Comparison of Physicochemical Properties, Antioxidants, and Aroma Profiles of Water- and Sodium-Hydroxide-Treated Natural Cocoa Powder

• Ertan Sahin,
• Fatma Duygu Ceylan,
• Aslı Barla Demirkoz,
• Aslı Can Karaca,
• Esra Capanoglu

Affiliations

Ertan Sahin

Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Türkiye

Fatma Duygu Ceylan

Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Türkiye

Aslı Barla Demirkoz

Department of Research and Development Center, Aromsa Flavours and Food Additives Industry and Trade Inc. Co., Gebze, Kocaeli, Türkiye

Aslı Can Karaca

Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Türkiye

Esra Capanoglu

Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Türkiye