Formulation Optimization of Coconut Oil Complex Gel Fudge and the Effect of Storage Time on Its Textural Properties
In order to broaden the application of coconut oil, virgin coconut oil, gelatin and pectin were used to prepare complex gel fudge. The optimal formulation of coconut oil complex gel fudge was obtained via single-factor test and orthogonal tests with sensory score as evaluation index, and the effect...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-07-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022090144 |