Studies regarding obtainment and the characterization of different types of homemade chocolate with fruit addition
It is known that homemade chocolate is the most important and popular sweet product used in the diet of children and adults, due to its attractive taste and caloric value. The special nutritional qualities of chocolate are conferred by compounds with biological activity in its composition. The repre...
Elmentve itt :
| Szerzők: | |
|---|---|
| Testületi szerző: | |
| Dokumentumtípus: | Könyv része |
| Megjelent: |
2019
|
| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
|
| Kulcsszavak: | Csokoládé, Kémia |
| Online Access: | http://acta.bibl.u-szeged.hu/64853 |
| Tartalmi kivonat: | It is known that homemade chocolate is the most important and popular sweet product used in the diet of children and adults, due to its attractive taste and caloric value. The special nutritional qualities of chocolate are conferred by compounds with biological activity in its composition. The representative compounds from chocolate are antioxidants, macro- and micronutrients, sugar, and stimulants such as caffeine and theobromine. In our study we show how fruits addition can influence the physico-chemical properties of homemade chocolate. The used fruits were been frozen fruit. Experimental part is based on some physico-chemical determination (content of water, dry content, total mineral content et al.) in order to evaluate the nutritional characteristics of the product. |
|---|---|
| Terjedelem/Fizikai jellemzők: | 268-272 |
| ISBN: | 978-963-306-702-4 |