Determining chocolate antioxidants by infrared spectroscopy and multivariate analysis

Chocolates have a rich source of dietary phenolic compounds and antioxidants. During chocolate manufacture, the antioxidant capacity and procyanidin content in cocoa can be affected by a variety of processing conditions. Therefore, a rapid and less expensive method to determine chocolate antioxidants is highly demanded in confectionery industry. As a nondestructive tool, Fourier transform infrared […]

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