Desarrollo de chocolate oscuro con nibs de cacao fermentado y no fermentado: polifenoles totales, antocianinas, capacidad antioxidante y evaluación sensorial
The objectives were to determine the total polyphenols, anthocyanins, antioxidant capacity (DPPH and ABTS°+) and to do a sensory evaluation of dark chocolate with fermented and unfermented cacao nibs. The chocolates include 7% unfermented and fermented nibs from the CCN-51, Piura Blanco (CBP – ac...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Trujillo
2018-12-01
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| Series: | Scientia Agropecuaria |
| Subjects: | |
| Online Access: | http://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/2185 |