Standardization of Optimal Level of Coconut Variants in Chocolates Based on Consumer Acceptance

V. Divya¹* D. Baskaran² and K. S. Gnanalaksshmi³

¹College of Food and Dairy Technology, TANUVAS, Chennai, India, 600 052
²Faculty of Food Sciences, College of Food and Dairy Technology, TANUVAS, Chennai, India, 600 052
³College of Food and Dairy Technology, TANUVAS, Chennai - 52, India.

Corresponding Author Email: divsarivan@gmail.com

A study was carried out to produce chocolates from coconut variants viz, coconut oil, coconut cream and coconut milk as a substitute for cocoa butter. The chocolate prepared with 40% cocoa butter was taken as control. The preliminary trials were conducted with different composition of ingredients for the optimization of the level of substitution of coconut variants. Cocoa butter substituted at the levels of 10 %, 20 % and 30 % by coconut oil, coconut cream and coconut milk respectively were optimized based on the consumer acceptance. The raw materials used in the fabrication of chocolate were subjected to analysed for Peroxide value (PV), Acid Value (AV) and Free Fatty Acid (FFA) content and were found to have desirable oxidative stability.

Cocoa Butter; Coconut Oil; Coconut Cream; Coconut Milk; Optimization: Consumer acceptance; Oxidative stability

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