Abstract: This study involves the Development and analysis of Winter melon Chocolate Bar. The winter melon filling was prepared using winter melon, sugar, ghee and nuts and the coating was made using chocolate and Choco chips. Three variations were made (1) without using any binder, (2) using maltodextrin as the binder, (3) using starch as the binder. The analysis of winter melon chocolate bar such as the Strength of bar, melting rate, Brix test, pH and test for acidity were analysed. Sensory analysis was conducted to understand the firmness of the filling and the chocolate as a whole. The study concluded that variation (2) provided the perfect firm structure without altering the taste of the product.

Keywords: winter melon, chocolate, maltodextrin, binder

| DOI: 10.17148/IARJSET.2022.91111