Development of Value Added Product and Evaluation of Banana Blossom Incorporated Nut Chocolate

Dr. Parvinder Kaur; Komal

Title:
Development of Value Added Product and Evaluation of Banana Blossom Incorporated Nut Chocolate

Authors:
Komal | Dr. Parvinder Kaur

Cite This Article :

Komal | Dr. Parvinder Kaur "Development of Value Added Product and Evaluation of Banana Blossom Incorporated Nut Chocolate" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-5, August 2019, pp.1930-1931, URL: https://www.ijtsrd.com/papers/ijtsrd26383.pdf

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Abstract :
Aim of this study work is to develop good nutritional nut chocolate incorporate of Banana Blossom at the level of 10 percent, 20 percent and 30 percent variations, and 20 percent incorporation of Banana Blossom was recorded highest score for overall acceptability (also known as banana heart). Banana Blossom are nutritional value very good with fibre, protein, potassium, iron, magnesium, and vitamin E. Banana flower many or health benefits prevent diabetes, lower menstrual bleeding, increase the milk production for lactating women, good for gastrointestinal health, helpful in weight loss, prevent ulcer, constipation. These pretty flower can be eaten incorporate of different type of food products like- chocolate, cookies because this type food products shelf life long lasting.

Keywords :
Banana Blossom, whole milk, cocoa powder

Publication Details:

Unique Identification Number : IJTSRD26383

Published In : Volume-3 | Issue-5, August 2019

Page Number(s) : 1930-1931

Publisher Name : IJTSRD | www.ijtsrd.com | E-ISSN 2456-6470

Copyright © 2019 by author(s) and International Journal of Trend in Scientific Research and Development Journal. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0) (http://creativecommons.org/licenses/by/4.0)

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