Production and characterization of kombucha-like beverage by cocoa (Theobroma cacao) by-product as raw material

Production and characterization of kombucha-like beverage by cocoa (Theobroma cacao) by-product as raw material

Cocoa is one of the most consumed products globally. However, only approximately 20 % of cocoa is utilized, leading to a search for alternatives and ways to utilize the by-products, which represent approximately 80 % of the fruit and have nutritional potential. Therefore, this work aimed to produce...

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Main Authors: Lívia de Matos Santos, Mariana Nougalli Roselino, Janaína de Carvalho Alves, Suelen Neris Almeida Viana, Elis dos Reis Requião, Jéssica Maria Rio Branco dos Santos Ferro, Carolina Oliveira de Souza, Camila Duarte Ferreira Ribeiro
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Future Foods
Subjects:
Cocoa almond shell
Fermentation
New food product
Functional food
Genetic sequencing
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833524002314
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http://www.sciencedirect.com/science/article/pii/S2666833524002314

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