Vol. 12, Issue 10 (2023)

Author(s):
Divya, AA Sawant, YP Khadethod, PS Sawant and CD Pawar

Abstract:
Kokum butter is a by-product of kokum fruit and has a potential to replace the cocoa butter in chocolate making. In recent, days due to lower production of cocoa beans the price of cocoa butter has been increasing. Economically viable kokum butter can be a good substitute for cocoa butter in chocolate making which has the similar properties as that of cocoa butter. This experiment presents the utilization of kokum butter in chocolate making. The chocolates have been prepared by using kokum butter in different percentage by volume viz 5%, 10%, 15%, 25% and 50%. The best result has been obtained in 25% by volume of kokum butter. This chocolate is further examined to obtain the physiochemical properties and same has been compared with locally available chocolate in the market. In addition, the cost estimation of the chocolate has been done.