Methylxanthine and catechin content of fresh and fermented cocoa beans, dried cocoa beans, and cocoa liquor [PDF]
Scientia Agropecuaria, 2016 The theobromine and catechin content can affect the quality of cocoa liquor and is influenced by cacao variety, production area (PA), and fermentation, as well as the method of drying beans (FDB) and cocoa liquor production (CLP). This
Pedro P. Peláez +2 more
doaj +8 more sources
Surveillance of ochratoxin A in cocoa beans from cocoa-growing regions of Ghana. [PDF]
Heliyon, 2023 Cocoa is one of the agricultural commodities which is highly susceptible to mycotoxin contamination. During two crop/harvest seasons, the occurrence and distribution of ochratoxin A (OTA) in viable commercial cocoa beans were investigated. The cocoa bean samples were collected randomly from farmers across cocoa-growing regions of Ghana.
Banahene JCM, Ofosu IW, Odai BT.
europepmc +4 more sources
Factors Affecting Export of Indonesian Cocoa Beans To Malaysia [PDF]
Jurnal Manajemen & Agribisnis, 2023 Indonesia is an agricultural country with many superior export products, including cocoa beans. Indonesia was once the third-largest cocoa producer in the world.
Syaifulloh Albachroini Cahyo Putro +2 more
doaj +2 more sources
Occurrence of ochratoxin A in cocoa beans and bean-to-bar chocolates. [PDF]
Braz J MicrobiolThe growing health consciousness of consumers has led to an increase in the consumption of artisanal chocolates, mainly due to their recognized health benefits. However, processing steps such as fermentation and drying of cocoa beans can favor the growth of ochratoxigenic fungi.
Burgon VH +5 more
europepmc +3 more sources
Flavor Precursors and Volatile Compounds Improvement of Unfermented Cocoa Beans by Hydrolysis Using Bromelain [PDF]
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 +3 more
doaj +2 more sources
Influence of Shade in Cocoa Agroforestry Systems on Physicochemical and Functional Characteristics of Cocoa Beans in Bonon, Central-West Côte d’Ivoire [PDF]
International Journal of Food ScienceCôte d’Ivoire remains the world’s leading producer of cocoa beans. However, cocoa farming is now recognized as a primary cause of deforestation in the country. To combat deforestation, the Ivorian government recently advocates for agroforestry, a farming
Affoué Tatiana Kouassi +4 more
doaj +2 more sources
Approaches to Determine the Flavor and Flavor Chemistry of Cocoa Beans and Cocoa Liquor. [PDF]
J Food SciABSTRACT Cocoa liquor is an important raw material for the chocolate manufacturing industry and directly influences the flavor of chocolate. Therefore, it is important to understand cocoa liquor flavor through sensory analysis and the sources of flavor through instrumental analyses.
Chaudhary V, Mongia G, Drake M.
europepmc +3 more sources
Toxicology Reports, 2017 Levels of organochlorine pesticides (OCPs) were determined in dried cocoa beans obtained from cocoa produce stores at Ondo and Ile-Ife, Southwestern Nigeria.
Abolanle Adekunle +2 more
exaly +3 more sources
Changes in Physico-Chemical and Microbiological Properties in Thai Cocoa Bean Fermentation
Walailak Journal of Science and Technology, 2021 The purpose of this research is to investigate the quality-related physical, chemical, and microbiological changes in Thai cocoa beans during fermentation in 2 types of wooden containers. The results will compose a book of guidelines for good Thai cocoa
Tiparat TIKAPUNYA
doaj +3 more sources
Brazilian Journal of Food Technology, 2021 Indonesian cocoa is cheaper and considered second grade compared with most other cocoa. However, the domestic chocolate industry is not well-developed due to significantly low consumption.
Kiki Fibrianto +3 more
doaj +1 more source