Matches in SemOpenAlex for { <https://semopenalex.org/work/W3126417980> ?p ?o ?g. }
Showing items 1 to 77 of
77
with 100 items per page.
- W3126417980 endingPage "012037" @default.
- W3126417980 startingPage "012037" @default.
- W3126417980 abstract "Chocolate is one of food products made from cocoa beans (Theobroma cacao L). The ingredients of chocolate in general are cocoa butter, sugar, and cocoa powder/cocoa mass. However, in this study, cocoa butter substitute (CBS) instead of cocoa butter was used to increase the value of melting point. In addition, stevia and inulin were used to reduce the calorie of chocolate and red velvet was added as flavoring agent. The purpose of this study was to examine the physical properties of red velvet chocolate sweetened with stevia and inulin. The proportion of stevia used were 15%, 30%, and 45%. The physical properties measured were water content, particle size, color (L*, a*, b*), hardness, and melting point. The result showed that the proportion of stevia significantly affected the characteristics of red velvet compound chocolate. The highest proportion of stevia produced chocolate with the lowest moisture content. Chocolate sample had moisture content in the range of 0.93-1.5%. Particle size was inversely proportional to the water content, ranging from 75.01 to 86.64 µm. Color of chocolates was affected by color of the ingredients. The hardness and melting point of red velvet chocolates were influenced by the proportion of stevia." @default.
- W3126417980 created "2021-02-15" @default.
- W3126417980 creator A5020070279 @default.
- W3126417980 creator A5029971273 @default.
- W3126417980 creator A5037863257 @default.
- W3126417980 creator A5041664385 @default.
- W3126417980 creator A5064613435 @default.
- W3126417980 creator A5082375490 @default.
- W3126417980 creator A5085019419 @default.
- W3126417980 creator A5089312893 @default.
- W3126417980 date "2021-02-01" @default.
- W3126417980 modified "2023-10-02" @default.
- W3126417980 title "Physical properties of red velvet compound chocolates sweetened with stevia and inulin as alternative sweeteners" @default.
- W3126417980 cites W1990954840 @default.
- W3126417980 cites W2044237753 @default.
- W3126417980 cites W2056932032 @default.
- W3126417980 cites W2066479499 @default.
- W3126417980 cites W2102134789 @default.
- W3126417980 cites W2139387467 @default.
- W3126417980 cites W2602452912 @default.
- W3126417980 cites W2786094997 @default.
- W3126417980 cites W2918012916 @default.
- W3126417980 cites W2953465308 @default.
- W3126417980 doi "https://doi.org/10.1088/1755-1315/653/1/012037" @default.
- W3126417980 hasPublicationYear "2021" @default.
- W3126417980 type Work @default.
- W3126417980 sameAs 3126417980 @default.
- W3126417980 citedByCount "0" @default.
- W3126417980 crossrefType "journal-article" @default.
- W3126417980 hasAuthorship W3126417980A5020070279 @default.
- W3126417980 hasAuthorship W3126417980A5029971273 @default.
- W3126417980 hasAuthorship W3126417980A5037863257 @default.
- W3126417980 hasAuthorship W3126417980A5041664385 @default.
- W3126417980 hasAuthorship W3126417980A5064613435 @default.
- W3126417980 hasAuthorship W3126417980A5082375490 @default.
- W3126417980 hasAuthorship W3126417980A5085019419 @default.
- W3126417980 hasAuthorship W3126417980A5089312893 @default.
- W3126417980 hasBestOaLocation W31264179801 @default.
- W3126417980 hasConcept C142724271 @default.
- W3126417980 hasConcept C185592680 @default.
- W3126417980 hasConcept C204787440 @default.
- W3126417980 hasConcept C2777108408 @default.
- W3126417980 hasConcept C2778316324 @default.
- W3126417980 hasConcept C2779742124 @default.
- W3126417980 hasConcept C2780252228 @default.
- W3126417980 hasConcept C31903555 @default.
- W3126417980 hasConcept C71924100 @default.
- W3126417980 hasConceptScore W3126417980C142724271 @default.
- W3126417980 hasConceptScore W3126417980C185592680 @default.
- W3126417980 hasConceptScore W3126417980C204787440 @default.
- W3126417980 hasConceptScore W3126417980C2777108408 @default.
- W3126417980 hasConceptScore W3126417980C2778316324 @default.
- W3126417980 hasConceptScore W3126417980C2779742124 @default.
- W3126417980 hasConceptScore W3126417980C2780252228 @default.
- W3126417980 hasConceptScore W3126417980C31903555 @default.
- W3126417980 hasConceptScore W3126417980C71924100 @default.
- W3126417980 hasIssue "1" @default.
- W3126417980 hasLocation W31264179801 @default.
- W3126417980 hasOpenAccess W3126417980 @default.
- W3126417980 hasPrimaryLocation W31264179801 @default.
- W3126417980 hasRelatedWork W1965432606 @default.
- W3126417980 hasRelatedWork W1972172978 @default.
- W3126417980 hasRelatedWork W2615190760 @default.
- W3126417980 hasRelatedWork W3114003448 @default.
- W3126417980 hasRelatedWork W3166076884 @default.
- W3126417980 hasRelatedWork W3176232366 @default.
- W3126417980 hasRelatedWork W3184007785 @default.
- W3126417980 hasRelatedWork W3194897810 @default.
- W3126417980 hasRelatedWork W4297493878 @default.
- W3126417980 hasRelatedWork W4319437383 @default.
- W3126417980 hasVolume "653" @default.
- W3126417980 isParatext "false" @default.
- W3126417980 isRetracted "false" @default.
- W3126417980 magId "3126417980" @default.
- W3126417980 workType "article" @default.