Effects of alkalized cocoa powder and soy lecithin on physical characteristics of chocolate beverage powders

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...

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Bibliographic Details
Main Authors: Selamat, Jinap, Hussin, Norma, Mohd Zain, Asiah, Che Man, Yaakob
Format: Article
Language:English
English
Published: Food & Nutrition Press 1998
Online Access:http://psasir.upm.edu.my/id/eprint/51668/1/51668.pdf
http://psasir.upm.edu.my/id/eprint/51668/7/Food%20Processing%20Preservation%20-%202007%20-%20SELAMAT%20-%20EFFECTS%20OF%20ALKALIZED%20COCOA%20POWDER%20AND%20SOY%20LECITHIN%20ON%20PHYSICAL.pdf

Internet

http://psasir.upm.edu.my/id/eprint/51668/1/51668.pdf
http://psasir.upm.edu.my/id/eprint/51668/7/Food%20Processing%20Preservation%20-%202007%20-%20SELAMAT%20-%20EFFECTS%20OF%20ALKALIZED%20COCOA%20POWDER%20AND%20SOY%20LECITHIN%20ON%20PHYSICAL.pdf

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