Pengaruh penggantian lemak kakao oleh glukomanan porang dan lesitin terhadap sifat fisik cokelat hitam (Dark chocolate)
A Low-fat dark chocolate was developed by replacing cocoa butter with porang glucomannan and lecithin addition. The study was to determine the effect of cocoa butter replacement levels by porang glucomannan (10%, 15%, 20%) and lecithin (1%, 1.5%, 2%) on the melting point, hardness, cohesiveness, spr...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Trunojoyo Madura
2024-02-01
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| Series: | Agrointek |
| Subjects: | |
| Online Access: | https://journal.trunojoyo.ac.id/agrointek/article/view/17036 |