Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers by the Replacement of Sucrose with Tagatose

The cocoa bean shell (CBS), a by-product of the cocoa industry, has been reported to be rich in fiber and polyphenols, which could contribute to reducing the metabolism of sugars and glucose adsorption. The production of CBS-based biscuits in which sucrose is replaced with tagatose (a low-glycemic s...

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Autors principals:	Olga Rojo-Poveda, Letricia Barbosa-Pereira, David Orden, Caroline Stévigny, Giuseppe Zeppa, Marta Bertolino
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2020-06-01
Col·lecció:	Foods
Matèries:	cocoa bean shell cocoa by-product functionalized biscuits tagatose fiber content
Accés en línia:	https://www.mdpi.com/2304-8158/9/6/814
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