Dry cacao pulp in chocolate bars: A sustainable, nutrient-rich sweetener with enhanced sensory quality through refractance windows drying
Cacao pulp, known for its sweet flavour, pleasant aroma, and rich nutritional content, is often discarded during cacao seeds fermentation through contaminating as so-called cacao sweatings. This study explores the potential of cacao pulp on dry powder presentation, which in turn can offer better fea...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000101 |
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