Optimizing consumer acceptability of 100% chocolate through roasting treatments and effects on bitterness and other important sensory characteristics

Chocolate is a highly appreciated food around the world which is rich in polyphenols but usually sweetened to mask inherent bitterness and astringency. Here we aim to determine how roast time and temperature in cacao roasting affect bitterness intensity and consumer liking of chocolate. We have also...

Descripción completa

Detalles Bibliográficos
Autores principales: McClure, Alan P., Hopfer, Helene, Grün, Ingolf U.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8761865/
https://www.ncbi.nlm.nih.gov/pubmed/35072104
http://dx.doi.org/10.1016/j.crfs.2022.01.005

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8761865/
https://www.ncbi.nlm.nih.gov/pubmed/35072104
http://dx.doi.org/10.1016/j.crfs.2022.01.005

Ejemplares similares