Sensory acceptance testing and rheological parameter analysis of a plant-based cocoa (Theobroma cacao l.) dessert formulated with chickpeas (Cicer arietinum L.), quinoa (Chenopodium quinoa Willd.), sweet potatoes (Ipomoea batatas L.), and rice (Oryza sativa L.)

Sensory acceptance testing and rheological parameter analysis of a plant-based cocoa (Theobroma cacao l.) dessert formulated with chickpeas (Cicer arietinum L.), quinoa (Chenopodium quinoa Willd.), sweet potatoes (Ipomoea batatas L.), and rice (Oryza sativa L.)

The growing demand for sustainable and nutritious food alternatives has driven innovation in plant-based product development. Rich in fiber, protein, and bioactive compounds, plant-based ingredients offer functional and health-promoting properties while reducing environmental impact. In this context...

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Bibliographic Details
Main Authors: Camila Araújo Costa Lira, José Diogo da Rocha Viana, Larissa Morais Ribeiro da Silva, Socorro Vanesca Frota Gaban
Format: Article
Language:English
Published: Elsevier 2025-09-01
Series:Food Chemistry Advances
Subjects:
Sustainable
Flavor
Vegetables
Plant-based desserts
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X25001832
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