Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers by the Replacement of Sucrose with Tagatose

Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers by the Replacement of Sucrose with Tagatose

The cocoa bean shell (CBS), a by-product of the cocoa industry, has been reported to be rich in fiber and polyphenols, which could contribute to reducing the metabolism of sugars and glucose adsorption. The production of CBS-based biscuits in which sucrose is replaced with tagatose (a low-glycemic s...

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Bibliographic Details
Main Authors: Olga Rojo-Poveda, Letricia Barbosa-Pereira, David Orden, Caroline Stévigny, Giuseppe Zeppa, Marta Bertolino
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Foods
Subjects:
cocoa bean shell
cocoa by-product
functionalized biscuits
tagatose
fiber content
Online Access:https://www.mdpi.com/2304-8158/9/6/814

Internet

https://www.mdpi.com/2304-8158/9/6/814

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