Physiochemical and sensory evaluation of sugar-free dark chocolate with coconut filling
The objective of this research was to formulate and develop low calorie palm based praline chocolate by using binary mixture of sugar substitute namely xylitol and stevia. 32% sugar in the chocolate was totally replaced by mixture of xylitol and stevia. Six formulations with different sweetness rati...
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| 主要な著者: | , , |
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| フォーマット: | Proceedings Paper |
| 言語: | English |
| 出版事項: |
Malaysian Cocoa Board
2015
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| 主題: | |
| オンライン･アクセス: | http://agris.upm.edu.my:8080/dspace/handle/0/9511 |
| タグ: |
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