تأثیر تأثیر غنی‌سازی شکلات داغ با پودر زنجبیل بر خصوصیات کیفی آن

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Albak F, & Tekin A R, (2015). Effect of cinnamon powder addition during conching on the flavor of dark chocolate mass. Journal of Food Science and Technology, 52, 1960-1970.

Amer S A, & Rizk A E, (2022). Production and evaluation of novel functional extruded corn snacks fortified with ginger, bay leaves and turmeric powder. Food Production, Processing and Nutrition, 4(1), 4.

Aroyeun S, Okunade A, Obatoye A & Adeniran M O, (2019). Nutritional profile and organoleptic qualities of milk chocolate incorporated with different spices. Asian J. Agric. Food Sci, 13, 1-8.

Beristain-Bauza S D C, Hernández-Carranza P, Cid-Pérez, T S, Ávila-Sosa R, Ruiz-López I I, & Ochoa-Velasco C E, (2019). Antimicrobial activity of ginger (Zingiber officinale) and its application in food products. Food Reviews International, 35(5), 407-426.

Cheng H, Wei K, & Wang L, (2015). The impact of variety, environment and agricultural practices on catechins and caffeine in plucked tea leaves. In Processing and Impact on Active Components in Food (pp. 597-603). Academic Press.

Di Mattia C D, Sacchetti G, Mastrocola D, & Serafini M, (2017). From cocoa to chocolate: The impact of processing on in vitro antioxidant activity and the effects of chocolate on antioxidant markers in vivo. Frontiers in Immunology, 8, 1207.

Iranian National Standard No. 1-5272. First edition. 2013). Food chain microbiology. Comprehensive method for enumeration of microorganisms. Part 1: Colony count at 30 °C using mixed culture method.

Iranian National Standard No. 16884. First revision. (2010). Hot chocolate powder – characteristics and test methods.

Iranian National Standard No. 4-8923. Second revision (2018). Microbiology of food and animal feed. Preparation of test samples, initial suspensions and decimal dilutions for microbiological testing. Part 4: Special provisions for the preparation of miscellaneous products.

Mazo Rivas J C, Dietze M, Zahn S, Schneider Y, & Rohm H, (2018). Diversity of sensory profiles and physicochemical characteristics of commercial hot chocolate drinks from cocoa powders and block chocolates. European Food Research and Technology, 244, 1407-1414.

Muktiningrum T A, Fauza G, Ariviani S, Muhammad D R, & Affandi D R, (2022). Sensory profile analysis of chocolate drinks using quantitative descriptive analysis (QDA). In E3S Web of Conferences (Vol. 344, p. 04005). EDP Sciences.

Novita R, Kasim A, Nurdin H, Utama R S, & Putri N E, (2022, October). A Quality and Economic Analysis of Non-fermented Chocolate Seeds, Young Surian Leaves, and Ginger on Chocolate Drink Formulas. In IOP Conference Series: Earth and Environmental Science (Vol. 1097, No. 1, p. 012008). IOP Publishing.

Razzaghi A, Sedaghati M, and Beigmohammadi Z, (2014). Investigation of the physicochemical and antioxidant properties of functional yogurt containing Pansy extract, Food Industry Research/Volume 35, No. 1, 2014, 1-14.

Samanta S, Sarkar T, Chakraborty R, Rebezov M, Shariati M A, Thiruvengadam M, & Rengasamy K R,(2022). Dark chocolate: An overview of its biological activity, processing, and fortification approaches. Current Research in Food Science, 5, 1916-1943.

Saviz A, Esmaeilzadeh Kenari R, & Khalilzadeh Kelagar M A, (2015). Investigation of cultivate zone and ultrasound on antioxidant activity of Fenugreek leaf extract. Journal of Applied Environmental and Biological Sciences, 4(11S), 174-181.

Shahrajabian M H, Sun W, & Cheng Q, (2019). Clinical aspects and health benefits of ginger (Zingiber officinale) in both traditional Chinese medicine and modern industry. Acta agriculturae scandinavica, section b—Soil & Plant Science, 69(6), 546-556.

Shaukat M N, Nazir A, & Fallico B, (2023). Ginger bioactives: A comprehensive review of health benefits and potential food applications. Antioxidants, 12(11), 2015.

Singleton V L, & Rossi J A, (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, 16(3), 144-158.

Udayaprakash N K, Ranjithkumar M, Deepa S, Sripriya N, Al-Arfaj A A, & Bhuvaneswari S, (2015). Antioxidant, free radical scavenging and GC–MS composition of Cinnamomum iners Reinw. ex-Blume. Industrial Crops and Products, 69, 175-179.

Zugravu C, & Otelea M R, (2019). Dark chocolate: To eat or not to eat? A review. Journal of AOAC International, 102(5), 1388-1396.