Effect of addition of Curcumin on Quality of Chocolate.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/13014/
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| Title |
Effect of addition of Curcumin on Quality of Chocolate.
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| Creator |
Reeni Ann, Geevarghese
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| Subject |
25 Sugar/Starch/Confectionery
30 Spices/Condiments |
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| Description |
Curcumin is the yellow pigment associated with turmeric, and to a lesser extent ginger. It is a small molecule that is prototypically 'curcuminoid', and has effects similar to other polyphenols but unique in a way as it is a different class of polyphenol. This was added to chocolate to improve the functionality of chocolate. The process for preparation of chocoloates with added curcumin was standardized. The effect of addition of curcumin on the physico-chemical and sensory quality of chocolate was studied .
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| Date |
2017
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| Type |
Student Project Report
NonPeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/13014/1/REENI%20ANN%20GEEVARGHESE.pdf
Reeni Ann, Geevarghese (2017) Effect of addition of Curcumin on Quality of Chocolate. [Student Project Report] (Submitted) |
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