Physico-Chemical Property, Sensory Profile and Consumer Acceptability of Water Buffalo (<i>Bubalus bubalis</i> L.) Chocolate Milk Using Alkalized and Natural Cocoa Powder

Physico-Chemical Property, Sensory Profile and Consumer Acceptability of Water Buffalo (<i>Bubalus bubalis</i> L.) Chocolate Milk Using Alkalized and Natural Cocoa Powder

Due to its nutritional quality and palatability, chocolate milk beverages are gaining popularity globally. Alkalized cocoa powder is mostly used in its production since it provides for more intense color and dispersibility, but it has a negative effect on the phytochemical content of cocoa powder. S...

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Bibliographic Details
Main Authors: Joel G. Juvinal, Hans De Steur, Joachim J. Schouteten, Dimas Rahadian Aji Muhammad, Alma A. De Leon, Koen Dewettinck, Xavier Gellynck
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Foods
Subjects:
water buffalo
chocolate milk
cocoa powder
sensory analysis
consumer testing
proximate analysis
Online Access:https://www.mdpi.com/2304-8158/12/9/1797

Internet

https://www.mdpi.com/2304-8158/12/9/1797

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