with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Document Type : Research Article

Authors

1 Part Sazan Coffee company (MultiCafé), Mashhad

2 Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi university of Mashhad,

Abstract

This research aims to assess the physicochemical properties, image features, textural and sensory qualities of dark chocolate made using coffee silver skin as a cocoa powder replacement which was substituted for 25%, 50%, 75% and 100% of the cocoa powder (by weight) in chocolates. The results indicated that there was significant differences between the chocolates prepared using 100% coffee skin and the control, for moisture content (p

Keywords

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