Development of Chocolate Musa balls

Abstract

The lines between meals and snacks are blurring, and consumers are never satis fied picking between taste and nutrition, snack-time and meal-timc.People have less free time as they work longer hours with longer commutes. They want snacks that support a healthy lifestyle, providing nourishment and nutrition for theor active, busy lives. Even children love to cat snacks more than the normal proper meal. So. this study is basically done by keeping in mind about these people and developed healthier chocolate musa bolls with banana pulp powder and cocoa powder in 60:40 ratio and also some ingredients like cashew nut & ground nut etc. are used to make that snack -tasty plus hcalthyll. The objectives were to evaluate the physico-chemical and sensory characteristics of musablls made from high nutrient value specially focusing on the people who tive healthy hve style. Musaballs samples were kept in observation for S to 6 days to study about the effect of storage time on its some physico-chemical and other properties. It is found that musaball sample was highly acceptable on I" day (37.84) and moisture content increased from 40.33 to 45.2 7 during storage period whereas there were minute changes found in ash content of the product. It contains important nutrients that may manage digestive health. Banana pulp powder can serve as a gluten-free substitute for white flour in many food products.