Improving the properties and sensory acceptability of vegan chocolate formulated with oat milk and soy protein isolate by incorporating encapsulated strawberry extract

Improving the properties and sensory acceptability of vegan chocolate formulated with oat milk and soy protein isolate by incorporating encapsulated strawberry extract

This study aimed to investigate the physicochemical properties, antioxidant activity, and organoleptic characteristics of vegan milk chocolate with various formulas. To achieve this objective, seven treatment formulas were used with different levels of OM and SPI, and ESE was added. The parameters a...

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Bibliographic Details
Main Authors: Rossi Indiarto, Rizal Wahyudi Al-Amin, Mohamad Djali, Edy Subroto, Dimas Rahadian Aji Muhammad, Bangkit Wiguna
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Antioxidant
Chocolate
Functional food
Vegan product
Sensory attributes
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502224002841
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