Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties

Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties

The cocoa pod husk is considered a source of dietary fiber with a high content of water-soluble pectins, bioactive compounds which should be viewed as a by-product with the potential to be incorporated into food. This study aimed to investigate the effect of adding different cocoa pod husk flour (CP...

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Bibliographic Details
Main Authors: Johannes Delgado-Ospina, Maria Martuscelli, Carlos David Grande-Tovar, Raquel Lucas-González, Junior Bernardo Molina-Hernandez, Manuel Viuda-Martos, Juana Fernández-López, José Ángel Pérez-Álvarez, Clemencia Chaves-López
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Foods
Subjects:
by-product
co-product
dietary fibers
functional foods
meat products
cacao pod husk flour
Online Access:https://www.mdpi.com/2304-8158/10/6/1243

Internet

https://www.mdpi.com/2304-8158/10/6/1243

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