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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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Elsevier
2023
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| 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 |