Optimisation of a process for cocoa-based vermicelli

Optimisation of a process for cocoa-based vermicelli

Due to its health promoting properties owing to a high phenolic content and sensory acceptability, cocoa has gained interest as an additive of choice in many food products. The purpose of this study was to incorporate cocoa powder (CP) in vermicelli. Different proportions of cocoa powder (5, 10, 1...

Full description

Bibliographic Details
Main Authors: Jyoti Singh, Krishna Kalyan, Abigail Yikona, Sourav Sen, Sawinder Kaur, Yogesh Gat, Navneet Kaur, Prasad Rasane
Format: Article
Language:English
Published: Kemerovo State University 2018-12-01
Series:Foods and Raw Materials
Subjects:
Cocoa powder
antioxidant
vermicelli
nutritional profiling
cooking properties
Online Access:http://jfrm.ru/?page=archive&jrn=12&article=5

Internet

http://jfrm.ru/?page=archive&jrn=12&article=5

Similar Items