Now showing items 1-2 of 2
Solid fat content, precrystallization conditions and sensory quality of chocolate with addition of cocoa butter analogues
(Taylor & Francis Ltd, 2016-05)
The objective of this study was to determine how the addition of two cocoa butter equivalents and cocoa butter improver affect the physical and sensory properties of chocolate. The laboratory-made chocolate samples were ...
Influence of rapeseed and sesame oil on crystallization and rheological properties of cocoa cream fat phase and quality of final product
This research examined spreadable cocoa cream in which fat phase has been modified and analyzed regarding its crystallization and rheological properties and further influence on final product quality. Vegetable fat and ...