Effects of fat contents and particle size of cocoa nibs on alkaloid composition, antioxidant activities, and volatile compound of concentrated cocoa drink
There is an increase in cocoa utilization as an alternative to espresso coffee due to its lower caffeine content (17% less) than coffee. The polyphenol, theobromine, is a good source of antioxidant contributed to the flavor and aroma in cocoa products. Different fat contents and grinding levels were...
| Published in: | Journal of Food Processing and Preservation |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
John Wiley and Sons Inc
2021
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85111666735&doi=10.1111%2fjfpp.15748&partnerID=40&md5=c3f821f2ab6b984f9f1640eedb0992f1 |