KOKUM BUTTER AS A POTENTIAL SUBSTITUTE FOR COCOA BUTTER IN CONFECTIONARY INDUSTRY

S.B. KALSE¹*, S.B. SWAMI², S.P. SONAWANE^3
1Department of Post-Harvest Engineering, PG Institute of Post Harvest Management, Killa-Roha, Dr Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, 415 712, India
²Department of Post-Harvest Engineering, PG Institute of Post Harvest Management, Killa-Roha, Dr Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, 415 712, India
³Professor and Head, Department of Agricultural Engineering, College of Agriculture, Dhule, 424004, Mahatma Phule Krishi Vidyapeeth, Rahuri, 413 722, India
* Corresponding Author : sandeep.kalse@gmail.com

Received : 21-01-2020     Accepted : 27-09-2021     Published : 30-09-2021
Volume : 13     Issue : 9       Pages : 10873 - 10875
Int J Agr Sci 13.9 (2021):10873-10875

Keywords : Kokum Butter, Chocolate, Cocoa butter
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful to Department of Post-Harvest Engineering, PG Institute of Post Harvest Management, Killa-Roha, Dr Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, 415 712, India. Authors are also thankful to Professor and Head, Department of Agricultural Engineering, College of Agriculture, Dhule, 424004, Mahatma Phule Krishi Vidyapeeth, Rahuri, 413 722, India
Author Contribution : All authors equally contributed

Cocoa butter is an important ingredient in the confectionery industries because of its unique physicochemical properties which is given by its peculiar fatty acid composition.

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