Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS)

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Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS)

This study examined the physical properties of enzymatically produced palm oil-based cocoa butter substitute (CBS) in dark chocolate. Melting profile, particle size distribution (PSD), rheological, textural behaviors, bloom formation and polymorphism were analysed using differential scanning calorim...

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Bibliographic Details
Main Authors:	Biswas, Nirupam, Cheow, Yuen Lin, Tan, Chin Ping, Siow, Lee Fong
Format:	Article
Language:	English
Published:	Academic Press 2017
Online Access:	http://psasir.upm.edu.my/id/eprint/62744/ http://psasir.upm.edu.my/id/eprint/62744/1/Physical%2C%20rheological%20.pdf

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