Optimization of prebiotic sucrose-free milk chocolate formulation by mixture design-Reference-Cited by-同舟云学术

Optimization of prebiotic sucrose-free milk chocolate formulation by mixture design

Published:2020-05-29 Issue:1 Volume:58 Page:244-254
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Homayouni Rad Aziz,Rasouli Pirouzian Haniyeh^ORCID

Funder

National Institute for Medical research Development Islamic Republic of Iran

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-020-04536-w.pdf

Reference43 articles.

1. Abbasi S, Farzanmehr H (2009) Optimization of the formulation prebiotic milk chocolate based on rheological properties. Food Technol Biotechnol 47:396–403

2. Aeschlimann JM, Beckett ST (2000) International inter–laboratory trials to determine the factors affecting the measurement of chocolate viscosity. J Texture Stud 31(5):541–576

3. Afoakwa EO (2010) Chocolate science and technology. Wiley, United Kingdom

4. Afaokwa EO, Paterson A, Fowler M, Vieira JJ (2008) Effects of tempering and fat crystallization behavior on microstructure, mechanical properties and appearance in dark chocolate systems. J Food Eng 89(2):128–136

5. Aidoo RP, Afoakwa EO, Dewettinck K (2014) Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar–free chocolate manufacture–rheological, microstructure and physical quality characteristics. J Food Eng 126:35–42

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