Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder
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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