Characterization and fat migration of palm kernel stearin as affected by addition of desiccated coconut used as base filling centre in dark chocolate

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Characterization and fat migration of palm kernel stearin as affected by addition of desiccated coconut used as base filling centre in dark chocolate

The characterization and fat migration of palm kernel stearin (PKS) and desiccated coconut, used as base filling centre in dark chocolate were studied. C36 and C38 triglycerides of PKS decreased by 11% and 9.6% respectively, whereas C32 and C34 increased by 97% and 48% respectively. The change in th...

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Bibliographic Details
Main Authors:	Ali, A., Selamat, Jinap, Che Man, Yaakob, Yusoff, Mohd Suria Affandi
Format:	Article
Language:	English
Published:	Taylor & Francis 2001
Online Access:	http://psasir.upm.edu.my/id/eprint/50000/ http://psasir.upm.edu.my/id/eprint/50000/1/Characterization%20and%20fat%20migration%20of%20palm%20kernel%20stearin%20as%20affected%20by%20addition%20of%20desiccated%20coconut%20used%20as%20base%20filling%20centre%20in%20dark%20chocolate.pdf

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