Conching process time, sauco by-product concentration, and sacha inchi oil levels identification for the enrichment of dark chocolate

Chocolate is a widely consumed product with high levels of polyphenols; unfortunately, it is reduced during the process. Adding other components allows for counteracting the polyphenols lost during chocolate processing and reducing the content of unsaturated fatty acids, affecting its physical prope...

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Detalles Bibliográficos
Autores principales: Medina-Mendoza, Marleni, Castro-Alayo, Efrain M., Balcazar-Zumaeta, Cesar R., Silva-Zuta, Miguelina Z., Maicelo-Quintana, Jorge L., Cayo-Colca, Ilse S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10559272/
https://www.ncbi.nlm.nih.gov/pubmed/37809724
http://dx.doi.org/10.1016/j.heliyon.2023.e19886

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10559272/
https://www.ncbi.nlm.nih.gov/pubmed/37809724
http://dx.doi.org/10.1016/j.heliyon.2023.e19886

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