Utilization of unfermented cocoa powder and cocoa pulp juice for the development of a probiotic sorbet with bioactive properties

Cocoa and its derivatives are not only regarded as health-promoting ingredients but also serve as effective carriers for probiotic delivery due to their nutrient-dense composition and functional attributes. This study aimed to develop a probiotic sorbet (SCC) utilizing cocoa bean by-products—unferme...

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Autori principali:	Arriya Tadtan, Kamonchanok Tanukul, Supakit Chaipoot, Gochakorn Kanthakat, Wanalee Sangpimpa, Phatthamon Srichan, Gerry Renaldi, Rajnibhas Sukeaw Samakradhamrongthai
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Elsevier 2025-12-01
Serie:	Applied Food Research
Soggetti:	Cocoa pulp juice Unfermented cocoa powder Bioactive properties Probiotic Functional sorbet
Accesso online:	http://www.sciencedirect.com/science/article/pii/S2772502225006407
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