Physicochemical properties, antioxidant activity, and sensory acceptability of dairy-free chocolate incorporating encapsulated green coffee extract

This study investigated the physicochemical characteristics, antioxidant activity, and sensory acceptability of encapsulated green coffee extract (EGC) in dairy-free chocolate (DFC) formulated using honey powder. The experiment tested six variations of EGC incorporation in DFC from 0 to 10% (w/w). T...

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Egile Nagusiak:	Rossi Indiarto, Diandra Yustika Febianti, Mahani Mahani, Edy Subroto, Aldila Din Pangawikan, Mohd Nizam Lani, Dimas Rahadian Aji Muhammad
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	Taylor & Francis Group 2025-12-01
Saila:	CyTA - Journal of Food
Gaiak:	Chocolate food antioxidant healthy food honey products lactose intolerance
Sarrera elektronikoa:	https://www.tandfonline.com/doi/10.1080/19476337.2025.2505681
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