Hypoglycemic effects of cocoa (Theobroma cacao L.) autolysates
Fat, alkaloid and polyphenol contents of two clones of cocoa (UIT1 and PBC 140) were removed and the remaining powder was autolyzed at pH 3.5 and 5.2. Based on the results, autolysates of UIT produced at pH 3.5 exhibited the highest ability to inhibit α-amylase activity. However, no α-glucosidase in...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2012
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| Online Access: | http://psasir.upm.edu.my/id/eprint/22422/1/Hypoglycemic%20effects%20of%20cocoa.pdf http://psasir.upm.edu.my/id/eprint/22422/ |
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