Quality improvement of plant-based white chocolate enriched with encapsulated blueberry juice

Quality improvement of plant-based white chocolate enriched with encapsulated blueberry juice

White chocolate contains no cocoa solids, resulting in low antioxidant activity and limited suitability for vegans and lactose-intolerant individuals due to its dairy content. This study investigated the reformulation of white chocolate using almond milk (AM), soy protein isolate (SPI), and encapsul...

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Bibliographic Details
Main Authors: Rossi Indiarto, Natallina Wiranto Putri, Fetriyuna Fetriyuna, Edy Subroto, Arif Nanda Irawan, Dimas Rahadian Aji Muhammad, Mohd Nizam Lani
Format: Article
Language:English
Published: Elsevier 2025-03-01
Series:Food Chemistry Advances
Subjects:
Antioxidant activity
Functional food
Lactose intolerance
Soy protein isolate
Vegan product
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X25000334
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http://www.sciencedirect.com/science/article/pii/S2772753X25000334

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