Characterization of Dutch-Cocoa produced using potash extract from cocoa pod husk as an alkalizing bioresource

Characterization of Dutch-Cocoa produced using potash extract from cocoa pod husk as an alkalizing bioresource

Abstract Alkalizing agents in the processing of Dutch-Cocoa are often imported from developing countries. This occurs amidst humongous quantities of Cocoa Pod Husk (CPH) that are largely rotting away. This study therefore appraises the inherent alkalizing potentials of CPH, including its physicochem...

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Bibliographic Details
Main Authors: Gibson Lucky Arueya, Olukunle O. Sharon
Format: Article
Language:English
Published: Instituto de Tecnologia de Alimentos (ITAL) 2023-04-01
Series:Brazilian Journal of Food Technology
Subjects:
Cocoa dutching
Alkalized cocoa
Cocoa-husk-based Alkalinizer
Food acid regulator
Cocoa potash
Dutch-cocoa
Food additive (alkalizing)
Soluble cocoa
Chocolate beverage
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232023000100408&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232023000100408&lng=en&tlng=en

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