Return to Article Details Covid-19 Pandemic: A Blessing In Disguise Download Download PDF

Validation errors:

Element '{http://www.crossref.org/schema/4.3.6}surname': [facet 'minLength'] The value has a length of '0'; this underruns the allowed minimum length of '1'.

Element '{http://www.crossref.org/schema/4.3.6}surname': [facet 'pattern'] The value '' is not accepted by the pattern '[^\d\?]*[^\?\s]+[^\d]*'.

Element '{http://www.crossref.org/schema/4.3.6}surname': [facet 'minLength'] The value has a length of '0'; this underruns the allowed minimum length of '1'.

Element '{http://www.crossref.org/schema/4.3.6}surname': [facet 'pattern'] The value '' is not accepted by the pattern '[^\d\?]*[^\?\s]+[^\d]*'.

Invalid XML:

<?xml version="1.0" encoding="utf-8"?>
<doi_batch xmlns="http://www.crossref.org/schema/4.3.6" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns:jats="http://www.ncbi.nlm.nih.gov/JATS1" xmlns:ai="http://www.crossref.org/AccessIndicators.xsd" version="4.3.6" xsi:schemaLocation="http://www.crossref.org/schema/4.3.6 https://www.crossref.org/schemas/crossref4.3.6.xsd">
  <head>
    <doi_batch_id>_1777361818</doi_batch_id>
    <timestamp>1777361818</timestamp>
    <depositor>
      <depositor_name>Harry Ws</depositor_name>
      <email_address>harry.ws@hh-publisher.com</email_address>
    </depositor>
    <registrant>HH PUBLISHER</registrant>
  </head>
  <body>
    <journal>
      <journal_metadata>
        <full_title>Advances in Agricultural and Food Research Journal</full_title>
        <abbrev_title>Adv Agric Food Res J</abbrev_title>
        <issn media_type="electronic">2735-1084</issn>
      </journal_metadata>
      <journal_issue>
        <publication_date media_type="online">
          <month>01</month>
          <day>22</day>
          <year>2026</year>
        </publication_date>
        <journal_volume>
          <volume>7</volume>
        </journal_volume>
        <issue>1</issue>
      </journal_issue>
      <journal_article xmlns:jats="http://www.ncbi.nlm.nih.gov/JATS1" xmlns:ai="http://www.crossref.org/AccessIndicators.xsd" publication_type="full_text" metadata_distribution_opts="any">
        <titles>
          <title>The Influence of Granulated Sugar and Cocoa Butter Substitute on The Physical Properties of Milk Chocolate Couverture: Preliminary Study</title>
        </titles>
        <contributors>
          <person_name contributor_role="author" sequence="first" language="en">
            <given_name>Helmi Affendi</given_name>
            <surname>Mohamad Azmi</surname>
          </person_name>
          <person_name contributor_role="author" sequence="additional" language="en">
            <given_name>Muhammad Bilal Muslim</given_name>
            <surname/>
          </person_name>
          <person_name contributor_role="author" sequence="additional" language="en">
            <given_name>Suzannah Sharif</given_name>
            <surname/>
          </person_name>
        </contributors>
        <jats:abstract xmlns:jats="http://www.ncbi.nlm.nih.gov/JATS1">
          <jats:p>Milk chocolate was produced by incorporating granulated sugar and cocoa butter substitute into chocolate formulations. Modification of recipes by the addition of 5% of cocoa butter substitute and granulated sugar in the formulation to replace cocoa butter and icing sugar produced cost-effective milk chocolate. Reformulation of the chocolate recipe will reduce the amount of cocoa butter and help to reduce cost. Currently, the price of cocoa butter is very high and is exposed to large price and supply fluctuations. Granulated sugar was used in the formulation to replace icing sugar, which is pricier. These chocolates were analysed for melting profile using a differential scanning calorimeter (DSC), solid fat content (SFC) using a pulsed-nuclear magnetic resonance (p-NMR) spectrometer, particle size distribution using Malvern Master Sizer and sensory evaluation using trained panellists. The addition of 5% cocoa butter substitute and the incorporation of granulated sugar in the chocolate formulations affect the melting properties and solid fat content of the milk chocolate couverture component. The addition 5% of cocoa butter substitute in the icing sugar chocolate formulation increases the particle size of the chocolate. However, the addition of 5% cocoa butter substitute in the granulated sugar chocolate formulation decreases the particle size of the chocolate component. Sensory attributes show no significant difference (p&gt;0.05) among all the samples.</jats:p>
        </jats:abstract>
        <publication_date media_type="online">
          <month>03</month>
          <day>03</day>
          <year>2026</year>
        </publication_date>
        <ai:program xmlns:ai="http://www.crossref.org/AccessIndicators.xsd" name="AccessIndicators">
          <ai:license_ref>https://creativecommons.org/licenses/by-nc/4.0</ai:license_ref>
        </ai:program>
        <doi_data>
          <doi>10.36877/aafrj.a0000602</doi>
          <resource>https://hh-publisher.com/ojs321/index.php/AAFRJ/article/view/973</resource>
          <collection property="crawler-based">
            <item crawler="iParadigms">
              <resource>https://hh-publisher.com/ojs321/index.php/AAFRJ/article/download/973/701</resource>
            </item>
          </collection>
          <collection property="text-mining">
            <item>
              <resource mime_type="application/pdf">https://hh-publisher.com/ojs321/index.php/AAFRJ/article/download/973/701</resource>
            </item>
          </collection>
        </doi_data>
      </journal_article>
    </journal>
  </body>
</doi_batch>

Could not convert selected objects.