Physical parameters of chocolate with the addition of Arthrospira platensis
Georgi Gavrailov,
Ivaylo Pehlivanov,
Galia Gentscheva
et al.
Abstract:The physicochemical properties of chocolate mass with 85% cocoa content and 3%, 5%, and 10% of Arthrospira platensis have been studied. The algae were grown into a bioreactor in Varvara, Bulgaria. The present work aims to create an innovative chocolate product with appropriate physicochemical properties and organoleptic characteristics, contributing to the healthy nutrition of consumers. To achieve this goal, a technological scheme was developed for obtaining chocolate mass with Arthrospira platensis. Rheologi… Show more
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