Production and initial shelf life study (ISLS) of coconut barfi chocolat / Norazlina Ali
Two different formulations of coconut barfi chocolate were developed which varied amount in sugar and glucose syrup. Twenty three out of thirty panellists preferred formulation 2 which less in sugar content. Shelf life study of coconut barfi chocolate was carried out at room temperature (28-30°C) fo...
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| Format: | Thesis |
| Language: | English |
| Published: |
2003
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| Online Access: | https://ir.uitm.edu.my/id/eprint/103231/1/103231.pdf https://ir.uitm.edu.my/id/eprint/103231/ |
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| Summary: | Two different formulations of coconut barfi chocolate were developed which varied amount in sugar and glucose syrup. Twenty three out of thirty panellists preferred formulation 2 which less in sugar content. Shelf life study of coconut barfi chocolate was carried out at room temperature (28-30°C) for 45 days. Qualitative and quantitative analysis of the sample were carried out at 15, 30 and 45 days of storage. Results showed that the Free Fatty Acid content were not significant different at (p>0.05) among all samples and the chocolate still can acceptable because the value of FFA still below 3%. Peroxide value showed no significant different (p>0.05) at 15 and 30 days but significantly different (p0.05) for color, appearance, taste, odor and overall acceptability. At 30 days of storage, the samples showed no significant different at (p>0.05) for color, appearance and odor. Result on taste and overall acceptability showed significant different at (p0.05) for appearance, odor, taste and overall acceptability but showed no significant different (p<0.05) for color at 45 days of storage. |
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