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Quality attributes of alkalized dark chocolate from Forastero cocoa nibs

The alkalization of cocoa is widely applied to modulate flavor, color, and acidity; however, its influence on Indonesian Forastero cocoa at the nib stage remains insufficiently characterized. This study examined the physicochemical, functional, and sensory attributes of dark chocolate produced from...

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Principais autores: Rossi Indiarto, Zaidhiya Rizqi Raihani, Mohamad Djali, Edy Subroto, Syamsul Huda, Adi Md Sikin, Alit Pangestu, Dimas Rahadian Aji Muhammad
Formato: Artigo
Idioma:Inglês
Publicado em: Taylor & Francis Group 2026-12-01
coleção:International Journal of Food Properties
Assuntos:
Cocoa nibs
alkalization
polyphenols
antioxidant activity
sensory quality
Acesso em linha:https://www.tandfonline.com/doi/10.1080/10942912.2025.2601513
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