Optimization of sensory acceptability of milk chocolate containing okra pectin as emulsifier

Optimization of sensory acceptability of milk chocolate containing okra pectin as emulsifier

The effect of ingredients on the sensory acceptability of milk chocolate containing okra pectin as emulsifier was investigated and optimized. A four-component constrained mixture design (Simplex lattice) was used for the recipe formulations using Minitab Statistical software. The lower and upper con...

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Bibliographic Details
Main Authors: Kwame O. Kissiedu, Jacob K. Agbenorhevi, Delight N. Datsomor
Format: Article
Language:English
Published: Taylor & Francis Group 2020-01-01
Series:International Journal of Food Properties
Subjects:
okra pectin
lecithin substitute
ingredients
chocolate formulation
sensory evaluation
overall acceptability
Online Access:http://dx.doi.org/10.1080/10942912.2020.1800728

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