Optimisation of chocolate formulation using dehydrated peanut-cowpea milk to replace dairy milk

Journal of the Science of Food and Agriculture

Volumn 92, Issue 2, 2012, Pages 224-231

  Aidoo, Herta ^a   Sakyi Dawson, Esther ^b   Abbey, Lawrence ^c   Tano Debrah, Kwaku ^b   Saalia, Firibu Kwesi ^b  

^a Cocoa Processing Company ^*  (Ghana)

^b UNIVERSITY OF GHANA   (Ghana)

^c Food Research Institute Ghana   (Ghana)

Author keywords

Chocolate; Cowpeas; Milk; Mixture designs; Peanuts; Sensory attributes

Indexed keywords

CARBOHYDRATE; THEOBROMA OIL;

ANIMAL; ARTICLE; CACAO; CATTLE; CHEMISTRY; DEHYDRATION; FABACEAE; FAT INTAKE; FOOD HANDLING; MILK;

ANIMALS; CACAO; CARBOHYDRATES; CATTLE; DEHYDRATION; DIETARY FATS; FABACEAE; FOOD TECHNOLOGY; MILK;

ARACHIS HYPOGAEA; THEOBROMA; THEOBROMA CACAO;

EID: 83255185194     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4563     Document Type: Article

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