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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Elsevier
2022
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| 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 |