Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS)
This study examined the physical properties of enzymatically produced palm oil-based cocoa butter substitute (CBS) in dark chocolate. Melting profile, particle size distribution (PSD), rheological, textural behaviors, bloom formation and polymorphism were analysed using differential scanning calorim...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academic Press
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/62744/1/Physical%2C%20rheological%20.pdf |