Effect of replacing cacao by carob powder on the quality traits of ice cream
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Date
2023-08-31
Authors
Janat mansour
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Abstract
he replacement process, up to 40%, did not affect the physical or sensory characteristics. We are certain that carob is a good alternative to cocoa, with a potential of up to 40%. The best rate of replacement and acceptance is 40% from a sensory perspective. Although there are statistical differences in color through color examination, but the consumer did not discover the differences.