ArticleJournal of food science2025
Soy Protein Hydrolysate Accentuates the Cocoa-Like Flavor Attributes of Carob-Based Dark Chocolate.
Article in Journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Roasted carob pulp is known for its faint cocoa-like flavor. Although it exhibits potential as a cocoa replacer, its cocoa-like aroma and bitter taste are weaker than those of conventional cocoa. To shrink this flavor gap, the present study detailed a novel approach of tapping on crude protein hydrolysates for the accentuation of these flavor attributes in dark chocolates. A comparison between protease types (Flavourzyme and Neutrase) and protein substrates (whey, pea, soy, wheat, and endogenous carob pulp protein) revealed that soy protein hydrolysates derived from Flavourzyme treatment contained the highest branched-chain amino acids (BCAA; 68.82 mg/g) and short-chain peptide content (3.04 × 10
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