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ISSN 2582788XRESEARCH ARTICLEINTERNATIONAL JOURNAL OF APPLIED CHEMICAL AND BIOLOGICAL SCIENCESPROXIMATE ANALYSIS OF CHOCOLATES AVAILABLE IN INDIAN MARKET Shine Y.* and Assani R. Department of Chemistry,
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How to fill out proximate analysis of chocolates

How to fill out proximate analysis of chocolates
01
Collect samples of chocolates to be tested.
02
Grind the chocolate samples into a fine powder for analysis.
03
Determine the moisture content by drying a sample of the powdered chocolate in an oven.
04
Measure the fat content using a solvent extraction method.
05
Determine the protein content using the Kjeldahl method.
06
Calculate the total carbohydrates by subtracting the sum of moisture, fat, protein, and ash content from 100%.
Who needs proximate analysis of chocolates?
01
Food manufacturers who want to ensure the quality and nutritional content of their chocolate products.
02
Nutritionists who want to analyze the macronutrient composition of different chocolate varieties.
03
Consumers who are interested in understanding the nutritional value of the chocolates they consume.
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What is proximate analysis of chocolates?
Proximate analysis of chocolates involves determining the amount of moisture, fat, protein, ash, and carbohydrates present in the chocolate product.
Who is required to file proximate analysis of chocolates?
Chocolate manufacturers and distributors are required to file proximate analysis of chocolates.
How to fill out proximate analysis of chocolates?
Proximate analysis of chocolates can be filled out by conducting laboratory tests to determine the percentage of moisture, fat, protein, ash, and carbohydrates in the chocolate product.
What is the purpose of proximate analysis of chocolates?
The purpose of proximate analysis of chocolates is to provide accurate information about the nutritional content of the chocolate product.
What information must be reported on proximate analysis of chocolates?
Proximate analysis of chocolates must report the percentages of moisture, fat, protein, ash, and carbohydrates present in the chocolate product.
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