Optimizing dark chocolate production: Effect of conching time, berry by-products, and sacha inchi oil on antioxidant attributes

This study aimed to develop dark chocolates enriched with freeze-dried berry by-products (FD) from goldenberry (Physalis peruviana) and blackberry (Rubus floribundus), as well as sacha inchi oil (SIO), by employing varying conching times (CT). Response Surface Methodology (RSM) was utilized to evalu...

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Autori principali:	Marleni Medina-Mendoza, Diner Mori-Mestanza, Roberth E. Iliquín-Fernández, Ilse S. Cayo Colca, Efraín M. Castro-Alayo, César R. Balcázar-Zumaeta
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Elsevier 2025-08-01
Serie:	Journal of Agriculture and Food Research
Soggetti:	Berries Bioactive compounds Conching Enrichment And response surface methodology
Accesso online:	http://www.sciencedirect.com/science/article/pii/S2666154325004302
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