Influence of collagen hydrolysate as cocoa butter replacement agent on the chemical, rheological and sensory properties of reduced‐fat and reduced‐calorie milk chocolate

2021 ◽  
Author(s):  
Mehrdad Mohammadi ◽  
Alaleh Zoghi ◽  
Fatemeh Fazeli
Keyword(s):  
Cocoa Butter ◽  
Sensory Properties ◽  
Milk Chocolate ◽  
Collagen Hydrolysate ◽  
Reduced Fat

scholarly journals Milk Fat Substitution by Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects on Stability, Microstructure, Rheological and Sensory Properties

2019 ◽  
Vol 39 (1) ◽  
pp. 23-34 ◽  
Author(s):  
Müge Urgu ◽  
Aylin Türk ◽  
Sevcan Ünlütürk ◽  
Figen Kaymak-Ertekin ◽  
Nurcan Koca
Keyword(s):  
Milk Fat ◽  
Sensory Properties ◽  
Reduced Fat ◽  
Fat Substitution

Characterisation of the sensory properties and market positioning of novel reduced-fat cheese

2014 ◽  
Vol 21 ◽  
pp. 169-178 ◽  
Author(s):  
Kevin C. Deegan ◽  
Ulla Holopainen ◽  
Paul L.H. McSweeney ◽  
Tapani Alatossava ◽  
Hely Tuorila
Keyword(s):  
Sensory Properties ◽  
Market Positioning ◽  
Reduced Fat

Physical and Sensory Properties of Regular and Reduced-Fat Pound Cakes with Added Amaranth Flour

2008 ◽  
Vol 85 (5) ◽  
pp. 614-618 ◽  
Author(s):  
Vanessa Dias Capriles ◽  
Eveline Lopes Almeida ◽  
Reinaldo Eduardo Ferreira ◽  
José Alfredo Gomes Arêas ◽  
Caroline Joy Steel ◽  
...  
Keyword(s):  
Sensory Properties ◽  
Reduced Fat ◽  
Amaranth Flour

Physical and Sensory Properties of Milk Chocolate Formulated with Anhydrous Milk Fat Fractions

1996 ◽  
Vol 61 (5) ◽  
pp. 1068-1073 ◽  
Author(s):  
N.A. FULL ◽  
S. YELLA REDDY ◽  
P.S. DIMICK ◽  
G.R. ZIEGLER
Keyword(s):  
Milk Fat ◽  
Sensory Properties ◽  
Milk Chocolate ◽  
Anhydrous Milk Fat ◽  
Milk Fat Fractions
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