Phenolic content and oxidative stability of chocolates produced with roasted and unroasted cocoa beans
The aim of this study was to produce chocolate using roasted (RB) and unroasted cocoa beans (URB). The effect of roasting on the total phenolic content (TPC), antioxidant activity [2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, ferric reducing antioxidant power (FRAP), and cupric ion redu...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 5 vom: 19. Juli, Seite 450-461 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2024
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Chocolate antioxidants oxidative stability phenolics roasting Phenols Antioxidants Thiobarbituric Acid Reactive Substances Caffeine |
| Online verfügbar |
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