Development of millet, cereals and ghee residue based chocolate as a functional food

Abstract:

Chocolates act as functional food, satieties hunger and claim to prevent health problems like hypertension & coronary heart disease. To optimize the level of basic ingredients, amaranth (Rajgiro), sorghum (Juwar) & oat were added in total eight different combinations whereas ghee residue and cocoa powder was ranging from 8-10% and 3-10%, respectively. The product with amaranth, sorghum & oat in equal proportion (10%) and ghee residue & cocoa powder @ 10% & 5%, respectively, received highest score for all sensory attributes. The nutritional profile of optimized product was characterized as 5.18 g protein, 61.89 g carbohydrates, 25.09 g fat, and 2.10 g dietary fiber with iron (2.30 mg), Potassium (90.14 mg), calcium (25.14 mg) and sodium (30.15 mg) per 100 g. Microbiological testing revealed a total plate count of 210 cfu/g, while coliforms, yeast, and moulds were not detected (<10 cfu/g) in the millet & cereal based chocolate, indicating satisfactory hygienic quality. This product can be served as a good source of energy that gives 494.09 Kcal/100 g.