Mixture design applied for the partial replacement of fat with fibre in sucrose-free chocolates

LWT

Volumn 62, Issue 1, 2015, Pages 598-604

  Rezende, Natália V ^a   Benassi, Marta T ^a   Vissotto, Fernanda Z ^b   Augusto, Pedro P C ^b   Grossmann, Maria V E ^a  

^a STATE UNIVERSITY OF LONDRINA   (Brazil)

^b INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

Author keywords

Cocoa butter; Flash profile; Inulin; Sensory acceptance; glucan

Indexed keywords

ADHESIVES; COCOA; MIXTURES; POLYSACCHARIDES; SHEAR FLOW; SHEAR STRESS; SUGAR (SUCROSE);

CASSON PLASTIC VISCOSITY; COCOA BUTTER; FLASH PROFILES; FUNCTIONAL FORMULATION; INULIN; MAXIMUM CONCENTRATIONS; SENSORY ACCEPTANCE; SENSORY CHARACTERISTICS;

DAIRIES;

THEOBROMA CACAO;

EID: 84924202112     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.08.047     Document Type: Article

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