TITLE:
Diet Chocolates and Replacement of Cocoa Powder with Jackfruit Seed Powder
AUTHORS:
Akshaya Ravindran, Maya Raman, Ninisha Babu, Ammu Dinakaran, T. V. Sankar, T. K. Srinivasa Gopal
KEYWORDS:
Diet Chocolate, Stevia, Sucralose, Jackfruit Seed Powder, Glycemic Index
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.11 No.3,
March
19,
2020
ABSTRACT: 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.