Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi

Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi

Chocolate is a widely consumed product, due to the contribution of fats and antioxidant compounds; the addition of other components makes it possible to increase the content of polyunsaturated fatty acids, although they can affect its rheological properties. The influence of the partial addition of...

Description complète

Détails bibliographiques
Auteurs principaux: Lucero Quispe-Chambilla, Augusto Pumacahua-Ramos, David Choque-Quispe, Francisco Curro-Pérez, Hilka Mariela Carrión-Sánchez, Diego E. Peralta-Guevara, Mery Luz Masco-Arriola, Henry Palomino-Rincón, Carlos A. Ligarda-Samanez
Format: Article
Langue:English
Publié: MDPI AG 2022-04-01
Collection:Foods
Sujets:
cocoa
Sacha Inchi
peanut
fatty acids
activation energy
rheological properties
Accès en ligne:https://www.mdpi.com/2304-8158/11/8/1142

Internet

https://www.mdpi.com/2304-8158/11/8/1142

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