Physicochemical properties and antioxidant capacity of raw, roasted and puffed cacao beans.

Abstract

The antioxidant capacity and attributable bioactive compounds of puffed cacao beans were investigated. Roasting was carried out at 190°C for 15min and puffing was performed at 4-7kgf/cm(2). Cacao beans puffed at 4kgf/cm(2) showed the highest total polyphenols (23.16mgGAE/gsample) and total flavonoids (10.65mgCE/gsample) (p<0.05). As the puffing pressure… (More)
DOI: 10.1016/j.foodchem.2015.08.126

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