Comparative evaluation of the physicochemical properties and prebiotic potential of cocoa (Theobroma cacao L.) bean shell and commercial cocoa powders with varying degrees of alkalization

Abstract Cocoa bean shell (CBS) is a byproduct of cacao processing that is of high nutritional and functional value. However, its application in food is still limited due to some undesirable properties. The alkalization process can further broaden its use as a food ingredient by modifying its proper...

Полное описание

Библиографические подробности

Главные авторы:	Aiza B. Umali, Argel A. Largado, John Joseph C. Menia, Lloyd Earl L. Flandez, Romel M. Felismino, Katherine Ann T. Castillo-Israel, Sheba Mae M. Duque
Формат:	Artigo
Язык:	Inglês
Опубликовано:	Springer 2025-03-01
Серии:	Discover Food
Предметы:	Cocoa bean shell Alkalization Cacao processing byproduct Functional food Phenolics Antioxidant activity
Online-ссылка:	https://doi.org/10.1007/s44187-025-00353-2
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