Optimization of dark chocolate formulation with roasted coriander cake as cocoa substitute

Optimization of dark chocolate formulation with roasted coriander cake as cocoa substitute

Since worldwide demand for cocoa is predicted to exceed supply in the upcoming years, this study aimed to find a substitute for cocoa powder in dark chocolate formulation. In the first phase, Coriander cake, a by-product of extracting oil from coriander seeds, was roasted at 165 °C respectively for...

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Bibliographic Details
Main Authors: Javad Cheragheshahi, Ali Mohamadi Sani, Elham Mahdian, Sharareh Mohseni, Zahra Nazari
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
Cocoa substitute
Coriander by-product
Simplex-lattice mixture design
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525000124
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