Effect of different cocoa mass levels on total phenolic content, antioxidant activity, and sensory acceptability of panned dark chocolate

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Effect of different cocoa mass levels on total phenolic content, antioxidant activity, and sensory acceptability of panned dark chocolate

Chocolate is one of the most widely consumed confectionery. The high consumption of chocolate-based confectionery, particularly dark chocolate, draws attention as the cocoa mass is higher than in milk and white chocolates. This research was carried out to evaluate the total phenolic content (TPC), a...

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Bibliographic Details
Published in:	IOP Conference Series: Earth and Environmental Science
Main Author:	Ishak I.; Musa N.; Hasim N.A.M.; Hisham N.A.B.; Fadzilah F.N.H.; Khaironi J.; Ahmad F.; Kamarudin W.S.S.W.
Format:	Conference paper
Language:	English
Published:	Institute of Physics 2024
Online Access:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85206463426&doi=10.1088%2f1755-1315%2f1397%2f1%2f012025&partnerID=40&md5=dc4be7de3e86104fa238413d1ae77428

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