Alka Pandey, Gurmukh Singh, S. C. Jain

Development of soy containing compound chocolates

Work awarded by JNU scholarship

• Broschiertes Buch

Produktbeschreibung

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.

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Produktdetails

• Verlag: LAP Lambert Academic Publishing
• Aufl.
• Seitenzahl: 252
• Erscheinungstermin: 6. März 2012
• Englisch
• Abmessung: 220mm x 150mm x 16mm
• Gewicht: 393g
• ISBN-13: 9783848425181
• ISBN-10: 3848425181
• Artikelnr.: 35365505

Autorenporträt

The authoress, daughter of Mr. H. C. Pandey and Mrs. Kamla Pandey was born on August 7th, 1983 in Kichha, Uttarakhand,India. She has qualified ARS-NET exam twice, awarded by JNU scholarship, attended more than 30 conferences/seminars, presented more than 15 papers and published more than 20 papers in Journals of National and International repute