Development of soy containing compound chocolates

Development of soy containing compound chocolates

by Alka Pandey, Gurmukh Singh, S. C. Jain
     
 

Research work is useful for direct use of chocolate manufacturing food industries, having various formulations of chocolate. Good literature has been collected to explore the potential of various soy components as an ingredient for chocolate. Food Product Development work. Research includes Study of physico-chemical characteristics of full fat soy flour, defatted soy… See more details below

Overview

Research work is useful for direct use of chocolate manufacturing food industries, having various formulations of chocolate. Good literature has been collected to explore the potential of various soy components as an ingredient for chocolate. Food Product Development work. Research includes Study of physico-chemical characteristics of full fat soy flour, defatted soy flour, soy protein concentrate and soy protein isolate. Development of chocolate using different levels of full fat soy flour, defatted soy flour, soy protein concentrate and soy protein isolate as replacer of whole milk powder. Optimization of the level of stevia and mannitol blend as sugar replacer and soybean oil as cocoa butter replacer. Optimization of the level of soy lecithin in developed chocolates as an emulsifier. Study of the physico-chemical, microbiological and organoleptic characteristics of optimized products during storage.

Product Details

ISBN-13:
9783848425181
Publisher:
AV Akademikerverlag GmbH & Co. KG.
Publication date:
03/22/2012
Pages:
252
Product dimensions:
6.00(w) x 9.00(h) x 0.57(d)

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