Results 51 to 60 of about 1,999 (198)

Mathematical modeling of cocoa bean fermentation

, 2021
In this thesis, a series of mathematical models are presented to bring a quantitative exploration of the mechanistic features of the cocoa bean fermentation process with the use of Ordinary Differential Equation Systems. In this sense, several sources of
Moreno-Zambrano, Mauricio
core  

Pengaruh perbedaan jenis wadah fermentasi terhadap keberhasilan fermentasi dan kualitas biji kakao: review

Agrointek
This paper aims to determine the effect of different types of fermentation containers. Fermentation of cocoa beans can be done using several types of fermentation containers such as fermentation boxes, bamboo baskets and styrofoam. Each type of container
Sulistia Nengsi, Vritta Amroini Wahyudi, Warkoyo Warkoyo   +2 more
doaj   +1 more source

Mineral profile of cocoa powder: Analytical approach in commercial samples

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Cocoa powder is widely used in the food industry and has high nutritional value due to its composition, including minerals. The main factors related to the presence of minerals in cocoa powder are soil, processing, and cultivation practices.
Mateus Barbosa Silva, Herick Macedo Santos, Joane Cristina Costa Pereira, Heliara Caires Sousa, Raildo Mota de Jesus, Danilo Junqueira Leão, Leandro Soares Santos, Sibelli Passini Barbosa Ferrão   +7 more
wiley   +1 more source

Small farmers’ willingness to adopt bioprocess technology for cocoa beans production in Indonesia

Sustainable Futures
The fermentation process is a critical determinant of high-quality cocoa bean production. Small-scale cocoa producers can enhance bean quality by adopting appropriate technologies and good handling practices (GHP).
Pandu Laksono, Sugeng Widodo, Diah Arina Fahmi, Sidiq Hanapi, Ahmad Misbah, Yeyen Prestyaning Wanita, Titiek Farianti Djaafar, Tri Marwati, Nugroho Siswanto, Retno Utami Hatmi, Mahargono Kobarsih, Endang Sutriswati Rahayu, Tyas Utami, Muhammad Prasetya Kurniawan   +13 more
doaj   +1 more source

Cocoa bean fingerprinting via correlation networks

npj Science of Food, 2022
Cocoa products have a remarkable chemical and sensory complexity. However, in contrast to other fermentation processes in the food industry, cocoa bean fermentation is left essentially uncontrolled and is devoid of standardization.
Santhust Kumar, Roy N. D’Souza, Marcello Corno, Matthias S. Ullrich, Nikolai Kuhnert, Marc-Thorsten Hütt   +5 more
doaj   +1 more source

Machine Vision-Based Cocoa Beans Fermentation Degree Assessment [PDF]

, 2020
Fermentation degree is one of the main important indicators of cocoa bean quality. Therefore, accurate estimation of fermentation degree is very important for ensuring the quality of final products. This paper presents a quantitative method for assessing the cocoa beans fermentation degree by image analysis.
Yro, Aubain, Edié N’zi, Camille, Kpalma, Kidiyo   +2 more
openaire   +2 more sources

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 more
wiley   +1 more source

Phenotypic, physicochemical, sensory, and functional attributes of cocoa (Theobroma cacao L.) from Brazilian Amazonian floodplain and upland ecosystems

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Cocoa (Theobroma cacao L.) from the Brazilian Amazon plays an important role in national production. While most cocoa is cultivated in upland systems, floodplain ecosystems represent a traditional and distinct production environment that may influence bean composition and quality.
Danielle Amaral e Silva, Consuelo Lúcia Sousa de Lima, Giulia Victória Silva Lima, Angela Maria Miranda Silva, Neirivaldo Cavalcante da Silva, Hervé Louis Ghislain Rogez, Jesus Nazareno Silva de Souza   +6 more
wiley   +1 more source

Profil Pertumbuhan Mikroorganisme pada Fermentasi Biji Kakao Aceh

Jurnal Teknologi dan Industri Pertanian Indonesia, 2017
Fermentation process is the most crucial step in the formation of the flavor and aroma of the cocoa bean. Cocoa bean fermentation triggers an array of chemical changes within the bean.These chemical changes are vital to the development of the complex and
Murna Muzaifa, Yusya Abubakar, Faitzal Haris   +2 more
doaj   +1 more source

Microbia And Biochemistry Of Cocoa Bean During Fermentation

, 2020
This research aims to study the fermentation parameters of dry cocoa beans in a quantitative and qualitative perspective, so that it is more effective in determining the role and function of microorganisms. The three methods of fermentation are control (without the addition of inoculums), then Sacharomyces cerevisiae (FNCC) inoculums 3056 ...
openaire   +2 more sources