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Determining Lipid Properties of Chocolate Spread Formulated with Alternative …
Chocolate spread is a complex multiphase system of solid-oil suspensions that is made up of a dispersion phase comprising cocoa powder, sugar, fat, milk, and emulsifiers. The purpose of this research is to develop the chocolate spread with different types of vegetable oils such as lab-made VCO, commercial palm kernel oil (PKO), and commercial VCO. The objective was to evaluate the effect of di…
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- FT 23-002
Determining Free Fatty Acids of Lab-made Virgin Coconut Oil Using Chilling Th…
"he objective was to compare the FFA values of lab-made VCO to commercial PKO and commercial VCO, compare the quality of the lab-made VCO with commercial, and investigate the potential effect of substitution of PKO with VCO. Chocolate spreads that are commonly available in the market usually use palm oil as the liquid fraction. Therefore, for this semester, the focus of this research is on …
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- EP FT010
A Comparative Study on The Effect of The Chilling- Thawing and The Enzymatic …
VCO is an edible oil made from the mature coconut, and a range of non-thermal methods can be used to obtain the oil from the coconut milk. This study aims to investigate the physicochemical properties (FFA and IV), and lauric acid content of the samples; compare them to the APCC standard; and to suggest which treatment to produce VCO for further application based on the compliance of the FFA…
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- FT 22-003
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