Development of functional chocobar and sensorial analysis

Abstract

The present research focusses on developing functional chocobar incorporating pineapple fruit pulp and natural sweeteners viz. jaggery and palm sugar as two different products. Based on the sensory evaluation of chocobar, 15 per cent inclusion level of pineapple pulp was found to be ideal. For incorporating jaggery as a natural sweetener, 7.5 per cent attained higher sensory scores compared to 5 and 10 per cent jaggery in chocobar. Similarly, the overall acceptability projected 7.5 per cent as an ideal level for palm sugar incorporated functional chocobar. On cost analysis, the control chocobar had lower cost (Rs. 125.52/litre) than the functional chocobar prepared. The functional chocobar containing jaggery had lower cost of production (Rs. 137.52/litre) than the palm sugar admixed chocobar (Rs. 148.02/litre) due to the higher cost of palm sugar in the market.