Utilization of mango seed oil as a cocoa butter replacer for the development of innovative chocolate

ABSTRACTChocolate is the most popular food type and flavor in this world. The key ingredient in many chocolate products is cocoa butter due to its unique fatty acid profile. Due to the expensive nature of cocoa butter, it has stimulated extensive research for fats that are cheaper and more easily av...

Szczegółowa specyfikacja

Opis bibliograficzny

Główni autorzy:	Suleman Abbas, Muhammad Shahbaz, Shabbir Ahmad, Muhammad Imran, Hammad Naeem, Muzzamal Hussain, Ahmed Mujtaba, Khuram Mubeen, Muhammad Inam Afzal, Qaiser Akram, Zarena Mushtaq, Mohamed A. Abdelgawad, Mohammed M. Ghoneim, Mohamed E. Shaker, Entessar AL JBawi
Format:	Artigo
Język:	Inglês
Wydane:	Taylor & Francis Group 2023-12-01
Seria:	International Journal of Food Properties
Hasła przedmiotowe:	Mango seed oil cocoa butter chocolate compositional analysis antioxidant activity sensory
Dostęp online:	https://www.tandfonline.com/doi/10.1080/10942912.2023.2267784
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