Consumer Acceptance on Chocolate Drink Made with a Mixture of Commercial Cocoa Powder and Unfermented Cocoa Powder
Cocoa is one of the foods that contains polyphenol-rich compounds that act as antioxidants. The processing of cocoa into chocolate products generally causes a decrease in the number of polyphenols. In the development of chocolate beverage products, it is necessary to evaluate sensory evaluation. Th...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Indonesian Coffee and Cocoa Research Institute
2021-08-01
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| Series: | Coffee and Cocoa Research Journal |
| Subjects: | |
| Online Access: | http://ccrjournal.com/index.php/ccrj/article/view/479 |