Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts

LWT

Volumn 62, Issue 1, 2015, Pages 592-597

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

^a GHENT UNIVERSITY   (Belgium)

^b UNIVERSITY OF GHANA   (Ghana)

Author keywords

Chocolate; Inulin; Polydextrose; Stevia; Sugar free

Indexed keywords

MELTING; MIXTURES; PHYSICOCHEMICAL PROPERTIES; POLYSACCHARIDES; RHEOLOGY; SUGAR (SUCROSE); SUGAR MANUFACTURE; SUGAR SUBSTITUTES; TEXTURES;

CHOCOLATE; INULIN; MELTING PROPERTIES; NATURAL SWEETENER; POLYDEXTROSE; PRODUCT FORMULATION; RHEOLOGICAL PROPERTY; STEVIA;

SUGAR INDUSTRY;

EID: 84924138645     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.08.043     Document Type: Article

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