 

Key words:  Soymilk, chocolate, Lactose free, Chocolate , cholesterol free, sensory parameters,
Vol. 1 , (1): Page No: 1-5
Submitted Accepted Published
2009 August, 25 2009 Sept., 09
Abstract:

The demand of milk product is increasing. Among all the milk products chocolate is mostly preferred confectionary product. In the present research the beany flavour of soymilk was reduced to a greater extent by autoclaving and washing. Various combinations of ingredients were tried for preparation of soymilk chocolate. Among the entire formulations sample O had excellent appearance, color, glossiness and smooth texture. It also contained moisture (10.40%), protein (4.06% ), fat (27.96%), ash (1.20%) and carbohydrate (56.38%). This sample scored maximum sensory scores with respect to color, flavour, taste, mouthfeel and texture among all samples.
Abstract PDF HTML
  Cite this Reference:
A.A. Gatade, R.C. Ranveer and A.K. Sahoo, 2009. Physico-Chemical and Sensorial Characteristics of Chocolate Prepared from Soymilk.  Advance Journal of Food Science and Technology, 1(1): Page No: 1-5.
    Advertise with us
 
ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
Submit Manuscript
   Current Information
   Sales & Services
   Contact Information
  Executive Managing Editor
  Email: admin@maxwellsci.com
  Publishing Editor
  Email: support@maxwellsci.com
  Account Manager
  Email: faisalm@maxwellsci.com
  Journal Editor
  Email: admin@maxwellsci.com
  Press Department
  Email: press@maxwellsci.com
Home  |  Contact us  |  About us  |  Privacy Policy
Copyright © 2009. MAXWELL Science Publication, a division of MAXWELLl Scientific Organization. All rights reserved