Evaluation of Changes in Alkyl Pyrazines, Color and Sensory Properties of Cocoa Powder under Different Roasting Conditions

Evaluation of Changes in Alkyl Pyrazines, Color and Sensory Properties of Cocoa Powder under Different Roasting Conditions

Cocoa is an important product in the world and the raw material for the production of cocoa powder, which is widely used in the chocolate and food industries. Its value and quality are related to its unique and complex flavor combinations. The most important of these compounds are pyrazines, which a...

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Bibliographic Details
Main Authors: Samaneh Ebrahimzadegan, Narmela Asefi, Ramin Maleki, Seiied Sadegh Seiiedlou Heris
Format: Article
Language:fas
Published: Research Institute of Food Science and Technology 2021-09-01
Series:Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī
Subjects:
alkyl pyrazine
cocoa powder
color
roasting
Online Access:https://journals.rifst.ac.ir/article_135233_e9440503ce02c0c94c82902b7f114d2e.pdf

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