Vol. 2 No. 78 (2022): “AgriScience and Technology” scientifi
ISSN 2579-2822
2023; 191–195
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Developing a New Recipe for Milk Chocolate

Narine Hovhannisyan*, A.H. Manukyan

Armenian National Agrarian University

Received: 2024-12-27 · Published: 2023-08-22

© 2023 The Author(s) and the original publisher.

CC BY-NC 4.0 This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
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Originally published in Vol. 2 No. 78 (2022): “AgriScience and Technology” scientifi, 2023 — https://doi.org/10.52276/25792822-2022.2-191.

Original title
Developing a New Recipe for Milk Chocolate
Authors
Narine Hovhannisyan, A.H. Manukyan
Source journal
Vol. 2 No. 78 (2022): “AgriScience and Technology” scientifi
Published
2023-08-22
Licence
Creative Commons Attribution-NonCommercial 4.0 International
Original
https://doi.org/10.52276/25792822-2022.2-191

Abstract

The aim of the current research is to produce new chocolate products with some amount of vitamin content. At the same time, a more cost-effective raw material has been used as a leguminous mass, namely apricot kernel, which usually serves as a secondary raw material in the juice production. The technology of functional milk chocolate production has been developed based on the sprouted apricot kernel, which is a source for B1, B2 vitamins. The developed technology can be easily introduced in the production and will promote the development of national chocolate industry.
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