Determination of Total and Reducing Sugars of Chocolate Incorporated withPalm Sugar

Journal of Food Processing and Technology Pub Date : 2019-01-11 DOI:10.4172/2157-7110.1000782

G. Nageswari

引用次数: 0

Abstract

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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棕榈糖巧克力中总糖和还原糖的测定

该项目的目的是开发一种新的巧克力产品，其中加入了不同比例的棕榈糖，如25%，50%，75%和100%，以获得可可和棕榈糖的双重好处。测定总糖和还原糖。发现50%棕榈糖巧克力(PSC)的总糖百分比更高。75% PSC的总糖含量最低。研究发现，普通巧克力中还原糖的比例更高。75% PSC的还原糖含量最低。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Processing and Technology

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