Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi

Chocolate is a widely consumed product, due to the contribution of fats and antioxidant compounds; the addition of other components makes it possible to increase the content of polyunsaturated fatty acids, although they can affect its rheological properties. The influence of the partial addition of...

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Autors principals:	Lucero Quispe-Chambilla, Augusto Pumacahua-Ramos, David Choque-Quispe, Francisco Curro-Pérez, Hilka Mariela Carrión-Sánchez, Diego E. Peralta-Guevara, Mery Luz Masco-Arriola, Henry Palomino-Rincón, Carlos A. Ligarda-Samanez
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2022-04-01
Col·lecció:	Foods
Matèries:	cocoa Sacha Inchi peanut fatty acids activation energy rheological properties
Accés en línia:	https://www.mdpi.com/2304-8158/11/8/1142
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