Results 51 to 60 of about 7,583 (219)

Flavor Precursors and Volatile Compounds Improvement of Unfermented Cocoa Beans by Hydrolysis Using Bromelain

Foods, 2023
Cocoa fermentation is an essential process that produces flavor precursors. However, many small farmers in Indonesia directly dry their cocoa beans without fermentation due to low yield and long fermentation time, resulting in fewer flavor precursors and
Krisna Purbaningrum, Chusnul Hidayat, Lucia Dhiantika Witasari, Tyas Utami   +3 more
doaj   +1 more source

Nilai Tambah Kakao Fermentasi pada Unit Usaha Produktif (UUP) Tunjung Sari Br. Cangkup, Ds. Pesagi, Kec. Penebel, Kab. Tabanan [PDF]

, 2013
Improved Analysis of Value Added Cocoa Fermentation In Business Units productive (UUP) TunjungSari The purposeof this study was to determine the cocoa fermentation process, the determination of the value-added processing and obstacles encountered in ...
USTRIYANA, I. N. (I), YASTIKA, I. W. (I), YUDHARI, D. A. (DEWA)   +2 more
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Chromatographic Identification of Leaf Color Characteristics on Fine-flavor and Bulk Cacao as Selection Indicator [PDF]

, 2016
A problem encountered in plant breeding process to determine bean color quality of fine-flavor cocoa is a long selection period. Preliminary results indicatedthat the fine-flavor cocoa has a low color reflectance than bulk cocoa.
Adhiwibawa, M. A. (Marcelinus), Sari, I. A. (Indah), Setyawan, B. (Bayu), Susilo, A. W. (Agung)   +3 more
core   +2 more sources

Dry Bean Cocoa Production in Papua New Guinea: Do IPDM Inputs Pay Off?

Asia &the Pacific Policy Studies, Volume 13, Issue 2, May 2026.
ABSTRACT Cocoa is Papua New Guineaʼs (PNG) third‐largest agricultural export, supporting about two million smallholder farmers. Despite integrated pest and disease management (IPDM) systems to improve yields, adoption remains low. We surveyed two cocoa‐growing households—one near Balima (Madang Province) and the other near Manetai (Bougainville)—and ...
Tom Swan, Shauna Philips, Chris Fidelis, David Yinil, Damien Field   +4 more
wiley   +1 more source

Fermentasi Isothermal Biji Kakao (Theobroma cacao. L) dengan Sistem Aerasi Terkendali

Agritech, 2018
Cocoa bean fermentation is one of the important factors that must be done to produce high-quality chocolate. The success of the process is usually determined by changes in air temperature that occur during fermentation and the change in color of cocoa ...
Sri Hartuti, Nursigit Bintoro, Joko Nugroho Wahyu Karyadi, Yudi Pranoto   +3 more
doaj   +1 more source

Towards a Starter Culture for Cocoa Fermentation by the Selection of Acetic Acid Bacteria

Fermentation, 2021
Acetic acid bacteria are involved in many food and beverage fermentation processes. They play an important role in cocoa bean fermentation through their acetic acid production.
Lucie Farrera, Alexandre Colas de la Noue, Caroline Strub, Benjamin Guibert, Christelle Kouame, Joël Grabulos, Didier Montet, Corinne Teyssier   +7 more
doaj   +1 more source

Impact of a microbial cocktail used as starter culture on cocoa fermentation and chocolate flavor [PDF]

, 2017
Chocolate production suffered a vast impact with the emergence of the “witches’ broom” disease in cocoa plants. To recover cocoa production, many disease-resistant hybrid plants have been developed.
Clapperton, Cledir Santos, Igor Magalhães da Veiga Moreira, Leonardo de Figueiredo Vilela, Maria da Cruz Pedroso Miguel, Moskowitz, Nelson Lima, Nunes, Oliveira, Pereira, Pires, Rosane Freitas Schwan, Schwan, Schwan, Schwan   +14 more
core   +2 more sources

How Different Traditional and Modern Coffee Brewing Methods Affect Its Aroma, Chemistry, Health Effects and Safety Attributes?—A Comprehensive Review to Maximize Coffee Brew Quality

eFood, Volume 7, Issue 2, April 2026.
This review article provides a comprehensive analysis of coffee pre‐brewing techniques, focusing on the methodology and key parameters involved in each coffee brewing process. It also summarizes how different brewing methods affect the coffee metabolome, antioxidant levels, aroma, and physicochemical features.
Enas A. El‐Hawary, Hania A. Guirguis, Nik Muhammad Azhar Nik Daud, Mohd Asraf Zainudin, Ahmed Mediani, Mohamed A. Farag   +5 more
wiley   +1 more source

Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof

Frontiers in Microbiology, 2023
The microbiological and metabolic outcomes of good cocoa fermentation practices can be standardized and influenced through the addition of starter culture mixtures composed of yeast and bacterial strains.
Dario Van de Voorde, Cristian Díaz-Muñoz, Carlos Eduardo Hernandez, Stefan Weckx, Luc De Vuyst   +4 more
doaj   +1 more source

Influences of Cocoa Polyphenols and Enzyme Reactivation on the Flavor Development of Unfermented and Under-Fermented Cocoa Beans [PDF]

, 2003
Polyphenols are mainly responsible for the formation of astringency and bitterness in cocoa beans. Due to the propensity of polyphenols to interact with other compounds, studies have been carried out to evaluate influences of polyphenols in the ...
Misnawi, .
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