MUMBAI, India, Aug. 24 -- Intellectual Property India has published a patent application (202511010913 A) filed by G. B. Pant University Of Agriculture & Technology on February 10, 2025, for A Process For Development Of Nutrient Rich Jaggery Chocolate.
Inventors include Dr. Navin Chandra Shahi; Diksha Choubey; Dr. Alaknanda Ashok; Dr. Umesh Chandra Lohani; Dr. A. K. Verma; Dr. Shikhangi Singh; and Er. Arshi Siddiqui.
The application for the patent was published on August 21, 2026, under issue no. 34/2026.
Abstract: A process for preparation of nutrient rich jaggery chocolate containing cocoa butter replacement with coconut oil (22 w/w), couching time (150 min) and replacement of milk powder with sprouted finger millet flour (5.16 w/w), The optimum values for responses were 5.16 % moisture, 2.66 % ash, 23.62 % crude fat, 9.87 % crude protein, 7.8 overall acceptability, 8.12 mouthfeel, 305.6 N hardness, 2.043 kg.s adhesiveness, 0.101 cohesivenesss and 4.046 J chewiness. The comparative study between market chocolate, control chocolate, and nutrient rich jaggery chocolate revealed lower moisture, ash, crude protein, crude fibre, and calcium values in market chocolate (1.45%, 1.29%, 7.21%, 0.40%, and 44.9 mg/100g) compared to the prepared chocolate (5.16%, 2.66%, 9.87%, 2.99%, and 93.0 mg/100g). Market chocolate had the highest crude fat and energy content (25.23% and 519.39 Kcal), while the nutrient rich jaggery chocolate contained 23.62% crude fat and 496.65 Kcal energy.
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