Physical properties, sensory profile and storage stability of compound chocolates made with cocoa butter replacer consisting of mango kernel fat and rice bran oil-Reference-Cited by-同舟云学术

Physical properties, sensory profile and storage stability of compound chocolates made with cocoa butter replacer consisting of mango kernel fat and rice bran oil

Published:2023-12 Issue: Volume:3 Page:100515
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Mokbul Mansura,Cheow Yuen Lin^ORCID,Siow Lee Fong^ORCID

Funder

Monash University Malaysia

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

Reference36 articles.

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3. Factors influencing rheological and textural qualities in chocolate – a review;Afoakwa;Trends in Food Science & Technology,2007

4. Fat bloom development and structure-appearance relationships during storage of under-tempered dark chocolates;Afoakwa;Journal of Food Engineering,2009

5. Microstructure and mechanical properties related to particle size distribution and composition in dark chocolate;Afoakwa;International Journal of Food Science & Technology,2009

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1. Chocolates, compounds and spreads: A review on the use of oleogels, hydrogels and hybrid gels to reduce saturated fat content;Food Research International;2024-02

2. Development of a Functional Chocolate Using Microwave Assisted Extract of Giloy Stems;2024

3. Characterization of Cocoa Butter Replacer Developed from Agricultural Waste of Mango Kernel and Rice Bran;Journal of Food Processing and Preservation;2023-12-23