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Can I read Effects of Santolina chamaecyparissus essential oil on rheological, thermal and antioxidative properties of dark chocolate on EtoBox?
Effects of Santolina chamaecyparissus essential oil on rheological, thermal and antioxidative properties of dark chocolate by Sibel Bölek; Feyza Tosya; Sevim Akçura is a Agricultural and Biological Sciences article available to read on EtoBox.
What is Effects of Santolina chamaecyparissus essential oil on rheological, thermal and antioxidative properties of dark chocolate about?
## A C T Enrichment of chocolate is important to improve both its nutritional value and health benefits. In this study, dark chocolate was enriched with Santolina chamaecyparissus essential oil at the concentrations of 0.01 ml/g (w/w), 0.02 ml/g (w/w) and 0.03 ml/g (w/w). Effects of S. chamaecyparissus essential oil on physical, chemical, textural, rheological, thermal, antioxidative and sensory properties of chocolate samples were investigated. While S. chamaecyparissus essential oil significantly increased the antioxidant activity of chocolate samples (p 0.05) of the chocolate samples providing a merit for manufactures in regards to S. chamaecyparissus essential oil using without changing production process. Results of sensory analysis revealed that up to 0.02% of S. chamaecyparissus essential oil can be added to the formulation to obtain chocolates without causing unacceptable products in terms of sensory properties.
Who reads Effects of Santolina chamaecyparissus essential oil on rheological, thermal and antioxidative properties of dark chocolate?
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Sibel Bölek; Feyza Tosya; Sevim Akçura
- Publisher
- Elsevier BV
- Published
- 2022
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)