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INTERNATIONAL JOURNAL OF CREATIVE RESEARCH THOUGHTS - IJCRT (IJCRT.ORG)
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ISSN Approved Journal No: 2320-2882 | Impact factor: 7.97 | ESTD Year: 2013
Call For Paper - Volume 12 | Issue 4 | Month- April 2024
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Paper Title
PREPARATION AND EVALUATION OF DARK CHOCOLATE WITH PALM JAGGERY
Authors
Pandge Vaishnavi Rajkumar
Keywords
Dark chocolate,paml jaggery
Abstract
Borassus flabellifer is Greek word commonly known as Palmyra palm. Neera is unfermented toddy obtained from palmyra trees. Many of the people are consuming the sap in the form of neera or toddy. Palm jaggery is a sugar rich and high medicinal properties product. There is a huge demand in the market for high nutritive products made with jaggery in place of refined sugar. This study was conducted to develop palm jaggery based chocolates. The palm jaggery chocolates-based chocolates was prepared with different proportions of palm jaggery, i.e., 50% respectively. These developed palm jaggery chocolates were acceptable with good flavour and desirable textural properties.
IJCRT's Publication Details
Unique Identification Number - IJCRT22A6917
Paper ID - 222688
Page Number(s) - h405-h431
Pubished in - Volume 10 | Issue 6 | June 2022
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Publisher Name - IJCRT | www.ijcrt.org | ISSN : 2320-2882
E-ISSN Number - 2320-2882
Cite this article
Pandge Vaishnavi Rajkumar, "PREPARATION AND EVALUATION OF DARK CHOCOLATE WITH PALM JAGGERY", International Journal of Creative Research Thoughts (IJCRT), ISSN:2320-2882, Volume.10, Issue 6, pp.h405-h431, June 2022, Available at :http://www.ijcrt.org/papers/IJCRT22A6917.pdf
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Submit Manuscript Online Impact Factor: 7.97 Review Results : Within 02-03 Days Paper Publication : Within 02-03 Days
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ISSN: 2320-2882 Impact Factor: 7.97 and ISSN APPROVED Journal Starting Year (ESTD) : 2013
ISSN and 7.97 Impact Factor Details
ISSN: 2320-2882 Impact Factor: 7.97 and ISSN APPROVED Journal Starting Year (ESTD) : 2013
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