Milk chocolate is a type of chocolate composed of cocoa nibs, milk powder, sugar and cocoa butter. Generally, emulsifiers are commonly added to chocolates in order to modify their flow properties. Therefore, it is intriguing to explore the influence of conching process parameters...
Open access
Research Article10.9734/cjast/2023/v42i184138
Cocoa (Theobroma cacao L.) is a commercial plantation crop in India. It is the main raw material in the production of chocolates, cosmetics, health drinks, pharmaceuticals etc. Shelling is one of the primary unit operation and critical step in the processing of chocolate. It affe...
Open access
Research Article10.9734/ijecc/2023/v13i41712
The sustainable and efficient extraction of bioactive compounds from natural resources offers a promising alternative to synthetic additives and formulations. These compounds including polyphenols, flavonoids and polysaccharides possess antioxidant, antimicrobial and many therape...
Open access
Research Article10.9734/jsrr/2024/v30i122662