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...

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Detalles Bibliográficos

Principais autores:	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
Formato:	Artigo
Idioma:	Inglês
Publicado:	Taylor & Francis Group 2023-12-01
Series:	International Journal of Food Properties
Assuntos:	Mango seed oil cocoa butter chocolate compositional analysis antioxidant activity sensory
Acceso en liña:	https://www.tandfonline.com/doi/10.1080/10942912.2023.2267784
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