White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics

White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics

Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the...

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Bibliographic Details
Main Authors: Ivana Lončarević, Biljana Pajin, Jovana Petrović, Ivana Nikolić, Nikola Maravić, Đurđica Ačkar, Drago Šubarić, Danica Zarić, Borislav Miličević
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Molecules
Subjects:
white chocolate
resistant starch
rheology
texture
thermal properties
dietary fiber
Online Access:https://www.mdpi.com/1420-3049/26/19/5908

Internet

https://www.mdpi.com/1420-3049/26/19/5908

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