Optimizing pretreatment blanching process of browning, total phenol, and DPPH scavenging capacity in cocoa pod husk

Blanching brightens cocoa pod husk (CPH) but causes leaching and loss of nutrients. This research aims to optimize blanching conditions, investigate the impacts of temperature and blanching time on browning index, DPPH scavenging capacity, and total phenol content, and compare blanching with steam b...

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Bibliographic Details

Main Authors:	Anoraga, Satria Bhirawa, Shamsudin, Rosnah, Hamzah, Muhammad Hazwan, Sharif, Suzannah, Saputro, Arifin Dwi, Mohd Basri, Mohd Salahuddin
Format:	Article
Language:	en
Published:	Springer Science and Business Media Deutschland GmbH 2025
Subjects:	Renewable Energy, Sustainability and the Environment
Online Access:	http://psasir.upm.edu.my/id/eprint/123186/1/123186.pdf http://psasir.upm.edu.my/id/eprint/123186/ https://link.springer.com/article/10.1007/s13399-025-06756-6?error=cookies_not_supported&code=a902a1b2-d6bb-401a-aa79-192477cf7790
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