Chocolate is a very popular food product that is relished by millions of people for its unique, rich and sweet taste. The health benefits of chocolate are immense which is attributed to its high polyphenolic content. ...Chocolate is a very popular food product that is relished by millions of people for its unique, rich and sweet taste. The health benefits of chocolate are immense which is attributed to its high polyphenolic content. In the current study, the diet chocolates using natural and artificial sweeteners were developed. Also, the jackfruit seed powder after fermentation (anaerobic and aerobic) was used to replace cocoa powder by 10%. The physiochemical and glycemic index of the chocolates were analyzed. The physiochemical analysis of the chocolates indicated that substitution of jackfruit seed powder did not alter significantly the proximate composition. It was found out that the glycemic index and glycemic load of the chocolates were significantly lower than commercial milk chocolate, which makes it a suitable food product for diabetic and other groups. The samples were packed in pouches made of metallised polyester films laminated with polyethylene for storage studies. Instrumental textural studies were in concordance with sensory observation, indicating that the product remained stable for 3 months at room temperature (26°C ± 2°C). The color of the product remained similar throughout the storage period indicating stable structural and surface characteristics. Hence, the chocolates developed using natural and artificial sweeteners have low GI and will minimize the risk of several chronic diseases including diabetes and the use of jackfruit seed powder as a substitute for cocoa powder has not altered any of the characteristic features of chocolate.展开更多
This work reports aspect related to nano-sized particles of jackfruit seed.FTIR spectrum was recorded for functional groups analysis and EDAX analysis was done to identify the various elements of the sample.Both FTIR ...This work reports aspect related to nano-sized particles of jackfruit seed.FTIR spectrum was recorded for functional groups analysis and EDAX analysis was done to identify the various elements of the sample.Both FTIR and EDAX analysis results indicated the presence of Starch.FTIR analysis confirmed the availability of anti-microbial Sulphur derivatives compounds.Microbiology assay found that jackfruit seed nanoparticles were effective against Escherichia coli and Bacillus megaterium bacteria.This work also investigated about the dual-function of the sample i.e.food ingredients possessing antimicrobial activities.Specific surface area of bacteria analysis revealed that it played a major role while on reactions with jackfruit seed nanoparticles.展开更多
文摘Chocolate is a very popular food product that is relished by millions of people for its unique, rich and sweet taste. The health benefits of chocolate are immense which is attributed to its high polyphenolic content. In the current study, the diet chocolates using natural and artificial sweeteners were developed. Also, the jackfruit seed powder after fermentation (anaerobic and aerobic) was used to replace cocoa powder by 10%. The physiochemical and glycemic index of the chocolates were analyzed. The physiochemical analysis of the chocolates indicated that substitution of jackfruit seed powder did not alter significantly the proximate composition. It was found out that the glycemic index and glycemic load of the chocolates were significantly lower than commercial milk chocolate, which makes it a suitable food product for diabetic and other groups. The samples were packed in pouches made of metallised polyester films laminated with polyethylene for storage studies. Instrumental textural studies were in concordance with sensory observation, indicating that the product remained stable for 3 months at room temperature (26°C ± 2°C). The color of the product remained similar throughout the storage period indicating stable structural and surface characteristics. Hence, the chocolates developed using natural and artificial sweeteners have low GI and will minimize the risk of several chronic diseases including diabetes and the use of jackfruit seed powder as a substitute for cocoa powder has not altered any of the characteristic features of chocolate.
文摘This work reports aspect related to nano-sized particles of jackfruit seed.FTIR spectrum was recorded for functional groups analysis and EDAX analysis was done to identify the various elements of the sample.Both FTIR and EDAX analysis results indicated the presence of Starch.FTIR analysis confirmed the availability of anti-microbial Sulphur derivatives compounds.Microbiology assay found that jackfruit seed nanoparticles were effective against Escherichia coli and Bacillus megaterium bacteria.This work also investigated about the dual-function of the sample i.e.food ingredients possessing antimicrobial activities.Specific surface area of bacteria analysis revealed that it played a major role while on reactions with jackfruit seed nanoparticles.
