Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings

Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings

The effects of replacing cocoa butter with different percentages and proportions of a mango kernel fat/palm olein (MKF/POL) blend, are reported. Samples were prepared by melting together mango kernel fat, palm olein, cocoa butter and cocoa mass and powdered sugar combinated. The samples were milled,...

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Bibliographic Details
Main Authors: Nieves María Flores March, Gabriela Cristina Chire Fajardo, Carlos Eduardo Lescano Anadón
Format: Article
Language:English
Published: Universidad Nacional de Colombia 2017-10-01
Series:Acta Agronómica
Subjects:
Accelerated bloom
Casson viscosity
Casson yield stress
chocolate coatings
CBE
general acceptability
rheology
Online Access:https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/56219
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https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/56219

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