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: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Food & Nutrition Press
1998
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| 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 |