Sensorial, textural and nutritional attributes of coconut sugar and cocoa solids based 'bean to bar' dark chocolate.
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DOI: 10.1111/jtxs.12698
Abstract: The impacts of cocoa solids and coconut sugar on the sensory perception of bean to bar dark chocolate were investigated with mixture design using response surface methodology. The maximum and minimum levels of cocoa nibs,… read more here.
Keywords: bean bar; cocoa solids; dark chocolate; chocolate ... See more keywords
Physical Characteristics of Amorphous and Crystalline Coconut Sugar Powder with the Addition of Tricalcium Phosphate (TCP) as an Anticaking Agent
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DOI: 10.1155/2020/5320173
Abstract: The coconut sugar powder produced by vacuum drying and conventional method has high hygroscopicity due to its high sugar content (mostly sucrose). Therefore, it is easier for caking to occur during storage. An anticaking agent… read more here.
Keywords: anticaking agent; tcp; powder; sugar ... See more keywords