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Nagura, J., Iso, H., Watanabe, Y., Maruyama, K., Date, C., Toyoshima, H., Yamamoto, A., Kikuchi, S., Koizumi, A., Kondo, T. and Wada, Y. (2009) Fruit, Vegetable and Bean Intake and Mortality from Cardiovascular Disease among Japanese Men and Women: The JACC Study. British Journal of Nutrition, 102, 285-292.
https://doi.org/10.1017/S0007114508143586

has been cited by the following article:

• TITLE: Formulation and Optimization of Constituent in Legumes-Based Milk Chocolate Fortified with Citrus Peel Powder

  AUTHORS: Preethini Selvaraj, Anhuradha Shanmugam, Arrivukkarasan Sanjeevirayar

  KEYWORDS: Bioactive Compounds, Chocolate, Citrus Peel, Ingredients, Legumes, Optimization, Sensory

  JOURNAL NAME: Food and Nutrition Sciences, Vol.13 No.6, June 30, 2022

  ABSTRACT: The present study was employed to optimize the process for development of legumes-milk based chocolate using peanut (PN) and yellow-pea (YP) milk using Response surface methodology (RSM). Different combinations of legumes-milk chocolate at various ratios of PN:YP milk with fixed concentration of other regular ingredients were prepared, and the finest combination (1:1) was selected on the basis of their sensory and nutritional properties. PN and YP milk, Jaggery (JG), Butter (BT), and Citrus Peel Powder (CPP) served as independent variables while the dependent variables were allocated to the regression equation to determine folic acid (R2 = 93.15) along with protein content (R2 = 93.11) and vitamin C (R2 = 90.57). The nutritional parameters such as Folic acid, Protein and Vitamin C content were found to be optimum in the milk chocolate. The optimized concentrations of PNM, YPM, JG, BT and CPP were found to be 5.0 ml, 5.5 ml, 18.1 g, 2.9 g and 0.53 g respectively. Addition of JG had an interactive effect on folic acid in YP milk (p and CPP shows a significant. Enhancement of vitamin C was perceived in legume based milk chocolate than the control chocolate due to supplement of CPP.