Effect of Coconut and Palm Oil on Chocolate Produced in Ball Mill (CROSBI ID 694172)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Barišić, Veronika ; Lončarević, Ivana ; Petrović, Jovana ; Flanjak, Ivana ; Jozinović, Antun ; Šubarić, Drago ; Babić, Jurislav ; Miličević, Borislav ; Ačkar, Đurđica
engleski
Effect of Coconut and Palm Oil on Chocolate Produced in Ball Mill
Chocolate is one of the most consumed confectionery products in the world. Cocoa butter is, along the cocoa mass and sugar, the main and the most expensive ingredient in chocolate. Many producers are replacing part of cocoa butter with other fats, which have lesser price. This research fives insight in effect of coconut and palm oil addition on chocolate produced in ball mill. The aim of this study was to determine rheology properties, colour and hardness of chocolates containing cocoa butter equivalents.
chocolate ; ball mill ; coconut oil ; palm oil
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nije evidentirano
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Podaci o prilogu
33-41.
2020.
objavljeno
Podaci o matičnoj publikaciji
Proceedings of the 7th International Conference "Vallis Aurea" Focus on: Research & Innovation
Katalinić, Branko
Požega : Beč: Veleučilište u Požegi ; DAAAM International Vienna
978-3-902734-26-6
1874-8204
Podaci o skupu
Vallis Aurea – 7th International Conference
plenarno predavanje
24.09.2020-25.09.2020
Požega, Hrvatska
