Quality attributes of dark chocolates formulated with palm sap-based sugar as nutritious and natural alternative sweetener-Reference-Cited by-同舟云学术

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

Published:2016-06-29 Issue:2 Volume:243 Page:177-191
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

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

Funder

the Government of Indonesia through Indonesia Endowment Fund for Education (Lembaga Pengelola Dana Pendidikan, LPDP)

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-016-2734-9.pdf

Reference63 articles.

1. 2000/36/EC D (2000, 23 June) Directive 2000/36/EC of the European parliament and of the council. Official Journal of the European Communities

2. 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

3. Sokmen A, Gunes G (2006) Influence of some bulk sweeteners on rheological properties of chocolate. LWT Food Sci Technol 39:1053–1058

4. Belscak-Cvitanovic A, Komes D, Dujmovic M, Karlovic S, Biskic M, Brncic M, Jezek D (2015) Physical, bioactive and sensory quality parameters of reduced sugar chocolates formulated with natural sweeteners as sucrose alternatives. Food Chem 167:61–70

5. Shah AB, Jones GP, Vasiljevic T (2010) Sucrose-free chocolate sweetened with Stevia rebaudiana extract and containing different bulking agents—effects on physicochemical and sensory properties. Int J Food Sci Technol 45:1426–1435

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