Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans

Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans

The content of polyphenols in chocolate depends on many factors related to the properties of raw material and manufacturing parameters. The trend toward developing chocolates made from unroasted cocoa beans encourages research in this area. In addition, modern customers attach great importance to ho...

Full description

Bibliographic Details
Main Authors: Bogumiła Urbańska, Hanna Kowalska, Karolina Szulc, Małgorzata Ziarno, Irina Pochitskaya, Jolanta Kowalska
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Molecules
Subjects:
conching
milk chocolate
catechin
epicatechin
procyanidin
Online Access:https://www.mdpi.com/1420-3049/26/9/2502

Internet

https://www.mdpi.com/1420-3049/26/9/2502

Similar Items