Antioxidant Content of Tisane of Cocoa Bean Shells as Affected by Roasting Temperatures
Cocoa bean shell is a by-product of processing chocolate products that can be used as a tea infusion because it contains bioactive compounds such as polyphenols which act as antioxidants. Roasting plays a very important role in the development of aromas and flavors. The temperature commonly used in...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Indonesian Coffee and Cocoa Research Institute
2022-12-01
|
| Series: | Coffee and Cocoa Research Journal |
| Subjects: | |
| Online Access: | https://www.ccrjournal.com/index.php/ccrj/article/view/524 |