Impact of superheated steam roasting on changes in antioxidant and microstructure properties of raw and processed cocoa cotyledon

This research focused on the roasting of cocoa beans at 184 °C for 16 min duration in a superheated steam oven using two separate modes of heating: convection mode and superheated steam mode. After roasting, the antioxidant properties of the cooked cocoa were assessed as ferric reducing antioxidant...

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Detalles Bibliográficos
Autores principales: Zzaman, Wahidu, Al-din Sifat, Saad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9869476/
https://www.ncbi.nlm.nih.gov/pubmed/36698855
http://dx.doi.org/10.1016/j.sjbs.2023.103562

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9869476/
https://www.ncbi.nlm.nih.gov/pubmed/36698855
http://dx.doi.org/10.1016/j.sjbs.2023.103562

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