Investigating the effect of red beetroot powder concentration and processing time on the bioactive compounds composition and antioxidant capacity of beetroot dark chocolate
[Background]: The development of functional foods is receiving increased recognition as a result of the general interest in healthy diets as part of a healthier lifestyle. This project sought to incorporate red beetroot in dark chocolate and investigate the effect of beetroot powder concentration and processing time on the chocolates' bioactive compound composition, antioxidant capacity, and sugar content.
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| Main Authors: | , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Wiley-VCH
2024
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| Subjects: | Antioxidant capacity, Beetroot, Bioactive compounds, Dark chocolate, Polyphenols, |
| Online Access: | http://hdl.handle.net/10261/358705 |
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| Summary: | [Background]: The development of functional foods is receiving increased recognition as a result of the general interest in healthy diets as part of a healthier lifestyle. This project sought to incorporate red beetroot in dark chocolate and investigate the effect of beetroot powder concentration and processing time on the chocolates' bioactive compound composition, antioxidant capacity, and sugar content. |
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