FORMULATION AND STANDARDIZATION OF WHOLE MILK POWDER CHOCOLATE ENRICHED WITH KIWI FRUIT

Abstract

This study investigates the formulation and standardization of kiwifruit-enriched whole milk powder chocolate with the aim of creating a new confectionery product that combines the unique taste and nutritional value of kiwifruit with the creaminess of milk chocolate. The manufacturing process involves mixing whole milk powder, cocoa powder, sugar, and cocoa butter with finely ground kiwi powder. Lecithin and natural vanilla extract are added to improve texture and taste. The main challenges are to balance the acidity of the kiwis and ensure an even distribution in the chocolate matrix. The standard recipe, determined through repeated testing, contains 40% whole milk powder, 20% cocoa powder, 30% sugar, 8% cocoa butter, 1% lecithin and 1% kiwi powder. Quality control measures include sensory evaluations, nutritional analyses, and storage tests to ensure product stability and consumer acceptance. The final product promises a unique taste experience, combining the rich creamy texture of traditional milk chocolate with the refreshing spice of kiwi, while offering the potential health benefits of the fruit's vitamins and antioxidants.