Optimization of Guava Milk Chocolate using Response Surface Methodology

Diwakar Mishra^1*, Anil Kumar Chauhan², Rashmi Bhardwaj¹, Pramod kumar³ and Devbrat Yadav³

¹Dairy technology Section, ICAR- NDRI (SRS), Bangaluru-560030.

²Centre of Food Science and Technology, IAS, BHU, Varanasi -221005.

³Dairy Chemistry Section, ICAR-NDRI, Karnal-132001.

Corresponding Author E-mail: diwakar13ndri@gmail.com

DOI : http://dx.doi.org/10.13005/bbra/2322

ABSTRACT: Chocolate is a luxury food. It is not only popular among children, but also consumed by youth and old age persons. The present project was taken up to develop vitamin-C enriched guava milk chocolate. The purpose of addition of guava powder was to enhance nutritional and sensory qualities of chocolate. Guava is a very rich source of soluble dietary fiber and vitamin-C (an excellent antioxidant). The effect of various ingredients like guava powder, milk powder and cocoa powder on sensory characteristics of the prepared chocolate was studied and their levels were optimized using Response Surface Methodology (RSM) using regression equation model. Optimization of the product was done by maximising the score for sensory characteristics while keeping the hardness of the chocolate in range. The optimised guava milk chocolate constituted 14.13 percent guava power, 15 percent milk powder, 15 percent cocoa powder, 30 percent sugar and 30 percent cocoa butter.

KEYWORDS: nutritional; Methodology

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