Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans

The objective of this study was to determine the effect of oven and traditional roasting on the polyphenol content, antioxidant activity, lipid quality, proximate composition and mineral content of fermented cocoa beans. Results showed that traditional roasting significantly decrease (p < 0.05) t...

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Detalles Bibliográficos
Autores principales: Djikeng, Fabrice Tonfack, Teyomnou, William Teyomnou, Tenyang, Noël, Tiencheu, Bernard, Morfor, Azia Theresia, Touko, Blaise Arnaud Hako, Houketchang, Serges Ndomou, Boungo, Gires Teboukeu, Karuna, Mallampalli Sri Lakshmi, Ngoufack, François Zambou, Womeni, Hilaire Macaire
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5852288/
https://www.ncbi.nlm.nih.gov/pubmed/29552657
http://dx.doi.org/10.1016/j.heliyon.2018.e00533

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5852288/
https://www.ncbi.nlm.nih.gov/pubmed/29552657
http://dx.doi.org/10.1016/j.heliyon.2018.e00533

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