Chemical and sensory evaluation of dark chocolate with addition of quinoa (Chenopodium quinoa willd.)

Journal of Food Science and Technology

Volumn 47, Issue 2, 2010, Pages 202-206

  Schumacher, Andrea B ^a   Brandelli, Adriano ^a   Macedo, Fernanda C ^a   Pieta, Luiza ^a   Klug, Tâmmila V ^a   De Jong, Erna V ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

Amino acids; Chenopodium quinoa; Cocoa; Polyphenol; Protein; Vitamin E

Indexed keywords

AMINO ACID PATTERNS; CHENOPODIUM QUINOA; COCOA; DARK CHOCOLATE; ESSENTIAL AMINO ACIDS; HIGH QUALITY; HUMAN NEEDS; POLYPHENOLS; POTENTIAL HEALTH; PROTEIN CONCENTRATIONS; SENSORY EVALUATION; SENSORY PANELS; VITAMIN E;

BEVERAGES; PHENOLS; PROTEINS;

AMINO ACIDS;

CHENOPODIUM QUINOA; THEOBROMA CACAO;

EID: 78149415266     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0029-x     Document Type: Article

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