Rheological, bioactive and sensory properties of dark chocolates elaborated with stevia sweetener and freeze-dried berries

The chocolate industry is progressively seeking to incorporate novel ingredients in order to satisfy the demand for innovative products. Nevertheless, the modification of formulations in chocolates can result in alterations to their properties. This study aimed to evaluate the rheological, bioactive...

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Auteurs principaux:	Kiara Diaz, Luz Quispe-Sanchez, César R. Balcázar-Zumaeta, Robin Carli Oblitas, Roberto Mori, Sandra Mori, Toni Steven Chuquizuta, Manuel Oliva, Segundo G. Chavez
Format:	Artigo
Langue:	Inglês
Publié:	Elsevier 2025-06-01
Collection:	Applied Food Research
Sujets:	Rheology Texture Melting point Blueberry Goldenberry Blackberry
Accès en ligne:	http://www.sciencedirect.com/science/article/pii/S2772502225001805
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