Effects of alkalized cocoa powder and soy lecithin on physical characteristics of chocolate beverage powders
Chocolate beverage powders (CBPs) were produced from alkalized cocoa powder (ACP) at 10–30% and soy lecithin (SL) at 0–4%. Response surface methodology (RSM) was used to determine the optimum level of ACP and SL on sedimentation, wettability, bulk density, despersibility, moisture content and flavor...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Food & Nutrition Press
1998
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/51668/1/51668.pdf |