The appearance and textural characteristic of couverture praline chocolate filled with carrageenan-based hydrogel
نویسندگان
چکیده
Abstract Praline is a type of chocolate with fat-based and water-based filling. This becoming more popular in Indonesia gaining intentions small-scale producers. In this study, couverture praline filling was produced using manual method. The aim study to investigate the best treatment create most stable shell filled carrageenan-based hydrogel. variables used duration formation (10, 15, 20 minutes) during tempering process. Chocolate characteristics, namely hardness, colour particle size were measured at day 0, 4, 8, 12. result showed that hardness increased as also increased. lightness decreased crystal maturation Whereas, relatively high tended fluctuate.
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ژورنال
عنوان ژورنال: IOP conference series
سال: 2023
ISSN: ['1757-899X', '1757-8981']
DOI: https://doi.org/10.1088/1755-1315/1200/1/012018