Steaming Maintains Fatty Acids, Antioxidants, and Proximate Content in Snack Bar Products from Cocoa Beans

Steaming Maintains Fatty Acids, Antioxidants, and Proximate Content in Snack Bar Products from Cocoa Beans

Chocolate products on the market are generally in the form of chocolate bars as snacks made from cocoa powder. Fat and powder are separated first through a pressing process to obtain the cocoa powder. Cocoa powder loses most of its fat content during processing. Therefore, the study aimed to determi...

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Bibliographic Details
Main Authors:	Kasma Iswari, null Atman, Leni Marlina, null Riska, Sri Satya Antarlina, Ratna Wylis Arief, null Waryat, Rosniyati Suwarda, Noveria Sjafrina, Alvi Yani, null Sunarmani, Gabriel Herald Joseph, Meivie Lintang, Payung Layuk, Abdullah Bin Arif
Format:	Article
Language:	English
Published:	Wiley 2024-01-01
Series:	The Scientific World Journal
Online Access:	http://dx.doi.org/10.1155/2024/1406858
Tags:	Add Tag No Tags, Be the first to tag this record!

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