Physical Characteristic of Heat Resistant Chocolate Formulated with Konjac Glucomannan and Xanthan Gum-Based Hydrogel at Various Fat Content during Period of Crystal Growth (Maturation)

Physical Characteristic of Heat Resistant Chocolate Formulated with Konjac Glucomannan and Xanthan Gum-Based Hydrogel at Various Fat Content during Period of Crystal Growth (Maturation)

Indirect addition of water into chocolate may form secondary sugar networks. This condition creates an increased melting temperature of chocolate. The purpose of this study was to increase the melting point of premium couverture chocolate without addition of fat/oil from other sources. Chocolate wa...

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Bibliographic Details
Main Authors: Arifin Dwi Saputro, Mira Aprilia Nur Fadilah, Samuel Keegen Bangun, Sri Rahayoe, Joko Nugroho Wahyu Karyadi
Format: Article
Language:Indonesian
Published: Jurusan Teknik Pertanian Universitas Lampung 2022-12-01
Series:Jurnal Teknik Pertanian Lampung
Subjects:
heat resistant chocolate
hydrogel
konjac glucomannan
palm sugar
xanthan gum
Online Access:https://jurnal.fp.unila.ac.id/index.php/JTP/article/view/5658

Internet

https://jurnal.fp.unila.ac.id/index.php/JTP/article/view/5658

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