| 摘要 |
<p>A cocoa substitute product having the characteristic texture, color, flavor, aroma and mouth-feel of cocoa powder is produced by drying food yeast to a moisture content of less than about 5% by weight and then roasting the yeast at a temperature of about 200.degree.C. to about 250.degree.C. for a sufficient period of tome to develop the color, flavor and aroma of natural cocoa. The product may be used as a cocoa extender, substitute or replacer in foodstuffs employing cocoa and/or chocolate.</p> |
