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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Principais autores:	Olga Rojo-Poveda, Letricia Barbosa-Pereira, David Orden, Caroline Stévigny, Giuseppe Zeppa, Marta Bertolino
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	MDPI AG 2020-06-01
סדרה:	Foods
נושאים:	cocoa bean shell cocoa by-product functionalized biscuits tagatose fiber content
גישה מקוונת:	https://www.mdpi.com/2304-8158/9/6/814
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!