Production of low‐protein cocoa powder with enzyme‐assisted hydrolysis
İnci Cerit,
Könül Mehdizade,
Ayşe Avcı
et al.
Abstract:Amino acid‐related disorders are caused by a defect in the metabolic pathways of amino acid groups. These patients must follow a lifelong protein diet. The objective of this study was to produce a low‐protein cocoa powder (LPP) with enzymatic hydrolysis and precipitation method. First, the solubility of cocoa powder was increased by heat and enzyme treatments (Amylase, Viscozyme, and Alcalase). Then, the protein level was decreased by isoelectric precipitation. According to the obtained results, the solubility… Show more
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