Characterization of Dutch-Cocoa produced using potash extract from cocoa pod husk as an alkalizing bioresource

Abstract Alkalizing agents in the processing of Dutch-Cocoa are often imported from developing countries. This occurs amidst humongous quantities of Cocoa Pod Husk (CPH) that are largely rotting away. This study therefore appraises the inherent alkalizing potentials of CPH, including its physicochem...

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Principais autores:	Gibson Lucky Arueya, Olukunle O. Sharon
Format:	Artigo
Jezik:	Inglês
Izdano:	Instituto de Tecnologia de Alimentos (ITAL) 2023-04-01
Serija:	Brazilian Journal of Food Technology
Teme:	Cocoa dutching Alkalized cocoa Cocoa-husk-based Alkalinizer Food acid regulator Cocoa potash Dutch-cocoa Food additive (alkalizing) Soluble cocoa Chocolate beverage
Online dostop:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232023000100408&lng=en&tlng=en
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