Formulation of powdered chocolate custard with fiber

Authors

  • Tamara Santana Instituto de Investigaciones para la Industria Alimenticia
  • Julio Perea Instituto de Investigaciones para la Industria Alimenticia
  • Yailén Torres Instituto de Investigaciones para la Industria Alimenticia
  • Arelys Cortada Instituto de Investigaciones para la Industria Alimenticia

Keywords:

fiber, microcrystalline cellulose, custard

Abstract

Different formulations of powdered chocolate custard with fiber, using 2.5; 5 and 10% contents of microcrystalline cellulose were evaluated in a product obtained by the technology of physical blend of ingredients. Three trials of 1 kg each one were made to define the formulation, by means of sensory evaluation of the product ready to consume. The formulation with 5% of fiber was selected. The obtained product presented good sensory results and composition with a 4.8 g of fiber/100 g product.

 

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Published

2024-02-16

Issue

Vol. 20 No. 1 (2010)

Section

Original articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Formulation of powdered chocolate custard with fiber. (2024). Ciencia Y Tecnología De Alimentos, 20(1), 40-42. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/666

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