Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder

Jackfruit seeds are an under-utilized waste product in many tropical countries. In this work, we demonstrate the potential of roasted jackfruit seeds to substitute for cocoa powder in cappuccino formulations. Two different flours were produced from a hard variety jackfruit by drying or fermenting th...

Descripción completa

Detalles Bibliográficos
Autores principales: Papa Spada, Fernanda, da Silva, Paula Porrelli Moreira, Mandro, Gabriela Fernanda, Margiotta, Gregório Borghese, Spoto, Marta Helena Fillet, Canniatti-Brazaca, Solange Guidolin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6093646/
https://www.ncbi.nlm.nih.gov/pubmed/30110324
http://dx.doi.org/10.1371/journal.pone.0197654

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6093646/
https://www.ncbi.nlm.nih.gov/pubmed/30110324
http://dx.doi.org/10.1371/journal.pone.0197654

Ejemplares similares