Dry cacao pulp in chocolate bars: A sustainable, nutrient-rich sweetener with enhanced sensory quality through refractance windows drying

This study explores the potential of dried cacao pulp as a natural sweetener for chocolate. It presents methods for producing nutrient-rich cacao pulp powder and evaluates its use as a partial or complete replacement for refined sugar in chocolate bars. The research provides practical insights for developing sustainable, innovative, and healthier chocolate products.