Investigating the Organoleptic Properties of Chocolate Coated Chinese Chestnut | Chapter 10 | Emerging Challenges in Agriculture and Food Science Vol. 2

 Chinese chestnuts, which are native to Taiwan, China, and Korea, have shown to be an effective treatment for a variety of ailments. The major goal of this research was to standardise and produce a high-value Chinese chestnut product to treat a variety of ailments in people of all ages.

Not only to increase the value of the product, but also to introduce the nut to people in other regions of the country and beyond the world. The presence of vitamins in Castanea crenata, C. dentata, and C. mollissima has been the subject of a small number of investigations.

For the confection-chocolate coated chestnut and flaxseed mix, a study was conducted using Chinese chestnut, three different chocolates, and flaxseeds.

The raw material was sourced in Uttarakhand and then processed utilising techniques like as roasting and sun drying.

Colorful foils were utilised as the primary packaging material, followed by appealing cardboard boxes as secondary packaging, which protects the sweets from biological, chemical, and physical influences. The sensory qualities of these confections made from Chinese chestnut are being studied. All three confection samples T1, T2, and T3 passed the sensory test. On the created chocolates, several microbiological tests such as TPC, E. coli, and nutritional analysis were performed.

Author(S) Details

G. Gupta
Department of Food and Nutrition, Babasaheb Bhimrao Ambedkar University (A Central University), Lucknow, Uttar Pradesh, India.

S. Mishra
School for Home Science, Babasaheb Bhimrao Ambedkar University (A Central University), Lucknow, Uttar Pradesh, India.

A. Chakrobarty
Department of Food and Nutrition, Babasaheb Bhimrao Ambedkar University (A Central University), Lucknow, Uttar Pradesh, India.

P. Dubey
Department of Food and Nutrition, School of Home Sciences, Babasaheb Bhimrao Ambedkar University (A Central University), Lucknow, Uttar Pradesh, India.

P. Shankar
Department of Food and Nutrition, Babasaheb Bhimrao Ambedkar University (A Central University), Lucknow, Uttar Pradesh, India.

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