Vol. 11, Issue 8 (2022)

Author(s):
D Neelamani Durga, DV Swami, P Ashok and DR Salomi Suneetha

Abstract:
The present experiment entitled Effect of jackfruit (Artocarpus heterophyllus Lam.) pulp powder on qualitative characters of chocolate preparation” was carried out at Post Harvest Technology Research Station, Venkataramannagudem, Dr. Y.S.R. Horticultural University, West Godavari District, Andhra Pradesh. The experiment was conducted in Completely Randomized Design with eight treatments and three replications. In this experiment first prepared the jackfruit pulp powder after that prepared the chocolate by incorporation of jackfruit variants with different levels (5 g, 10 g, 15 g, 20 g, 25 g, 30 g and 35 g) by double boiling method. Then the moulded chocolates were wrapped with aluminum foil and studied the storage life (up to 2 months) of chocolate. The findings revealed that, lowest moisture content (2.27%), titratable acidity (5.30%) and highest total soluble solids (70.04⁰ Brix), Ascorbic acid (95.09 mg), reducing sugars (4.40%), total sugars (47.04%), non-reducing sugars (42.83%) in T₃ (chocolate with 15 g jackfruit pulp powder + 20 g Cocoa powder + 15 g Milk powder + 60 g Sugar powder + 50 g Cocoa Butter) was recorded and highest β-carotene (0.85) and sensory score for overall acceptability (8.73) in T₇ (chocolate with 35 g jackfruit pulp powder + 20 g Cocoa powder + 15 g Milk powder + 60 g Sugar powder + 50 g Cocoa Butter) jackfruit pulp powder chocolate which was stored under refrigerated condition. Finally T₇ treatment was found be best among all treatments.