Cocoa Bean Hulls: Effect on Nutritional Quality, Texture and Sensory Properties of Pound Cake

Cocoa Bean Hulls: Effect on Nutritional Quality, Texture and Sensory Properties of Pound Cake

In this study, wheat flour was substituted with the following ratios of the raw (RCBH) and leached (LCBH) cocoa bean hull (CBH) in pound cakes (PC) (CBH/wheat flour ratios: 20/80 (20%), 30/70 (30%) and 40/60 (40%)), respectively. The proximate composition and the content of bioactive compounds in th...

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Bibliographic Details
Main Authors: Elif Öztürk, Gülden Ova
Format: Article
Language:English
Published: Hasan Eleroğlu 2020-03-01
Series:Turkish Journal of Agriculture: Food Science and Technology
Subjects:
cocoa bean hulls
flour substituted cakes
functional foods
texture
principal component analysis
Online Access:http://www.agrifoodscience.com/index.php/TURJAF/article/view/2865
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