Abstract:This study was performed to investigate the physicochemical properties of oat chocolate. Oat samples were roasted at various temperatures (0, 80, 120, 160 and 200 °C) for 15 min. Oat chocolates were made by using three natural antioxidants (green tea, lavender and cactus). The acid value, Hunter's color, pH, total acidity and sensory evaluation of oat chocolates were determined. Results showed that the acid value of roasted oat flour significantly decreased with increasing roasting temperature. Its sensorial … Show more
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