Technological and nutritional aspects of dark chocolate with added coffee husk flour
Marília Viana Borges,
Cristina Xavier dos Santos Leite,
Ingrid Alves Santos
et al.
Abstract:The objective of this work was to produce dark chocolates with the addition of coffee husk flour (CHF) and to evaluate the generated effects on their physical, physicochemical, microbiological, textural, and rheological characteristics. Husks of the Pacamara coffee (Coffea arabica) variety, produced under organic management, were used. The samples were previously dried, ground, and sieved at 0.250 mm. Five chocolate formulations were previously standardized at 55% content of cocoa solids (mass and cocoa butter… Show more
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