Quality attributes of dark chocolates formulated with palm sap-based sugar as nutritious and natural alternative sweetener

European Food Research and Technology

Volumn 243, Issue 2, 2017, Pages 177-191

  Saputro, Arifin Dwi ^a,c   Van de Walle, Davy ^a   Aidoo, Roger Philip ^a   Mensah, Michael Amoafo ^a   Delbaere, Claudia ^a   De Clercq, Nathalie ^a   Van Durme, Jim ^b   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

^b UNIVERSITY OF LEUVEN   (Belgium)

^c GADJAH MADA UNIVERSITY   (Indonesia)

Author keywords

Alternative sweetener; Coconut sugar; Dark chocolate; DDMP; Palm sugar

Indexed keywords

MELTING; VOLATILE ORGANIC COMPOUNDS;

ALTERNATIVE SWEETENER; DARK CHOCOLATE; DDMP; PARTICLE DENSITIES; PHYSICOCHEMICAL PROPERTY; QUALITY ATTRIBUTES; RHEOLOGICAL BEHAVIOUR; VOLATILE COMPOUNDS;

SUGAR (SUCROSE);

EID: 84976447884     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-016-2734-9     Document Type: Article

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