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Lieferstatus:	i.d.R. innert 5-10 Tagen versandfertig
Veröffentlichung:	März 2012
Genre:	Naturwissensch., Medizin, Technik
ISBN:	9783848425181
EAN-Code:	9783848425181
Verlag:	LAP Lambert Academic Publishing
Einband:	Kartoniert
Sprache:	English
Dimensionen:	H 220 mm / B 150 mm / D 16 mm
Gewicht:	393 gr
Seiten:	252
Bewertung:	Titel bewerten / Meinung schreiben

Inhalt:

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.