Vol. 11, Special Issue 11 (2022)

Author(s):
Suka Thangaraju and Venkatachalapathy Natarajan

Abstract:
The main aim of this research is to study the effect of different proportions of rice bran lecithin and soy lecithin on the proximate composition of dark chocolates. Moisture content, carbohydrate, protein, fat, ash content, and energy values were calculated. The observed data revealed no discernible difference in the chocolate’s proximate composition. Increasing the cocoa content and reducing the fat content of dark chocolate leads to enhancing the health benefits. Soy lecithin is allergic to some individuals; rice bran lecithin can be the best alternative.