Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture - effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties-Reference-Cited by-同舟云学术

Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture - effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties

Published:2016-11-03 Issue:1 Volume:52 Page:282-290
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Aidoo Roger Philip¹²,Appah Emelia¹,Van Dewalle Davy¹,Afoakwa Emmanuel Ohene²,Dewettinck Koen¹

Affiliation:

1. Department of Food Quality and Food Safety; Faculty of Bioscience Engineering; Ghent University; Coupure Links 653 Gent 9000 Belgium

2. Department of Nutrition & Food Science; University of Ghana; P. O. Box LG 134 Legon-Accra Ghana

Funder

Vlaamse Interuniversitaire Raad

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13281/fullpdf

Reference31 articles.

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2. Chocolate Science and Technology

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

4. Particle size distribution and compositional effects on textural properties and appearance of dark chocolates;Afoakwa;Journal of Food Engineering,2008

5. Aidoo , R.P. 2015 Functionality of inulin and polydextrose in stevia or thaumatin sweetened dark chocolate Ghent University Belgium 49

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