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International Journal of Food Properties Volume 27, 2024 - Issue 1
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Research Article

Reformulation of white chocolate with soy- and coconut-based vegetable ingredients incorporating encapsulated cinnamon extract: investigation of physicochemical, antioxidant, and sensory properties

Rossi Indiartoa Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, IndonesiaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-4331-0311View further author information
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Amanda Karistael Novita Situmoranga Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, IndonesiaView further author information
,
Ashari Harunaningtyasa Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, IndonesiaView further author information
,
Heni Radiani Arifina Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, IndonesiaORCID Iconhttps://orcid.org/0000-0002-8353-1004View further author information
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Edy Subrotoa Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, IndonesiaORCID Iconhttps://orcid.org/0000-0003-3341-5803View further author information
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Ervika Rahayu Novita Herawatib Research Center for Food Technology and Processing, National Research and Innovation Agency, Yogyakarta, IndonesiaORCID Iconhttps://orcid.org/0000-0001-6936-429XView further author information
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Mohamad Djalia Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, IndonesiaORCID Iconhttps://orcid.org/0000-0001-5104-3009View further author information
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Mahania Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, IndonesiaORCID Iconhttps://orcid.org/0000-0001-8263-6608View further author information
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Dimas Rahadian Aji Muhammadc Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta, IndonesiaORCID Iconhttps://orcid.org/0000-0001-6551-5812View further author information
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Pages 704-728 | Received 20 Nov 2023, Accepted 11 May 2024, Published online: 25 May 2024

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