Sinopsis
Research work is useful for direct use of chocolate manufacturing food industries, having various formulations of chocolate. Good literature has been collected to explore the potential of various soy components as an ingredient for chocolate. Food Product Development work. Research includes Study of physico-chemical characteristics of full fat soy flour, defatted soy flour, soy protein concentrate and soy protein isolate. Development of chocolate using different levels of full fat soy flour, defatted soy flour, soy protein concentrate and soy protein isolate as replacer of whole milk powder. Optimization of the level of stevia and mannitol blend as sugar replacer and soybean oil as cocoa butter replacer. Optimization of the level of soy lecithin in developed chocolates as an emulsifier. Study of the physico-chemical, microbiological and organoleptic characteristics of optimized products during storage.
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Reseña del editor
Research work is useful for direct use of chocolate manufacturing food industries, having various formulations of chocolate. Good literature has been collected to explore the potential of various soy components as an ingredient for chocolate. Food Product Development work. Research includes Study of physico-chemical characteristics of full fat soy flour, defatted soy flour, soy protein concentrate and soy protein isolate. Development of chocolate using different levels of full fat soy flour, defatted soy flour, soy protein concentrate and soy protein isolate as replacer of whole milk powder. Optimization of the level of stevia and mannitol blend as sugar replacer and soybean oil as cocoa butter replacer. Optimization of the level of soy lecithin in developed chocolates as an emulsifier. Study of the physico-chemical, microbiological and organoleptic characteristics of optimized products during storage.
Biografía del autor
The authoress, daughter of Mr. H. C. Pandey and Mrs. Kamla Pandey was born on August 7th, 1983 in Kichha, Uttarakhand,India. She has qualified ARS-NET exam twice, awarded by JNU scholarship, attended more than 30 conferences/seminars, presented more than 15 papers and published more than 20 papers in Journals of National and International repute
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Development of soy containing compound chocolates
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LAP LAMBERT Academic Publishing Mrz 2012, 2012
ISBN 10: 3848425181
ISBN 13: 9783848425181
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Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Research work is useful for direct use of chocolate manufacturing food industries, having various formulations of chocolate. Good literature has been collected to explore the potential of various soy components as an ingredient for chocolate. Food Product Development work. Research includes Study of physico-chemical characteristics of full fat soy flour, defatted soy flour, soy protein concentrate and soy protein isolate. Development of chocolate using different levels of full fat soy flour, defatted soy flour, soy protein concentrate and soy protein isolate as replacer of whole milk powder. Optimization of the level of stevia and mannitol blend as sugar replacer and soybean oil as cocoa butter replacer. Optimization of the level of soy lecithin in developed chocolates as an emulsifier. Study of the physico-chemical, microbiological and organoleptic characteristics of optimized products during storage. 252 pp. Englisch. Nº de ref. del artículo: 9783848425181
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Development of soy containing compound chocolates
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LAP LAMBERT Academic Publishing, 2012
ISBN 10: 3848425181
ISBN 13: 9783848425181
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Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Pandey AlkaThe authoress, daughter of Mr. H. C. Pandey and Mrs. Kamla Pandey was born on August 7th, 1983 in Kichha, Uttarakhand,India. She has qualified ARS-NET exam twice, awarded by JNU scholarship, attended more than 30 conferenc. Nº de ref. del artículo: 5521256
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Development of soy containing compound chocolates | Work awarded by JNU scholarship
Publicado por
LAP LAMBERT Academic Publishing, 2012
ISBN 10: 3848425181
ISBN 13: 9783848425181
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Taschenbuch. Condición: Neu. Development of soy containing compound chocolates | Work awarded by JNU scholarship | Alka Pandey (u. a.) | Taschenbuch | 252 S. | Englisch | 2012 | LAP LAMBERT Academic Publishing | EAN 9783848425181 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu. Nº de ref. del artículo: 106572372
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Development of soy containing compound chocolates
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LAP LAMBERT Academic Publishing Mär 2012, 2012
ISBN 10: 3848425181
ISBN 13: 9783848425181
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Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemania
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Taschenbuch. Condición: Neu. Neuware -Research work is useful for direct use of chocolate manufacturing food industries, having various formulations of chocolate. Good literature has been collected to explore the potential of various soy components as an ingredient for chocolate. Food Product Development work. Research includes Study of physico-chemical characteristics of full fat soy flour, defatted soy flour, soy protein concentrate and soy protein isolate. Development of chocolate using different levels of full fat soy flour, defatted soy flour, soy protein concentrate and soy protein isolate as replacer of whole milk powder. Optimization of the level of stevia and mannitol blend as sugar replacer and soybean oil as cocoa butter replacer. Optimization of the level of soy lecithin in developed chocolates as an emulsifier. Study of the physico-chemical, microbiological and organoleptic characteristics of optimized products during storage.Books on Demand GmbH, Überseering 33, 22297 Hamburg 252 pp. Englisch. Nº de ref. del artículo: 9783848425181
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Development of soy containing compound chocolates : Work awarded by JNU scholarship
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LAP LAMBERT Academic Publishing, 2012
ISBN 10: 3848425181
ISBN 13: 9783848425181
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Librería: AHA-BUCH GmbH, Einbeck, Alemania
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Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Research work is useful for direct use of chocolate manufacturing food industries, having various formulations of chocolate. Good literature has been collected to explore the potential of various soy components as an ingredient for chocolate. Food Product Development work. Research includes Study of physico-chemical characteristics of full fat soy flour, defatted soy flour, soy protein concentrate and soy protein isolate. Development of chocolate using different levels of full fat soy flour, defatted soy flour, soy protein concentrate and soy protein isolate as replacer of whole milk powder. Optimization of the level of stevia and mannitol blend as sugar replacer and soybean oil as cocoa butter replacer. Optimization of the level of soy lecithin in developed chocolates as an emulsifier. Study of the physico-chemical, microbiological and organoleptic characteristics of optimized products during storage. Nº de ref. del artículo: 9783848425181
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Development of soy containing compound chocolates: Work awarded by JNU scholarship
Publicado por
LAP LAMBERT Academic Publishing, 2012
ISBN 10: 3848425181
ISBN 13: 9783848425181
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