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,...

Full description

Autores:
Flores March, Nieves María
Chire Fajardo, Gabriela Cristina
Lescano Anadón, Carlos Eduardo
Tipo de recurso:
Article of journal
Fecha de publicación:
2017
Institución:
Universidad Nacional de Colombia
Repositorio:
Universidad Nacional de Colombia
Idioma:
spa
OAI Identifier:
oai:repositorio.unal.edu.co:unal/61042
Acceso en línea:
https://repositorio.unal.edu.co/handle/unal/61042
http://bdigital.unal.edu.co/59850/
Palabra clave:
55 Ciencias de la tierra / Earth sciences and geology
63 Agricultura y tecnologías relacionadas / Agriculture
Accelerated bloom
Casson viscosity
Casson yield stress
chocolate coatings
CBE
general acceptability
rheology
Accelerated bloom
Casson viscosity
Casson yield stress
chocolate coatings
CBE
general acceptability
rheology
Rights
openAccess
License
Atribución-NoComercial 4.0 Internacional