Development of chocolate filling from mixed fruits (Nypa fruticans sap and guava)

Abstract

A response surface methodology (RSM) was used for the determination of optimum amount Nypa Fruticans Sap and guava to produce acceptable of chocolate filling from mixed fruits (Nypa Fruticans and guava) among consumer. Chocolate filling from mixed fruits (Nypa Fruticans and guava) was developed using drying method with different independent variables which is amount of Nypa Fruticans Sap (200.00-400.00 ml) and guava (50-100 g). A total of fourteen combinations (including five repeated formulations which is formulation 1, 2, and 3) were chosen in random order according to central composite design (CCD) configuration for two factors. The effect of the amounts on water activity (Aw), pH, moisture content, total soluble solid (Brix), brightness (L *), redness (a*), yellowness (b*), color, sweetness, sourness, suitability between sweet and sour, foreign taste, suitability between chocolate and filling and overall acceptability were studied by employing a second-order CCD. Based on surface and contour plots, optimum amount of Nypa Fniticans Sap and guava for development of chocolate filling from mixed fruits (Nypa Fruticans and guava) were 200.00 ml and 75.00 g, respectively