Optimizing dark chocolate production: Effect of conching time, berry by-products, and sacha inchi oil on antioxidant attributes

Optimizing dark chocolate production: Effect of conching time, berry by-products, and sacha inchi oil on antioxidant attributes

This study aimed to develop dark chocolates enriched with freeze-dried berry by-products (FD) from goldenberry (Physalis peruviana) and blackberry (Rubus floribundus), as well as sacha inchi oil (SIO), by employing varying conching times (CT). Response Surface Methodology (RSM) was utilized to evalu...

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Bibliographic Details
Main Authors: Marleni Medina-Mendoza, Diner Mori-Mestanza, Roberth E. Iliquín-Fernández, Ilse S. Cayo Colca, Efraín M. Castro-Alayo, César R. Balcázar-Zumaeta
Format: Article
Language:English
Published: Elsevier 2025-08-01
Series:Journal of Agriculture and Food Research
Subjects:
Berries
Bioactive compounds
Conching
Enrichment
And response surface methodology
Online Access:http://www.sciencedirect.com/science/article/pii/S2666154325004302
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