Optimizing dark chocolate production: Effect of conching time, berry by-products, and sacha inchi oil on antioxidant attributes
This study aimed to develop dark chocolates enriched with freeze-dried berry by-products (FD) from goldenberry (Physalis peruviana) and blackberry (Rubus floribundus), as well as sacha inchi oil (SIO), by employing varying conching times (CT). Response Surface Methodology (RSM) was utilized to evalu...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-08-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325004302 |
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