Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture - Rheological, microstructure and physical quality characteristics

Journal of Food Engineering

Volumn 126, Issue , 2014, Pages 35-42

  Aidoo, Roger Philip ^a,b   Afoakwa, Emmanuel Ohene ^b   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

^b UNIVERSITY OF GHANA   (Ghana)

Author keywords

Bulking agent; Chocolate; Inulin; Mixture design; Polydextrose; Recipe optimization

Indexed keywords

MICROSTRUCTURE; MIXTURES; OPTIMIZATION; POLYSACCHARIDES; SUGAR (SUCROSE);

BULKING AGENTS; CHOCOLATE; INULIN; MIXTURE DESIGN; POLYDEXTROSE;

SUGAR MANUFACTURE;

THEOBROMA CACAO;

EID: 84888635497     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.10.036     Document Type: Article

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