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Chocolate is a very popular food product that is relished by millions ofpeople for its unique, rich and sweet taste. The health benefits of chocolateare immense which is attributed to its high polyphenolic content. In thecurrent study, the diet chocolates using natural and artificial sweeteners weredeveloped. Also, the jackfruit seed powder after fermentation (anaerobic andaerobic) was used to replace cocoa powder by 10%. The physiochemical andglycemic index of the chocolates were analyzed. The physiochemical analysis ofthe chocolates indicated that substitution of jackfruit seed powder did notalter significantly the proximate composition. It was found out that theglycemic index and glycemic load of the chocolates were significantly lowerthan commercial milk chocolate, which makes it a suitable food product fordiabetic and other groups. The samples were packed in pouches made ofmetallised polyester films laminated with polyethylene for storage studies.Instrumental textural studies were in concordance with sensory observation,indicating that the product remained stable for 3 months at room temperature(26°C ± 2°C). The color ofthe product remained similar throughout the storage period indicating stablestructural and surface characteristics. Hence, the chocolates developed usingnatural and artificial sweeteners have low GI and will minimize the risk ofseveral chronic diseases including diabetes and the use of jackfruit seedpowder as a substitute for cocoa powder has not altered any of thecharacteristic features of chocolate.

Diet Chocolates and Replacement of Cocoa Powder with Jackfruit Seed Powder