Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition

Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition

Chocolate is considered as both caloric and functional food. Its nutritional properties may be improved by addition of fiber; however, this may reduce polyphenols content. The aim of this research was to determine the influence of cocoa shell addition (as a source of fiber) and its combination with...

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Bibliographic Details
Main Authors: Veronika Barišić, Milica Cvijetić Stokanović, Ivana Flanjak, Kristina Doko, Antun Jozinović, Jurislav Babić, Drago Šubarić, Borislav Miličević, Ines Cindrić, Đurđica Ačkar
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Molecules
Subjects:
dark chocolate
milk chocolate
cocoa shell
CBE
dairy ingredients
polyphenol
Online Access:https://www.mdpi.com/1420-3049/25/22/5470

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