The effect of sunflower wax and carnauba wax on the storage stability and sensory evaluation of palm-based chocolate spread

This study investigates the storage properties and sensory evaluation of palm-based chocolate spreads formulated with sunflower wax (SFW) and carnauba wax (CW) in a wide range of temperatures. Hardness, spreadability and stability assessments of chocolate spreads with 3.5% SFW and 3.5% CW were made...

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書誌詳細

出版年:	Grasas y Aceites
主要な著者:	N. A. Mohd Hassim, S. Kanagaratnam, T. K. Tang, N. S. Sofian Seng
フォーマット:	論文
言語:	英語
出版事項:	Consejo Superior de Investigaciones Científicas 2024-09-01
主題:	Carnauba wax Palm-based chocolate spread Sensory evaluation Storage study Sunflower wax
オンライン･アクセス:	https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2193