Results 101 to 110 of about 1,999 (198)

The effects of fermentation towards physical and chemical properties of cocoa (Theobroma cacao) bean: review / Nur Saidatul Aini Sabtu

, 2016
Fermented cocoa bean is the main ingredient of chocolate products because through fermentation the required flavour and aromas can be obtained. The proper fermentation methods applied is a must in order to produced chocolate with high quality because the
Sabtu, Nur Saidatul Aini
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Investigation into the roles of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa bean fermentation

, 2014
Cocoa beans (Theobroma cacao L.) are the main raw material for chocolate production. Fermentation of cocoa beans by microorganisms is essential for development of the precursors of chocolate flavour.
Ho, Van
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Cocoa bean quality assessment using closed range hyperspectral images

, 2018
Farmers mix high and low quality cocoa beans to increase their income at the expense of chocolate flavor. We use closed range hyperspectral images to recognize two common varieties of cocoa beans at various fermentation stages.
Cevallos-Cevallos, Juan, Liao, Wenzhi, Wenzhi Liao, Oswaldo Bayona, Juan Cevallos-Cevallos, Ochoa, Daniel, Criollo, Ronald, Daniel Ochoa, Bayona, Oswaldo, Ronald Criollo   +9 more
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An ANN‐Driven Fermenter System for Bacterial Health Assessment During Cocoa Bean Fermentation

Engineering Reports
Cocoa bean fermentation is a critical process that determines the final quality and flavor profile of chocolate. This study presents an Artificial Neural Network (ANN)–based smart fermenter designed to monitor and optimize bacterial health during ...
Khaithrileya Arethaputri, I. Putu Eka Widya Pratama, Akhmad Ibnu Hija   +2 more
doaj   +1 more source

Exploring Metabolomic Flux and Achieving Prediction Capability in Cocoa Bean Fermentation using Model Systems

, 2019
Cocoa bean fermentation encompasses the successive growth of microbial populations on the bean which results in the diffusion of microbial metabolites into the bean, as well as dramatic increases in temperature.
John, Warren
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Natural microbial inocula for efficient cacao fermentation in Colombia

Food Chemistry Advances
The microbiological diversity that colonizes fermentation is a resource that could be used to develop natural microbiological starters that promote fermentation. The study involved the application of a natural microbial inoculate derived from 48-hour pre-
Jenifer Criollo Nuñez, Vanessa Valencia Rodríguez, Leonora Rodríguez Polanco, Maria Denis Lozano Tovar, Andrés Felipe Bahamón Monje, Nelsón Gutierrez Guzmán   +5 more
doaj   +1 more source

Biochemical Chances in Cocoa Pulp and Sweatings During Fermentation of Cocoa Beans

Journal of Science and Technology (Ghana), 1997
Biochemical changes in the cocoa pulp and sweating during the traditional heap and sweat-box methods of fermentation of cocoa beans were studied Carbohydrate analysis showed the presence of fructose (5.06%), glucose (3.58%) and sucrose (6.17%) as the only free or fermentable sugars present in cocoa sweatings.
Oldham, J.H, Asafo-Adjei, E.A., Oppong-Gyamfi, K. Agyeman, Bediako, M.K.B   +3 more
openaire   +1 more source

Physical characteristics of chocolate made from cocoa bean fermented at different duration: A preliminary study

, 2021
Dark chocolate is one of the most popular chocolates due to its health benefit offered. One of the factors influencing its health effect is the fermentation process prior to the chocolate making.
Saputro, A.D., Muhammad, D.R.A., Kusumadevi, Z., Irmandharu, F., Sunarharum, W.B.   +4 more
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Changes in Phenol Level and Antioxidant Activity of Cocoa Beans During Fermentation and Roasting

, 2018
Flavonoid, polyphenols, especially catechin and epicatechin,are major components in cocoa products, which are known for antioxidant properties. Cocoa bean requires fermentation process in order to obtain good taste.
St Sabahannur, Suraedah Alimuddin, - Rahmawati   +2 more
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Profile Mapping of Fat, Folifenol from Cocoa Bean (Theobroma cocoa L) in South Sulawesi Barat

, 2014
Cocoa is one of important plantation commodities that can generate revenue to support community life and increase foreign exchange . The purpose of this study was to determine fat profile, polifenoland fat by acid (oleat) of fermented cocoa beans ...
Langkong, Jumriah
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