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Antioxidant and sensory evaluation of cocoa (Theobroma cacao L.) tea formulated with cocoa bean hull of different origins

Cocoa nibs are the main ingredient for chocolate production while cocoa bean hulls are the major by-product. Uniqueness of this study is that we investigate the antioxidant content and activity of single origin cocoa bean hulls compared to nibs based on their total phenolic content (TPC), total flav...

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Principais autores: Cai San Siow, Eric Wei Chiang Chan, Chen Wai Wong, Chee Wai Ng
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2022-06-01
coleção:Future Foods
Assuntos:
Cocoa tea
Sensory analysis
Antioxidants
Methylxanthines
Mycotoxins
Acesso em linha:http://www.sciencedirect.com/science/article/pii/S2666833521000940
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