Feasibility of a small-scale production system approach for palm sugar sweetened dark chocolate-Reference-Cited by-同舟云学术

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Feasibility of a small-scale production system approach for palm sugar sweetened dark chocolate

Published:2016-11-03 Issue:6 Volume:243 Page:955-967
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,Kadivar Sheida,Mensah Michael Amoafo,Van Durme Jim,Dewettinck Koen

Funder

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/s00217-016-2812-z.pdf

Reference57 articles.

1. Aidoo RP, Afoakwa EO, Dewettinck K (2014) Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts. LWT Food Sci Technol 62:592–597

2. 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

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. Saputro AD, Van de Walle D, Aidoo RP, Mensah MA, Delbaere C, De Clercq N, Van Durme J, Dewettinck K (2016) Quality attributes of dark chocolates formulated with palm sap-based sugar as nutritious and natural alternative sweetener. Eur Food Res Technol. doi: 10.1007/s00217-016-2734-9

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4. An approach to manufacturing heat-stable and bloom-resistant chocolate by the combination of oleogel and sweeteners;Journal of Food Engineering;2022-10

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