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Mostrando ítems 41-50 de 79
Sustitución parcial de semillas de cacao (Theobroma cacao L) por algarroba (Prosopis pallida) en la formulación de chocolate artesanal.
(Escuela Superior Politécnica de Chimborazo, 2023-01-11)
The objective of this study was to elaborate artisan chocolate from the partial substitution of cocoa seeds (Theobroma cacao L) for carob seeds (Prosopis pallida). Chocolate bars were obtained with 10, 20 and 30% carob ...
Análise físico-química e microbiológica de bombons artesanais
(Universidade Tecnológica Federal do ParanáApucarana, 2011-11-24)
In food production is necessary to establish standards, limits and standards, inspection activities, control, monitoring and surveillance to ensure product quality and consumer health. In the home production of all these ...
Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings
(Universidad Nacional de Colombia - Sede Palmira, 2017-10-01)
The effects of replacing cocoa butter with different percentages and proportions of a mango kernel fat/palm olein (MKF/POL) blend, are reported. Samples were prepared by melting together mango kernel fat, palm olein, cocoa ...
Diseño de un sistema de control de temperatura y vaciado semiautomático de chocolate
(Pereira : Universidad Tecnológica de PereiraFacultad de TecnologíaTecnología en mecatrónica, 2015)