Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-products

@inproceedings{Martnez2012ChemicalTA,
  title={Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-products},
  author={Ruth Mart{\'i}nez and P. Torres and Miguel Meneses and Jorge G. Figueroa and Jos{\'e} Angel P{\'e}rez-Alvarez and Manuel Viuda-Martos},
  year={2012}
}
Abstract The aim of this work was to determine the chemical, technological and in vitro antioxidant properties of cocoa co-products such as cocoa pod husks, cocoa bean shell and cocoa mucilage to determine the potential used as a dietary fiber source for food enrichment. The proximate composition and total (TDF), insoluble (IDF) and soluble dietary fiber (SDF) content were determined. The water holding, oil holding and swelling capacities and total phenol content (TPC) were also determined. For… CONTINUE READING

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