Alternative Tempering of Sugar-Free Dark Chocolates by βv Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile


TOKER Ö. S. , Oba S., Palabiyik I., Rasouli Pirouzian H., Konar N., Artik N., ...More

International Journal of Food Engineering, vol.15, no.10, 2019 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 15 Issue: 10
  • Publication Date: 2019
  • Doi Number: 10.1515/ijfe-2018-0067
  • Title of Journal : International Journal of Food Engineering
  • Keywords: dark chocolate, isomalt, maltitol, seeding, tempering, FAT BLOOM DEVELOPMENT, RHEOLOGICAL PROPERTIES, MILK CHOCOLATE, COCOA BUTTER, PRECRYSTALLIZATION PROCESS, BULK SWEETENERS, QUALITY, MICROSTRUCTURE, CRYSTALLIZATION, POLYDEXTROSE