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Effect of addition of Curcumin on Quality of Chocolate.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/13014/
 
Title Effect of addition of Curcumin on Quality of Chocolate.
 
Creator Reeni Ann, Geevarghese
 
Subject 25 Sugar/Starch/Confectionery
30 Spices/Condiments
 
Description Curcumin is the yellow pigment associated with turmeric, and to a lesser extent ginger. It is a small molecule that is prototypically 'curcuminoid', and has effects similar to other polyphenols but unique in a way as it is a different class of polyphenol. This was added to chocolate to improve the functionality of chocolate. The process for preparation of chocoloates with added curcumin was standardized. The effect of addition of curcumin on the physico-chemical and sensory quality of chocolate was studied .
 
Date 2017
 
Type Student Project Report
NonPeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13014/1/REENI%20ANN%20GEEVARGHESE.pdf
Reeni Ann, Geevarghese (2017) Effect of addition of Curcumin on Quality of Chocolate. [Student Project Report] (Submitted)