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International Research Journal of Engineering and Technology (IRJET)

e-ISSN: 2395-0056

Volume: 09 Issue: 09 | Sep 2022

p-ISSN: 2395-0072

www.irjet.net

Development and Sensory Evaluation of Amaranth chocolate. Abhishek Ranvare1, Harshad Nikam2, Abhishek Pujari3, P.R.Dure4 Student, Dept. of Food processing and packaging, Yashwantrao Chavan institute of science, Satara. Student, Dept. of Food processing and packaging, Yashwantrao Chavan institute of science, Satara. Student, Dept. of Food processing and packaging, Yashwantrao Chavan institute of science, Satara. Assistant professor, Dept. of Food processing and packaging, Yashwantrao Chavan institute of science, Satara. ---------------------------------------------------------------------***---------------------------------------------------------------------

Abstract –

amaranth grain helps in lowering the cholesterol level. It contains significant amount of dilatory fiber which helps in preventing the arthrosclerosis.(Bhavani, 2018) In the early civilization people were recognized the importance of six nutrient. Amaranth is beneficial in the growth of infants and it is good source of energy. It is the best source of macronutrients and shoes anti-inflammatory effect on body (Venskutonis & Kraujalis, 2013) In the developing countries amaranth grains received a great attention to overcome the protein malnutrition. The c- and d- tocotrienols are tocopherols present in amaranth seeds with the unsaturated form of vitamin E. It is a gluten free grain and hence easily digested. It also has several health benefits such as lowering blood plasma level, promoting the immune system, reduce es the blood sugar level and also helps to maintain the of hypertensions and anemia. Traditionally it also used to recover from illness and as ingredient in various fasting dishes. (Bhat et al., 2015)

The Sensory & analytical study of Amaranth Chocolate was carried out. The main objective of Amaranth Chocolate is to control hunger. Chocolates act as Functional food, preventing in diseases like coronary heart disease & hypertension. The main ingredients of Amaranth Chocolate are Amaranth, puffed rice, Dates & Dark chocolate. Amaranth is one of the pseudo cereals with a high amount of protein compared with other cereals. Amaranth & Puffed rice is available in bulk form in the Satara market. The dates act as a natural sweetener in Amaranth chocolate giving the sweet test. Amaranth & Dark Chocolate have the same health benefits as managing the blood cholesterol level & hypertension conditions. This chocolate is a good source of energy which gives 417.0Kcal/100g.

Keywords- Amaranth, chocolate, Dark chocolate, energy, hunger.

Dark cholates are powerful source antioxidants with several health benefits. The flavon-3-ols compound present in dark chocolate helps in preventing the cardiovascular diseases. It also helps to prevent the arthrosclerosis by thickening and hardening and hardening of arteries. The presence of antioxidants reduces the oxidative stresses and helps to increase the endothelial function ,sensitivity of insulin receptors. It does not spike the blood sugar level. (Haritha et al., 2014)

1. Introduction The Amaranth Chocolate is made by Amaranth, dates, Puffed rice and dark chocolate. Basically, in this chocolate all the ingredients are rich source of antioxidants. According to research of national science academy, men require 2,300Kcal/day and women requires 1,900 Kcal/day. Food that we are eating is not sufficient to meet our daily requirement of nutrients. The lack of these macronutrients & micronutrients can lead to malnutrition.(Dendavey, 2020) Dates are mainly grown in the middle east countries. They are the excellent source of natural sweetener with rich source protein which helps in muscle building. It contains vitamins such as B1,B2,B3,A and C. It plays prominent role in lowering the blood sugar level a helps to reduce blood pressure. It can be eaten in dry or soft form, used in various products such as breads, cakes, ice-creams. They show significant organoleptic properties.( Erukainure,2010)

2. Materials and Methods. Materials: - Materials are procured from the local market. Flow chart of preparation of Amaranth Chocolate. Selection of Raw Material

Amaranth also known as ‘Ramdana’ and ‘Rajgira’ which is classified as starchy cereal. It is gluten free but not digestible in the raw form. It contains greater amount protein than other cereals. Lysine is an amino acid which is found in law quantity in other grains. It is good source of B7 Vitamin and calcium. The phytosterols found in

Impact Factor value: 7.529

Remove the seeds from dates.

Mix the all ingredients except dark chocolate.

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