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Effects of Bulking Agents in Chocolate by Desi rahmawati is a document available to read on EtoBox.
What is Effects of Bulking Agents in Chocolate about?
The study investigates the effects of substituting sucrose with maltitol and xylitol in sucrose-free milk chocolate on its physicochemical and sensory properties. Results indicate that high concentrations of maltitol do not significantly alter key characteristics such as moisture content and sensory attributes compared to traditional sucrose chocolate, while higher xylitol levels increase moisture and viscosity. This research suggests that sucrose-free chocolates can be effectively produced using maltitol w
- Author
- Desi rahmawati
- Language
- EN