Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans

The objective of this study was to determine the effect of oven and traditional roasting on the polyphenol content, antioxidant activity, lipid quality, proximate composition and mineral content of fermented cocoa beans. Results showed that traditional roasting significantly decrease (p < 0.05) t...

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Dades bibliogràfiques
Publicat a:Heliyon
Autors principals: Djikeng, Fabrice Tonfack, Teyomnou, William Teyomnou, Tenyang, Noël, Tiencheu, Bernard, Morfor, Azia Theresia, Touko, Blaise Arnaud Hako, Houketchang, Serges Ndomou, Boungo, Gires Teboukeu, Karuna, Mallampalli Sri Lakshmi, Ngoufack, François Zambou, Womeni, Hilaire Macaire
Format: Artigo
Idioma:Inglês
Publicat: Elsevier 2018
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Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC5852288/
https://ncbi.nlm.nih.gov/pubmed/29552657
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2018.e00533
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