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...

Deskribapen osoa

Xehetasun bibliografikoak
Egile nagusia: Dizon, Kathleen Rea P.
Beste egile batzuk: Villarino, Blanca J.
Formatua: Thesis
Hizkuntza:English
Argitaratua: 2006.
Gaiak:
Chocolate.