Research Explorer

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Researcher

Arifin Dwi Saputro

Awards & Distinctions

12 Results

2019

Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques

Michael HinnehDavy Van de WalleJulie HaeckEnoch Enorkplim AbotsiAnn De WinneArifin Dwi SaputroKathy MessensJim Van DurmeEmmanuel Ohene AfoakwaLuc De Cooman et al.

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

Palm sap sugar : a review

Arifin Dwi SaputroDavy Van de WalleKoen Dewettinck

A1 Journal Article in SUGAR TECH

Rheological behaviour and microstructural properties of dark chocolate produced by combination of a ball mill and a liquefier device as small scale chocolate production system

Arifin Dwi SaputroDavy Van de WalleBobby Antan CaiquoMichael HinnehMartina KluczykoffKoen Dewettinck

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

2018

Aroma profile and appearance of dark chocolate formulated with palm sugar-sucrose blends

Arifin Dwi SaputroDavy Van de WalleMichael HinnehJim Van DurmeKoen Dewettinck

A1 Journal Article in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles

Dimas Rahadian Aji MuhammadArifin Dwi SaputroHayley RottiersDavy Van de WalleKoen Dewettinck

A1 Journal Article in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

2017

Feasibility of a small‑scale production system approach for palm sugar sweetened dark chocolate

Arifin Dwi SaputroDavy Van de WalleSheida KadivarMichael Amoafo MensahJim Van DurmeKoen Dewettinck

A1 Journal Article in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Investigating the rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacement

Arifin Dwi SaputroDavy Van de WalleSheida KadivarMohd Dona Bin SintangPaul Van der MeerenKoen Dewettinck

A1 Journal Article in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Quality attributes of dark chocolates formulated with palm sap‑based sugar as nutritious and natural alternative sweetener

Arifin Dwi SaputroDavy Van de WalleRoger AidooMichael Amoafo MensahClaudia DelbaereNathalie De ClercqJim Van DurmeKoen Dewettinck

A1 Journal Article in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Structure-function relations of palm sap sugar in dark chocolate

Arifin Dwi SaputroKoen Dewettinck

2016

Impact of sucrose and palm sugar blend as sweetener on the quality attributes of dark chocolate

Arifin Dwi SaputroDavy Van de WalleMichael Amoafo MensahJim Van DurmeKoen Dewettinck

Palm sap-based sugar and its potency as chocolate sweetener

Arifin Dwi SaputroDavy Van de WalleKoen Dewettinck

2015

Quality attributes of palm sugar containing chocolate using alternative processing

Arifin Dwi SaputroDavy Van de WalleNathalie De ClercqMichael Amoafo MensahJim Van DurmeKoen Dewettinck