NUTRITIONAL PROFILING AND SENSORY EVALUATION OF NOVEL HOT CHOCOLATE RECIPES: A COMPARATIVE STUDY WITH A COMMERCIAL BRAND

• Hoofdauteurs: Liviana Popescu (Auteur), Emanuela Lidia Crăciunescu (Auteur), Andreea Codruţa Novac (Auteur), Meda Lavinia Negruţiu (Auteur), Virgil Florin Duma (Auteur), Anca Tudor (Auteur), Andrei Mostovei (Auteur), Daniela Jumanca (Auteur), Cosmin Sinescu (Auteur)
• Formaat: Boek
• Gepubliceerd in: Romanian Society of Oral Rehabilitation, 2024-06-01T00:00:00Z.
• Onderwerpen: article
• Online toegang: Connect to this object online.

Aim of the Study: The study aimed to develop and evaluate two new hot chocolate recipes (P1 - Red Recipe and P2 - Green Recipe) and compare them with a commercial hot chocolate product (P3 - "La Festa"). The focus was on creating recipes that are nutritionally comparable to natural or diet...