Sensory acceptance testing and rheological parameter analysis of a plant-based cocoa (Theobroma cacao l.) dessert formulated with chickpeas (Cicer arietinum L.), quinoa (Chenopodium quinoa Willd.), sweet potatoes (Ipomoea batatas L.), and rice (Oryza sativa L.)
The growing demand for sustainable and nutritious food alternatives has driven innovation in plant-based product development. Rich in fiber, protein, and bioactive compounds, plant-based ingredients offer functional and health-promoting properties while reducing environmental impact. In this context...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-09-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X25001832 |
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