Organoleptic Properties of Chocolate Coated Chinese Chestnut
G. Gupta *
Department of Food and Nutrition, Babasaheb Bhimrao Ambedkar University (A Central University), Lucknow, Uttar Pradesh, India.
S. Mishra *
School for Home Science, Babasaheb Bhimrao Ambedkar University (A Central University), Lucknow, Uttar Pradesh, India.
A. Chakrobarty
Department of Food and Nutrition, Babasaheb Bhimrao Ambedkar University (A Central University), Lucknow, Uttar Pradesh, India.
P. Dubey
Department of Food and Nutrition, School of Home Sciences, Babasaheb Bhimrao Ambedkar University (A Central University), Lucknow, Uttar Pradesh, India.
P. Shankar
Department of Food and Nutrition, School of Home Sciences, Babasaheb Bhimrao Ambedkar University (A Central University), Lucknow, Uttar Pradesh, India.
*Author to whom correspondence should be addressed.
Abstract
Chinese chestnuts native to countries like Taiwan, China, Korea shows a great tool as to deal with several body ails. The main objective of this experimental study was to standardize and develop the value product from Chinese chestnut to alleviate ails in all age groups.
Not only to add value to the product but also to introduce the nut to the people residing in different parts of but also to people all over the world. As there are limited number of studies focusing on the presence of vitamins in Castanea crenata, C. dentata and C. mollissima.
The study was carried out to use Chinese chestnut with three different chocolates and flaxseeds for production of the confection- chocolate coated chestnut and flaxseed mix.
The raw material was obtained from Uttarakhand and was processed later using methods like roasting, sun drying etc.
For the packaging of the products, colorful foils were used as primary packaging material and then attractive cardboard boxes as the secondary packaging, which protects the confection against biological, chemical, physical factors. These confections were prepared from Chinese chestnut and are evaluated for their sensory properties. In sensory evaluation all three confection samples T1, T2, T3 were accepted.
Keywords: Chinese chestnut, chocolate, sensory evaluation, alleviating ails, packaging