Effect of Palm-Based Desiccated Coconut Filling on Fat Migration in Filled Chocolates

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Effect of Palm-Based Desiccated Coconut Filling on Fat Migration in Filled Chocolates

Local ingredients such as desiccated coconut, palm mid-fraction (PMF), and refined, bleached, deodorised palm kernel stearin (RBD PKS) has the potential to be used as filling in chocolates. However, softening and bloom formation on chocolate coating have been major problems. The objectives of th...

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Bibliographic Details
Main Author:	Chin, Hui Han
Format:	Thesis
Language:	English English
Published:	2006
Subjects:	Coconut products Chocolate - Research
Online Access:	http://psasir.upm.edu.my/id/eprint/488/ http://psasir.upm.edu.my/id/eprint/488/1/1549084.pdf

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