Riddhi Raghani, Kinjal Rana
Soy protein Isolate is a kind of protein with high nutritional value and have average particle size of Untreated Soy protein Isolate ( SPI ) is 263.7 nm , and which is used to loose weight and boost energy . The objective of making chocolate with the help of soy protein is develop protein packed source for vegetarian diet and to develop energy energy boosting chocolate. The concentration of Soy protein Isolate ( SPI ) was taken as 5 % , 7.5 % and 10 % . the cocoa powder was used in combination with Soy protein Isolate ( SPI ) to give a chocolaty flavor and to add sweetness factor in the chocolate another nanosized Jaggery was mixed and the size of jaggery particle ranges from 7.5 to 20.3 nm . Milk was added which contain casein protein which is a naturally present nanoparticle which size ranges from ~ 30 nm to ~ 500 nm , and this was used to bind all the raw material together . Emulsion was made using edible coconut oil and soy lecithin to decrease chocolate viscosity and slow down the autooxidation of fat . 7.5 % concentration of Soy ptotein isolate with other raw material was much accepted for sensory evaluation and this finalize product was analyzed for physicochemical properties for its nutritional content , and storage effect was recorded for 2 weeks which showed slightly increased in hardness and turned darker in color . The total plate count ( TPC ) of the control and Soy protein Isolate chocolate was less than 10 colonies / g .
Nanosize, Soy Protein Isolate, Jaggery, Casein Protein, Lecithin