Optimization of sensory acceptability of milk chocolate containing okra pectin as emulsifier
Author:
Affiliation:
1. Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
2. Cocoa Processing Company Limited, Tema, Ghana
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2020.1800728
Reference27 articles.
1. Particle size distribution and compositional effects on textural properties and appearance of dark chocolates
2. Bangmarigu, E.; Qineti, A. (2018). Cocoa Production and Export in Ghana (No. 2038-2018-3066).
3. ICCO. Quarterly Bulletin of Cocoa Statistics, Vol. XLV, No.1; Cocoa year 2018/19, 2019.
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1. Assessment of chocolate retail in Ghana and willingness to use cooling devices;Heliyon;2024-09
2. Okra (Abelmoschus esculentus L.) pectin yield as influenced by particle size and extraction solvent;Food Chemistry Advances;2023-12
3. Verifying the Optimal Extraction Method and Content of Red Okra Extracts and Crude Pectin Using Response Surface Methodology (RSM);Processes;2023-09-29
4. Assessment of Chocolate Retail in Ghana and Willingness to Use Cooling Devices;2023
5. Sensorial, textural, and nutritional attributes of coconut sugar and cocoa solids based “bean‐to‐bar” dark chocolate;Journal of Texture Studies;2022-06-08
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