Optimization of low-sugar bitter gourd (Momordica charantia)-supplemented chocolate bar using mixture response surface methodology

Optimization of low-sugar bitter gourd (Momordica charantia)-supplemented chocolate bar using mixture response surface methodology

ABSTRACT An optimized formulation was developed for the preparation of low-sugar bitter gourd-supplemented chocolate bar as a functional confection using mixture response surface methodology (RSM). The factors studied included unsweetened chocolate, bitter ground extract, and isomalt. Nine bitter go...

Ausführliche Beschreibung

Bibliographische Detailangaben
1. Verfasser: Dizon, Kathleen Rea P.
Weitere Verfasser: Villarino, Blanca J.
Format: Abschlussarbeit
Sprache:English
Veröffentlicht: 2006.
Schlagworte:
Chocolate.