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In this study, the potential of hazelnut skin powder (HSP) as a cocoa powder (CP) substitute in the production of cocoa hazelnut spreads was evaluated. CP was replaced with HSP at the ratio of 15%, 30%, and 45% by weight in novel formulations. Free fatty acid (FFA), peroxide value (PV), fatty acid composition, instrumental color and textural properties, sensory attributes, total phenolic content...
Moringa oleifera seed oil (MSO) from Lombok was extracted by n‐hexane and evaluated after refining by several degumming methods to understand the impact of individual tocopherol retention and compared to extra virgin olive oil (EVOO) and high oleic palm oil (HOPO). MSO achieved an Oxidative Stability Index (15.8 h); EVOO (11.7 h) HOPO (8.83 h), based on two factors; the degree of unsaturation and...