Standardisation and acceptability of dairy products with Cocoa Mass
By: Sunita Nair.
Contributor(s): Usha V (Guide).
Material type:
BookPublisher: Vellanikkara Department of Home Science, College of Horticulture 2002DDC classification: 640 Online resources: Click here to access online Dissertation note: MSc Abstract: Standardisation and acceptability of dairy products namely milk
chocolate, burfi, fudge, biscuits and ice cream were conducted by incorporating
cocoa mass at 5 per cent and 10 per cent levels. The cocoa beans were roasted for 5
minutes and 10 minutes Shelf life of cocoa mass for three months was also
assessed under ambient conditions.
The results of the study indicated that the cocoa mass which was
initially a powder got clumped by the third month and was insoluble in warm
water.
-The microbial count and peroxide values in cocoa mass increased
gradually for both 5 minutes and 10 minutes roasting and recorded highest during
the third month. Comparatively cocoa mass made by 10 minutes roasting had
significantly low microbial count and peroxide value.
The sensory evaluation of milk chocolate showed the products
incorporated with cocoa mass at 5 per cent level were more acceptable. Ten per
cent level was acceptable if the cocoa beans were roasted for 5 minutes
The sensory evaluation of burfi showed 5 per cent level of incorporation
of cocoa mass to be more acceptable. Five per cent level and roasted for 5 minutes
were found to have optimum scores. Ten minute roasting with 10 per cent
incorporation of cocoa mass made the product bitter and flowy.
The sensory evaluation of fudge showed that there was a significant
decrease in the Period mean of acceptability of texture and taste of fudge by the
third month, thus 5 per cent incorporation of cocoa mass with cocoa beans roasted
for 5 minutes was found to have the highest acceptability.
The Period mean of taste of biscuit increased upto the second month.
During the third month significant decrease was observed. Five per cent level
incorporation of cocoa mass was more acceptable.
The taste of ice cream showed a significant decrease in Period mean by
the third month. Five per cent level incorporation of cocoa mass was. found to have
better acceptance in all criterias.
Thus it was observed that 10 per cent level of cocoa mass incorporation
which was roasted for 10 minutes, resulted in least acceptable products. If the
••
cocoa beans were roasted for 5 minutes, it was better accepted. All the products
were found to be highly acceptable at 5 per cent level incorporation of cocoa mass
especially 5 minutes roasting gave a better result.
All the five products were more acceptable by the panel members
selected from college going students.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Theses
|
KAU Central Library, Thrissur Theses | 640 SUN/ST (Browse shelf) | Available | 171969 |
MSc
Standardisation and acceptability of dairy products namely milk
chocolate, burfi, fudge, biscuits and ice cream were conducted by incorporating
cocoa mass at 5 per cent and 10 per cent levels. The cocoa beans were roasted for 5
minutes and 10 minutes Shelf life of cocoa mass for three months was also
assessed under ambient conditions.
The results of the study indicated that the cocoa mass which was
initially a powder got clumped by the third month and was insoluble in warm
water.
-The microbial count and peroxide values in cocoa mass increased
gradually for both 5 minutes and 10 minutes roasting and recorded highest during
the third month. Comparatively cocoa mass made by 10 minutes roasting had
significantly low microbial count and peroxide value.
The sensory evaluation of milk chocolate showed the products
incorporated with cocoa mass at 5 per cent level were more acceptable. Ten per
cent level was acceptable if the cocoa beans were roasted for 5 minutes
The sensory evaluation of burfi showed 5 per cent level of incorporation
of cocoa mass to be more acceptable. Five per cent level and roasted for 5 minutes
were found to have optimum scores. Ten minute roasting with 10 per cent
incorporation of cocoa mass made the product bitter and flowy.
The sensory evaluation of fudge showed that there was a significant
decrease in the Period mean of acceptability of texture and taste of fudge by the
third month, thus 5 per cent incorporation of cocoa mass with cocoa beans roasted
for 5 minutes was found to have the highest acceptability.
The Period mean of taste of biscuit increased upto the second month.
During the third month significant decrease was observed. Five per cent level
incorporation of cocoa mass was more acceptable.
The taste of ice cream showed a significant decrease in Period mean by
the third month. Five per cent level incorporation of cocoa mass was. found to have
better acceptance in all criterias.
Thus it was observed that 10 per cent level of cocoa mass incorporation
which was roasted for 10 minutes, resulted in least acceptable products. If the
••
cocoa beans were roasted for 5 minutes, it was better accepted. All the products
were found to be highly acceptable at 5 per cent level incorporation of cocoa mass
especially 5 minutes roasting gave a better result.
All the five products were more acceptable by the panel members
selected from college going students.
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