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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 ...
Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace
In this study, four jam formulations were developed, starting with the basic formulation (Jam 1) containing sucrose and without added pectin. Sucrose was partially (50%) replaced by stevioside in formulations of Jam 2 and ...