Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans

The content of polyphenols in chocolate depends on many factors related to the properties of raw material and manufacturing parameters. The trend toward developing chocolates made from unroasted cocoa beans encourages research in this area. In addition, modern customers attach great importance to ho...

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Detalles Bibliográficos
Autores principales: Urbańska, Bogumiła, Kowalska, Hanna, Szulc, Karolina, Ziarno, Małgorzata, Pochitskaya, Irina, Kowalska, Jolanta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8123309/
https://www.ncbi.nlm.nih.gov/pubmed/33922933
http://dx.doi.org/10.3390/molecules26092502

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8123309/
https://www.ncbi.nlm.nih.gov/pubmed/33922933
http://dx.doi.org/10.3390/molecules26092502

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