Code
01CD14324
Duration
01 November 2024 → 30 June 2025
Funding
Regional and community funding: Special Research Fund
Promotor
Fellow
Research disciplines
-
Agricultural and food sciences
- Food chemistry and molecular gastronomy
- Food physics
- Food technology
Keywords
alkalization
enzymatic treatmen
solubility
colour
Cocoa powder
phytochemicals
Project description
Multistage production process are applied to obtain cocoa powder with desired functionality and among these is alkalization step. While alkali induced desired color modulation, it is also significantly reduces the antioxidant content. The aim of this study is to improve understanding in alkalization impact and also to discover alternative of more environmentally-friendly process using enzymatic treatment in cocoa powder processing.