Quality characteristics of chocolate - containing some fat replacer (Record no. 52935)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02412cab a2200301Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u200454 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 100602s2011 ua ss b eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EAL |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| Language code of summary or abstract | ara |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | ART AAS V56 No2 6 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | EL-kalyoubi, M. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Annals of agricultural science, 2011 v. 56 (2) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Quality characteristics of chocolate - containing some fat replacer |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | خواص جودة الشوكولاته المحتوية على بدائل الدهون. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.97-106. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes reference. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Chocolate products nrc the most importnnl products of candy that populnr with a lot, especially children and as a source or energy in addition to its high nutritional value. In chocolate industry, many of ingredients such as cocoa, sugar, cocoa butter, fats, emulsifiers and flavorings play an important role in product quality. This research aims to assess the fatty replacement and its impact on the organoleptic and rheological characteristics of chocolate for the treatment of some problems that arise during marketing thereby increasing the economic relums of these products. Novel functional chocolate spreads were formulnted by replacing palm oil in conventional soil chocolate spread by pdlm olein and cotton seed oil at 25, 50, 75 and 100% levels. Physical, chemical and rheological properties such as particle size distribution, apparent viscosity, flow behavior constants and hysteresis behavior, also sensory evaluation such as smoothness, meltrate, cocoa flavor and milk flovor were measured in soft chocolate samples. Rheological properties indicated that the lower replacement rate 25% of palm olien was closest to the control sample and increasing the ratio of fat replacer had significant advanse effect on rheological properties of investigated chocolate. Sensory evaluation revealed that chocolate made from 25% palm olein was more accepted as conventional chocolate. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Chocolate |
| General subdivision | Quality. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Fat substitutes. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Khallafa, M. F. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Abdelrashid, A. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Mostafa, Eman M. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Annals of Agricultural Science. |
| Related parts | 2011.v.56(2) |
| International Standard Serial Number | 0570-1783 |
| Control subfield | nnas |
| Record control number | u157971 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2011/AAS/5611/2/97.pdf">http://nile.enal.sci.eg/EALE/2011/AAS/5611/2/97.pdf</a> |
| Public note | Full Text Article. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Articles |
| Source of classification or shelving scheme | Library of Congress Classification |
No items available.