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...

Täydet tiedot

Bibliografiset tiedot
Päätekijä: Dizon, Kathleen Rea P.
Muut tekijät: Villarino, Blanca J.
Aineistotyyppi: Opinnäyte
Kieli:English
Julkaistu: 2006.
Aiheet:
Chocolate.