Effects of maturity at harvesting and primary processing of cocoa beans on oxalate contents of cocoa powder
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Composition and Analysis"
DOI: 10.1016/j.jfca.2018.01.007
Abstract: Abstract The total, soluble and insoluble oxalate contents of cocoa beans (Theobroma cacao L.) harvested at four different maturity stages: immature, mature, half ripe and fully ripe were extracted and measured using HPLC chromatography. The… read more here.
Keywords: oxalate; oxalate contents; cocoa powder; maturity ... See more keywords
Impact of alkalization conditions on the phytochemical content of cocoa powder and the aroma of cocoa drinks
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111181
Abstract: Abstract Alkalization is an important process in cocoa powder production that affects color and flavor. In this study, the impact of alkalization temperature (60, 70, 80, 90, 100 °C), NaOH concentration (0.59, 1.17, 2.34, 3.59%… read more here.
Keywords: cocoa; cocoa powder; concentration; impact alkalization ... See more keywords
Impact of encapsulating probiotics with cocoa powder on the viability of probiotics during chocolate processing, storage, and in vitro gastrointestinal digestion.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of food science"
DOI: 10.1111/1750-3841.15695
Abstract: Chocolates can be formulated as a functional food via enrichment with probiotics. However, the added probiotics must overcome the challenges of processing and storage conditions and the harsh gastrointestinal environment. The study aimed to overcome… read more here.
Keywords: storage; viability; cocoa powder; gastrointestinal digestion ... See more keywords
Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder
Sign Up to like & getrecommendations! Published in 2018 at "PLoS ONE"
DOI: 10.1371/journal.pone.0197654
Abstract: Jackfruit seeds are an under-utilized waste product in many tropical countries. In this work, we demonstrate the potential of roasted jackfruit seeds to substitute for cocoa powder in cappuccino formulations. Two different flours were produced… read more here.
Keywords: jackfruit; seed; cocoa powder; jackfruit seeds ... See more keywords
Red Oak (Quercus rubra L.) Fruits as Potential Alternative for Cocoa Powder: Optimization of Roasting Conditions, Antioxidant, and Biological Properties
Sign Up to like & getrecommendations! Published in 2021 at "Forests"
DOI: 10.3390/f12081088
Abstract: Cocoa powder is a basic ingredient in the manufacture of chocolate, one of the most appreciated sweet products in the world for its sensory and nutritional properties. Furthermore, it displays a central nervous system stimulant… read more here.
Keywords: oak quercus; red oak; powder; alternative cocoa ... See more keywords
Physico-Chemical Property, Sensory Profile and Consumer Acceptability of Water Buffalo (Bubalus bubalis L.) Chocolate Milk Using Alkalized and Natural Cocoa Powder
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12091797
Abstract: Due to its nutritional quality and palatability, chocolate milk beverages are gaining popularity globally. Alkalized cocoa powder is mostly used in its production since it provides for more intense color and dispersibility, but it has… read more here.
Keywords: chocolate milk; cocoa powder; milk; cocoa ... See more keywords
Circulating Structurally Related (-)-Epicatechin Metabolite Species and Levels after Sustained Intake of a Cocoa Powder High in Polyphenols Are Comparable to Those Achieved after a Single Dose
Sign Up to like & getrecommendations! Published in 2021 at "Nutrients"
DOI: 10.3390/nu13113829
Abstract: Background: While the bioavailability of cocoa polyphenols, particularly of the monomer (-)-epicatechin, has been investigated after a single-dose intake, the effect of sustained cocoa consumption on the metabolic profile of the structurally related (-)-epicatechin metabolites… read more here.
Keywords: related epicatechin; structurally related; cocoa powder; cocoa ... See more keywords