Abstract

DEVELOPMENT AND EXTRACTION OF POLYPHENOL RICH CARROT CHOCOLATE TRUFLE

Dr. Lally Hanna Luke*, N.S Thejaswitha and Deepa C. Philip

ABSTRACT

Fruits and vegetables are frequently avoided by schoolchildren, which results in a deficiency of polyphenols and the potential for degenerative disorders. They cannot meet their daily needs for polyphenols, and as they age, they become more susceptible to a number of degenerative illnesses. The creation of carrot chocolate truffles high in polyphenols is the focus of the current investigation. Carrots (Daucus carrota subsq. sativis) were employed for this purpose. Five kilograms of carrots were used to extract 214.58 mg/kg of polyphenol. An analysis was conducted on their polyphenol content using a Spectrostar nano-absorbance plate reader. Using a Soxhlet system, the polyphenol was extracted from the carrot. Carrot chocolate truffles were created using the carrot sample that was collected. It was discovered that the developed carrot chocolate truffles had 3301.51 mgper kilogram. When compared to earlier versions, the freshly created carrot chocolate truffles had significantly higher polyphenol content. Mixed-method research design that was used. Analysis of nutrients, chemicals, and microbes was done. A five-point hedonic scale was used for the product's sensory evaluation.

Keywords: Carrot, polyphenolcontent, Spectro star, Soxhlet Apparatus, Chocolate truffles.