Quality characteristics of chocolate – Containing some fat replacer

El-Kalyoubi, M. H.; Khallaf, Mohamed; Abdelrashid, A.; Mostafa, Eman

doi:10.1016/j.aoas.2011.05.009

Cited by 38 publications

(28 citation statements)

References 18 publications

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“…Thus, the distinct ratio of solid and liquid is required to develop this product. Blends of PO, POo, red POo or POs with other soft oils or butterfat are suitable for chocolate spread (Jeyarani et al, 2015;El-Hadad et al, 2011;El-kalyoubi et al, 2011).…”

Section: Soft Chocolatementioning

confidence: 99%

Palm Oil and Palm Kernel Oil: Versatile Ingredients for Food Applications

Dian¹

2018

JOPR

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Section: Soft Chocolatementioning

confidence: 99%

Palm Oil and Palm Kernel Oil: Versatile Ingredients for Food Applications

Dian¹

2018

JOPR

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“…The development of functional chocolate spreads with palm olein and cotton seed oil (El-Kalyoubi et al, 2011) and studies on mango seed fat (Kaphueakngam et al, 2009;Solis-Fuentes & Duran-de-Bazua, 2004), kokum butter (Maheshwari & Reddy, 2005), partial replacement of the cocoa butter with cupuassu fat obtaining a product similar to traditional products (Lannes et al, 2002) and others such as salt fat, shea butter, illipe butter, soya oil, rape seed oil, cotton oil, ground nut oil, and coconut oil have been carried out (Jahurul et al, 2013).…”

Section: Use Of Fat In Chocolate Productsmentioning

confidence: 99%

Application of fats in some food products

Rios¹,

Pessanha²,

Almeida³

et al. 2014

Food Sci. Technol (Campinas)

154

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“…Chocolate products are the most important products of candy that are popular with a lot and as a source of energy in addition to its high nutritional value. Chocolate is the most frequently craved food (El-kalyoubi et al, 2011). However, chocolate is classified as a high calorie food due to the high fat and sugar contents.…”

mentioning

confidence: 99%

New Brand Equity Aspect: The Example of New Candy Product Consistency Quality Equity

Vanagienė

2018

Proccedings of International Scientific Conference "RURAL DEVELOPMENT 2017"

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The methodology of study is based on a new educational thinkingto use analytics to build ideas and make them better. The article analyzes the equity of a new product in terms of consistency of the equity of a new brand. The aim of the study -to identify the new product's consistency quality importance on the new brand equity when the customer chooses a new product (the example: candy in boxes). Theoretical study was based on the analysis of scientific literature, synthesis, logical generalisation, graphic modeling and a survey (2017 (n = 416)). Analysing the equity of the new product consistency for the new brand equity structure. Recognizing that consumer choice depends on the equity of the new consistency of the product offered to him by the firm's offer, the practical test of the scientific concept has been chosen from the original study, analyzing the equity of the candys in boxes as a new product for the consumer. The results allow us to make assumptions about what elements of the new consistency of the product could influence the success of the new brand on the candy market. The consistency quality of a new food product is essential factor of a new brand equity. The results of the study lead to conclusion that new food product (candys in boxes) Lithuanian shoppers perceive the importance of consistency quality and assess the identity (as unique products) (between high and medium value), which is forming a positive image of the product (quality assurance). The results of the research can be applied to the needs of the consumers of the Lithuanian candys in boxes market. Keywords: new brand, new product consistency, candy, quality, equity.Problem. Researchers Kitt, Sträter (2008) in their the study concluded that sugar-free confections grew much faster than those made with sugars, mainly because they dominated the new-product launches. Chocolate products are the most important products of candy that are popular with a lot and as a source of energy in addition to its high nutritional value. Chocolate is the most frequently craved food (El-kalyoubi et al., 2011). However, chocolate is classified as a high calorie food due to the high fat and sugar contents. These contents have negative effects on health (Kim et al. 2017), Black chocolate, black chocolate candys without synthetic food additives, no GMO, sugar reduction, organic consistency are good effect effects on health.Lithuania, as well as other countries in the world, pays more and more attention to food quality. This is determined by botha new buyer approach to food and human concern. Does this claim confirm the fact of the purchase of candys according to their quality characteristics in Lithuania.In this study, the research problem presupposes the aim of the study -to identify the new product's consistency quality importance on the new brand equity when the customer chooses a new product (the example: candy in boxes).The logic of realisation of the aim emphasizes the following goals: 1) To analyze the theoretical model concepts for new brand new food pro...

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Quality characteristics of chocolate – Containing some fat replacer

Cited by 38 publications

References 18 publications

Palm Oil and Palm Kernel Oil: Versatile Ingredients for Food Applications

Palm Oil and Palm Kernel Oil: Versatile Ingredients for Food Applications

Application of fats in some food products

New Brand Equity Aspect: The Example of New Candy Product Consistency Quality Equity

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