Developing a New Recipe for Milk Chocolate

Authors

  • N.G. Hovhannisyan, A.H. Manukyan

Keywords:

apricot kernel, sprouted kernel, functional food, milk chocolate, vitamins

Abstract

The aim of the current research is to produce new chocolate products with some
amount of vitamin content. At the same time, a more cost-effective raw material
has been used as a leguminous mass, namely apricot kernel, which usually
serves as a secondary raw material in the juice production. The technology of
functional milk chocolate production has been developed based on the sprouted
apricot kernel, which is a source for B1, B2 vitamins.
The developed technology can be easily introduced in the production and will
promote the development of national chocolate industry.

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Published

2023-08-22

How to Cite

N.G. Hovhannisyan, A.H. Manukyan. (2023). Developing a New Recipe for Milk Chocolate. AgriScience and Technology, 2(78). Retrieved from https://journal.anau.am/index.php/anau/article/view/372

Issue

Vol. 2 No. 78 (2022): “AgriScience and Technology” scientific journal

Section

Food Science and Technology

License

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