Optimization of dark chocolate formulation with roasted coriander cake as cocoa substitute
Since worldwide demand for cocoa is predicted to exceed supply in the upcoming years, this study aimed to find a substitute for cocoa powder in dark chocolate formulation. In the first phase, Coriander cake, a by-product of extracting oil from coriander seeds, was roasted at 165 °C respectively for...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000124 |
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