The effect on bioactive components and characteristics of chocolate by functionalization with raw cocoa beans.
Sign Up to like & getrecommendations! Published in 2018 at "Food research international"
DOI: 10.1016/j.foodres.2018.07.017
Abstract: Chocolate manufacturers often develop their own original blends of cocoa beans, which, after processing, will give an unique sensory properties to their chocolates. In recent years, there has been a trend in the production of… read more here.
Keywords: unroasted beans; cocoa beans; effect bioactive; cocoa ... See more keywords
Formulation and physico-chemical and sensory characterisation of chocolate made from reconstituted cocoa liquor and high cocoa content
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.110492
Abstract: ABSTRACT Demand of dark chocolate with high cocoa content is increasing worldwide, which means having to find alternative processing methods that allow to dispense with the main ingredient in chocolate: cocoa liquor. To fulfil this… read more here.
Keywords: high cocoa; cocoa content; chocolate; cocoa ... See more keywords
Improvements in the processing of agricultural commodities:: The case of cocoa liquor
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DOI: 10.15446/dyna.v84n201.56672
Abstract: The solidification of the cocoa liquor is one of the most important steps for processing cocoa cultivars. This process is typically characterized as a continuous process, which may become a barrier for the randomization of… read more here.
Keywords: improvements processing; agricultural commodities; processing agricultural; cocoa ... See more keywords