Enhancement of physicochemical properties and antioxidant activity of carob-based dark chocolate as a cocoa powder substitute
Carob (Ceratonia siliqua L.), a caffeine-free and fiber-rich legume, has potential as a functional substitute for cocoa powder in dark chocolate (DC) products. This study aimed to investigate the effects of substituting cocoa powder with carob powder (0–100%) on the physicochemical, antioxidant, and...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2025-12-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2025.2506674 |
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