Quality Attributes of Dark Chocolate Praline with Wedang Jahe (Zingiber officinale) Jelly Filling

Chocolate pralines are complex food products that contain a soft filling that interacts with the chocolate shell. The combination of dark chocolate and ginger used as praline is still not widely found in research and innovation trends in cocoa-derived products. This study can have several implicatio...

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Veröffentlicht in:	IOP conference series. Earth and environmental science 2024-12, Vol.1417 (1), p.012024
Hauptverfasser:	Azhartuti, V, Ariviani, S, Sanjaya, A P, Muhammad, D R A, Putri, S P, Praseptiangga, D
Format:	Artikel
Sprache:	eng
Schlagworte:	Carrageenan Carrageenans Catechin Chocolate Cocoa dark chocolate Design factors Flavonoids Food quality Formulations Ginger Gingerol jelly filling Oleoresins praline Quality attributes Quality management Sensory properties Weighting methods Xanthan Xanthan gum Zingerone
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