date:Jul 10, 2012
d antioxidant capacity, but concentrated extracts produced poor quality chocolate.
However, they said that chocolates formulated with freeze-dried extracts at 3% concentrations could boost polyphenols and antioxidants without significant changes in texture and flavour.
Results indicate that the used concentrations of raspberry leaf extract are not effective enough for enhancing the bioactive profile of chocolates and that for achieving the optimal physical, bioactive and sensory properties a f