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Physico-Chemical and Sensorial Characteristics of Chocolate Prepared From Soymilk
Physico-Chemical and Sensorial Characteristics of Chocolate Prepared From Soymilk
ISSN: 2042-4876
M axwell Scientific Organization, 2009
Submitted Date: August 25, 2009
Accepted Date: September 09, 2009
Corresponding Author: R.C. Ranveer, Department of Food Science and Technology, Shivaji University, Kolhapur 416004,
M.S., India
1
Powder(g)
8
8
8
8
Cocoa
powder (g)
8
8
8
8
8
8
8
6.7
6.7
6.7
6.7
veg etab le
shortening(g)
8
8
8
8
8
8
8
6.7
6.7
6.7
10
RW F(g)
8
6
12
8
Alginate(g)
0.6
0.6
0.6
1
GM S(g)
0.6
0.6
0.6
1
Alginate(g)
GM S(g)
1
1
1
1
-
0.6
1.2
1.0
1.0
1.0
1.0
1.0
1.3
1.3
1.3
1.3
CONCLUSION
The demand of milk product is increasing amo ng all
the classes of consumers. Among all the milk prod ucts
4