Physicochemical properties and sensory attributes of chocolate coated chhana confection incorporated with mango powder and pineapple powder

Abstract

The study was designed to evaluate the effect of mango powder and pineapple powder on the quality characteristics of chocolate coated chhana confection. The product was developed by incorporating different levels of mango powder and pineapple powder (2%, 4% and 6%) and the prepared samples were analysed for proximate, physicochemical and sensory parameters. Moisture content of chocolate coated chhana confection increased significantly (p 0.05) effect was observed on moisture content of confection incorporated with pineapple powder. Ash content increased significantly (p 0.05) effect on cooking yield of the product. Chocolate coating loss from the surface of chhana confection was found to be significantly (p 0.05) effect on L* value but b*value increased significantly (p<0.05) at 4% and 6% level when compared to control. Chhana confection exhibited superior sensory characteristics at 4% level of mango powder and pineapple powder addition as compared to control samples.