Production of Functional Chocolate with Lycium Barbarum L. (Wolfberry) Additive

Production of Functional Chocolate with Lycium Barbarum L. (Wolfberry) Additive

In this study, a new bitter chocolate with functional properties was produced by using different tempering temperatures with different ratios of wolfberry addition and physicochemical, antioxidant, textural and sensory properties of these chocolates were determined. It was observed that fruit ratios...

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Bibliographic Details
Main Authors:	İhsan Güngör Şat, Emine Takım, Halil İbrahim Binici
Format:	Article
Language:	English
Published:	Turkish Science and Technology Publishing (TURSTEP) 2024-02-01
Series:	Turkish Journal of Agriculture: Food Science and Technology
Subjects:	wolfberry bitter chocolate functional food tempering
Online Access:	https://www.agrifoodscience.com/index.php/TURJAF/article/view/6613

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