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Impact of the addition of cocoa butter equivalent on the volatile compounds profile of dark chocolate
The effect of the partial replacement of cocoa butter (CB) by cocoa butter equivalent (CBE) in the release of volatile compounds in dark chocolate was studied. The fatty acid profile, triacylglyceride composition, solid fat content (SFC) and melting point were determined in CB and CBE. Chocolate wit...
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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2017
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5785403/ https://ncbi.nlm.nih.gov/pubmed/29391642 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2989-6 |
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