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. 2023 May 8;6:100516. doi: 10.1016/j.crfs.2023.100516

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© 2023 The Authors

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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Fig. 4 — Effect of extrusion on the cocoa shell's cholesterol-binding capacity (%) at pH 2 (solid bars ) and pH 7 (striped bars ) (A), bile salt binding capacity (%) after 1h (solid bars ) and 3h (striped bars ) of incubation (B), and in vitro lipase inhibition in a model without bile salts (BBSS⁻, solid bars ) and with them (BBSS⁺, striped bars ) (C) at several temperature (135–150 or 160–175 °C) and moisture (15, 20, or 25%) processing conditions. The results are reported as mean ± SD (n = 3). Bars and points with different letters significantly (p < 0.05) differ according to ANOVA and Tukey's multiple range test.

Effect of extrusion on the cocoa shell's cholesterol-binding capacity (%) at pH 2 (solid bars ) and pH 7 (striped bars ) (A), bile salt binding capacity (%) after 1h (solid bars ) and 3h (striped bars ) of incubation (B), and in vitro lipase inhibition in a model without bile salts (BBSS⁻, solid bars ) and with them (BBSS⁺, striped bars ) (C) at several temperature (135–150 or 160–175 °C) and moisture (15, 20, or 25%) processing conditions. The results are reported as mean ± SD (n = 3). Bars and points with different letters significantly (p < 0.05) differ according to ANOVA and Tukey's multiple range test.