Roger Aidoo
No current affiliation with UGent
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Quality attributes of dark chocolates formulated with palm sap‑based sugar as nutritious and natural alternative sweetener
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Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture : effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties
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Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts
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- PhD Thesis
- open access
Functionality of inulin and polydextrose in stevia or thaumatin sweetened dark chocolate
(2015) -
Optimisation of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture: rheological, microstructure and physical quality characteristics
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Optimisation of processing conditions and rheological properties using Stephan mixer as conche in small-scale chocolate processing
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- Journal Article
- A1
- open access
Industrial manufacture of sugar-free chocolates: applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development