Production of Functional Chocolate with Lycium Barbarum L. (Wolfberry) Additive
İhsan Güngör Şat,
Emine Takım,
Halil İbrahim Binici
Abstract:In this study, a new bitter chocolate with functional properties was produced by using different tempering temperatures with different ratios of wolfberry addition and physicochemical, antioxidant, textural and sensory properties of these chocolates were determined. It was observed that fruit ratios on bitter chocolate had a statistically significant (P<0.01) effect on DPPH, ABTS and hardness values, while there was no significant effect on total flavonoid amounts. It was determined that tempering temperatu… Show more
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