Impact of alkalization conditions on the phytochemical content of cocoa powder and the aroma of cocoa drinks
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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