Varun Reddy, G. (2016) Effect of Coconut Milk Powder on Physico-Chemical Properties of White Chocolate. [Student Project Report] (Submitted)
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Abstract
White chocolate was prepared using the cocoa butter, sugar powder, skim milk
powder and lecithin. Coconut Milk powder was added to partially or completely
replace skim milk powder in the white chocolate. Coconut milk powder is added to
white chocolate to reduce bloom and also to impart a nutty or characteristic coconut
flavour to the chocolate.
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Coconut Milk powder, White chocolate, skim milk powder, sensory qualities |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery 600 Technology > 08 Food technology > 33 Nuts > 01 Coconut |
| Divisions: | Lipid Science and Traditional Foods |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 30 Oct 2017 07:03 |
| Last Modified: | 30 Oct 2017 07:03 |
| URI: | http://ir.cftri.res.in/id/eprint/13130 |
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