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Title of article Optimisation of a process for cocoa-based vermicelli
Authors

Singh J., Lovely Professional University , Lovely Professional University

Kalyan K., Pondicherry University , Pondicherry University

Yikona A., The National Food and Nutrition Commission of Zambia , The National Food and Nutrition Commission of Zambia

Sen S., Lovely Professional University , Lovely Professional University

Kaur S., Lovely Professional University , Lovely Professional University

Gat Y., Lovely Professional University , Lovely Professional University

Kaur N., Centennial College , Centennial College

Rasane P., Lovely Professional University , Lovely Professional University

Section: FOOD PRODUCTION TECHNOLOGY
Year 2018 Issue 2 DOI 10.21603/2308-4057-2018-2-291-295
Annotation Due to its health promoting properties owing to a high phenolic content and sensory acceptability, cocoa has gained interest as an additive of choice in many food products. The purpose of this study was to incorporate cocoa powder (CP) in vermicelli. Different proportions of cocoa powder (5, 10, 15 and 20%) were prepared by mixing it into a blend of wheat flour and rice flour (60:40) as base ingredients. The quality parameters, including nutritional characteristics, antioxidant activity, cooking and functional properties, and sensory acceptability, were studied. The nutritional profiling showed a significant (p < 0.05) increase in the protein, fat, ash, and carbohydrate alongside a significiant decrease in the moisture content. Similarly, an antioxidant activity increased significantly at p < 0.05, with the increase of cocoa powder concentration. It can be concluded that vermicelli with the 10% cocoa powder incorporated was the best treatment since it was rated as the highest in overall acceptability compared to the other formulations. The bulk density, cooked weight, cooking time, gruel solid loss, and water absorption capacity of samples with 10% cocoa powder were 0.714 g/cm3, 11.56 g, 7.21 min, 0.47 g/100 g, and 146%, respectively. The energy value of the optimised cocoa-based vermicelli was 375 kcal/100g of sample.
Keywords Cocoa powder, antioxidant, vermicelli, nutritional profiling, cooking properties
Artice information Received June 26, 2018
Accepted August 2, 2018
Available online December 20, 2018
Imprint article Singh J. Optimisation of a process for cocoa-based vermicelli / Singh J., Kalyan K., Yikona A., Sen S., Kaur S., Gat Y., Kaur N., Rasane P. // Food and Raw Materials, 2018, vol. 6, no. 2, pp. 291–295.
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