Application of Steam Jet Agglomerator to Improve the Properties of Instanised Cocoa Drink Powder Mixed with Maltodextrin, Coconut Sugar and Sucrose

Application of Steam Jet Agglomerator to Improve the Properties of Instanised Cocoa Drink Powder Mixed with Maltodextrin, Coconut Sugar and Sucrose

Cold cocoa (chocolate) drink is highly in demand in tropical countries, especially in the cocoa-producing regions. Due to a relatively high fat content and a strong structure of cocoa powder particle, the solubility of cocoa powder in a relatively low temperature of water is low. A method that can...

Full description

Saved in:
Bibliographic Details
Main Authors: Saputro, Arifin Dwi, Nurkholisa, Zahfarina, Setiadi, Phung Adi, Dyaningrum, Eva Fadmah, Setiowati, Arima Diah, Kusumadevi, Zulvika, Karyadi, Joko Nugroho Wahyu, Bintoro, Nursigit, Rahayoe, Sri
Format: Article PeerReviewed
Language:English
Published: Springer 2023
Subjects:
Food technology
Online Access:https://repository.ugm.ac.id/281670/1/s12355-022-01188-2.pdf
https://repository.ugm.ac.id/281670/
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85137454975&doi=10.1007%2fs12355-022-01188-2&partnerID=40&md5=4cb748f378f1e4f2ccc04e0620abd183
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Universitas Gadjah Mada
Language: English

Internet

https://repository.ugm.ac.id/281670/1/s12355-022-01188-2.pdf
https://repository.ugm.ac.id/281670/
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85137454975&doi=10.1007%2fs12355-022-01188-2&partnerID=40&md5=4cb748f378f1e4f2ccc04e0620abd183

Similar Items