Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate

In order to improve functional characteristics of standard milk chocolate (C) was enriched by the addition of whey protein concentrate (WPC) and whey proteins hydrolyzed by trypsin (H-WPC) in the amount of 6%. The chocolate samples were analyzed by determination of antioxidant capacity, particle siz...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 29(2023), 6 vom: 30. Sept., Seite 610-618
1. Verfasser:	Rakin, Marica (VerfasserIn)
Weitere Verfasser:	Bulatović, Maja, Zarić, Danica, Krunić, Tanja, Lončarević, Ivana, Petrović, Jovana, Pajin, Biljana
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2023
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Milk chocolate physical properties polyphenol content sensory characteristics Whey Proteins Milk Proteins Protein Hydrolysates