Formulation of chocolate bar enriched with omega-3 from candlenut oil extract
The aim of this study is to formulate chocolate bar enriched with omega-3 from candlenut oil extract. This formulation will escalate the unsaturated fatty acid composition in chocolate bar. Different amount of candlenut oil (2%, 5% and 10%) were added to chocolate bar and sensory analysis was done to display the most appropriate composition of candlenut oil in chocolate bar. It showed that there was no significance different among the samples. Chocolate bar with addition of 5% candlenut oil was selected as the best composition to be formulated based on glossy appearance and good snap. The amount of omega-3, omega-6 and omega-9 after the addition of 5% candlenut oil to chocolate bar per 100 g was 125, 12.9 and 7,027 mg respectively.
|B01036||(wh)||Available but not for loan - Missing|
No other version available