Development of technologies for the utilization of nutritionally valuable and fiber-rich cocoa components in cream-filled chocolate wafers
A significant component of a resource conserving and sustainable manufacturing of foods is the optimal utilization of raw materials which, furthermore, may give additional value for the producers. The usage of fiber-rich secondary raw materials is an important tool for food functionalization, aiming at providing beneficial health enhancing effect for the consumer.
The main aim of the project is to adjust traditional technologies and to develop formulations for the generation of cocoa- and fiber-containing wafers and cream fillings. The project is focused on the evaluation of altered processing properties as well as on physical and sensory characteristics of the developed products, and on their storage stability. The obtained results will be used for an effective product optimization.
Project researchers and contact:
- Böhme, Rohm
Dr.-Ing. Birgit Böhme
Product technologies: Confectionary
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