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dc.contributor.authorMohd Syafiq Abdullah-
dc.date.accessioned2018-02-11T07:56:59Z-
dc.date.available2018-02-11T07:56:59Z-
dc.date.issued2015-
dc.identifier.urihttp://hdl.handle.net/123456789/8364-
dc.description.abstractThe effects of cocoa butter substitution using xanthan gum (XG), corn starch (CS) and glycerin (GL) blends on the physicochemical and sensory properties of dark chocolate were determined. In this study, 11 blends with different proportions of XG, CS and GL were prepared according to DOptimal mixture design as a purpose of cocoa butter substitution in dark chocolate at 5%, 10% and 15% level. Summing up, 33 chocolate formulations and a control sample containing 15% cocoa butter (control sample) were analyzed for their hardness, rheological properties and melting point. Accompanied by the reduction of cocoa butter, the incorporation of XG, CS and GL raised the solid fractions in chocolate system and resulted in consequential increased hardness (4.58-13.49kN/m2) and flow properties (yield stress: 7.82-10.53 Pa and viscosity: 2.37-3.73Pa.s).en_US
dc.language.isoenen_US
dc.publisherTerengganu: Universiti Malaysia Terengganuen_US
dc.subjectTP 640 .M6 2015en_US
dc.subjectMohd Syafiq Abdullahen_US
dc.subjectCocoa - Chemical Technologyen_US
dc.titleOptimization of xanthan gum, corn starch and glyccerin blends on physicochemical properties and sensory acceptability of dark chocolateen_US
dc.typeThesisen_US
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