Food research international (Ottawa, Ont.)CacaoFlourDietary FiberCookingFood Handling
Defatted cocoa bean shells as an alternative flour for cookie production within a circular economy approach.
Ingrid Denardi Soares, Isabela Gayola Junqueira, Marcela Eduarda Marchi Cirilo, Fernanda Maria Vanin, Christianne Elisabete da Costa Rodrigues
Published: 202510.1016/j.foodres.2025.117543
Abstract
The cocoa industry generates cocoa bean shells (CSs) on a large scale, which are often treated as waste. However, research indicates that CSs are rich in bioactive compounds, fibers, proteins, and lipids. This study evaluated defatted cocoa shell flo…
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