In the current research, the possibility of using carob powder as a substitute for cocoa powder in milk and dark compound chocolates was investigated. Five chocolate samples containing carob powder (20, 40, 60,
The cocoa bean shell is a residue rich in bioactive compounds and its use as an ingredient in the food industry has been studied. This work had the objective of proposing the elaboration of chocolate cake with substitution of wheat flour by cocoa bean shell powder (CSp). Five formulations ...
Three chocolate formulations (F0, F1 and F2) were developed and evaluated. Result: CPF was found to be rich in fibers (7%) and sugars (79.64%), with notable levels of potassium (61.76%) and calcium (28.18%). However, it contained relatively low levels of protein (1.51...