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Physicochemical properties of chocolate spread with hazelnut cake: Comparative study and optimization
(Elsevier, 2021)
The purpose of the current study was to evaluate the impact of hazelnut cake as a partial replacer for sugar, milk and whey powders on the chocolate spread. A D-optimal mixture design was used to determine the effect of ...
Formulating and studying compound chocolate with adding dried grape pomace as a bulking agent
(Springer India, 2021)
The use of dried grape pomace (DGP) as a bulking agent for partly substitution of sugar, milk powder and whey powder in compound chocolate (CC) was investigated. D-optimal mixture design was used to determine the effect ...
Usage possibility of mannitol and soluble wheat fiber in low calorie gummy candies
(Elsevier, 2020)
The aim of this study was to investigate effects of using different combinations of bulking agents (sucrose, mannitol and soluble wheat fiber) on the physico-chemical [moisture, water activity, soluble solid (SSC), color], ...