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The reduction of cocoa cake bitterness using natron and its effects on chocolate nutritive value

This study aims at finding how natron reduces the bitterness of cocoa cake and also examines its effect on chocolate nutritive value. Two hundred grams of cocoa cake was treated with different amounts of natron (0 g, 0.961 g; 1.082 g; 1.202 g; 1.322 g; and 1.442 g). Sensory analyzes were performed o...

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Detalles Bibliográficos
Autores principales: Ponka, Roger, Dauriane Bavoua, Millie, Bosco Etoa, Jean, Fokou, Elie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7382127/
https://www.ncbi.nlm.nih.gov/pubmed/32724606
http://dx.doi.org/10.1002/fsn3.1624