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Development of soy containing compound chocolates

 

Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
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  • Product Description
 

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.

Product Specifications
SKU :COC57922
AuthorAlka Pandey,Gurmukh Singh and S. C. Jain
LanguageEnglish
BindingPaperback
Number of Pages252
Publishing Year2012-03-06T00:00:00.000
ISBN978-3848425181
Edition1 st
Book TypeAerospace & aviation technology
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-06-08 00:00:00