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Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate
(SAGE Publications Inc., 2022)
In order to improve functional characteristics of standard milk chocolate (C) was enriched by the addition of whey protein concentrate (WPC) and whey proteins hydrolyzed by trypsin (H-WPC) in the amount of 6%. The chocolate ...
Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate
(MDPI, 2022)
White chocolate is considered an unhealthier product than dark and milk chocolate due to the absence of cocoa solids containing polyphenols and other valuable components such as minerals and dietary fiber. This paper aimed ...