Improvement of cocoa powder properties through ultrasonic- and microwave-assisted alkalization

Improvement of cocoa powder properties through ultrasonic- and microwave-assisted alkalization

Improving the process efficiency is still a challenge in the alkalization process of cocoa powder. This research aims to study the effect of ultrasonic- and microwave-assisted alkalization on the quality attributes of cocoa powder. Three levels of process duration were used (5, 10, and 15 min), and...

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Bibliographic Details
Main Authors: Muhammad Dimas Rahadian Aji, Pratama Dion, Praseptiangga Danar, Ariviani Setyaningrum, Adan Mary Faith, Putri Sastia Prama, Fukusaki Eiichiro
Format: Article
Language:English
Published: De Gruyter 2024-12-01
Series:Open Agriculture
Subjects:
alkalization
cocoa powder
microwave
ultrasonic
Online Access:https://doi.org/10.1515/opag-2022-0400
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https://doi.org/10.1515/opag-2022-0400

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