Journal of Food Processing & Technology

Journal of Food Processing & Technology
Open Access

ISSN: 2157-7110

+441704335730

Abstract

Determination of Total and Reducing Sugars of Chocolate Incorporated with Palm Sugar

G Nageswari

The aim of the project was to develop a new product of chocolate incorporated with palm sugar at varying percentages such as 25%, 50%, 75%, and 100% to obtain the benefits of both cocoa and palm sugar. Total sugar and reducing sugar were determined. The percentage total sugar was found to be higher in 50% Palm Sugar Chocolate (PSC). 75% PSC had the lowest percentage total sugar. The percentage reducing sugar was found to be higher in normal chocolate. 75% PSC had the lowest percentage reducing sugar.

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