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...

Descrizione completa

Dettagli Bibliografici

Autore principale:	Dizon, Kathleen Rea P.
Altri autori:	Villarino, Blanca J.
Natura:	Tesi
Lingua:	English
Pubblicazione:	2006.
Soggetti:	Chocolate.