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NUTRIENT FORTIFICATION OF CHOCOLATE WITH FISH PROTEIN CONCENTRATES AND COLLAGEN FOR BETTER QUALITY

Indian Agricultural Research Journals

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Title NUTRIENT FORTIFICATION OF CHOCOLATE WITH FISH PROTEIN CONCENTRATES AND COLLAGEN FOR BETTER QUALITY
 
Creator M., MUKESHKANNAN
DHAR, BAHANI
DAS, RUPALI
SINGH, ADITYA
SHARMA, ASWIN
 
Subject Chocolate
Cocoa powder
Confectionary products
Fish protein concentrate
Fish scale collagen
 
Description  The nutritional perception and textural quality of chocolate were improved by incorporating fish protein concentrate  (FPC) @ 5% and collagen @ 10% extracted from Rohu fish muscle and scale, respectively. Cocoa powder was replaced with FPC @ 5% in the original composition to enhance the protein content of the chocolate. The protein and moisture content increased steadily with increased FPC concentration, while the ash, lipid, and carbohydrate content decreased.  L* (lightness) and b* (yellowness) values of fortified chocolates increased with FPC concentration, whereas a* value gradually decreased. Hardness also improved significantly (p<0.05) in fortified chocolate (5% FPC and 10% collagen). The chocolate with the addition of 5% FPC and 10% fish scale collagen had higher acceptance among panelists, as indicated in sensory evaluation scores, and was recommended for further study.
 
Publisher Inland Fisheries Society of India
 
Date 2024-08-07
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://epubs.icar.org.in/index.php/JIFSI/article/view/153756
10.47780/jifsi.55.4.2023.153756
 
Source Journal of the Inland Fisheries Society of India; Vol. 55 No. 4 (2023): Journal of Inland Fisheries Society of India; 412-421
0379-3435
10.47780/jifsi.55.4.2023.%a
 
Language eng
 
Relation https://epubs.icar.org.in/index.php/JIFSI/article/view/153756/55408
10.47780/jifsi.55.4.2023.153756