Results 11 to 20 of about 48,249 (228)

An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation [PDF]

Critical Reviews in Food Science and Nutrition, 2020
Source Agritrop Cirad (https://agritrop.cirad.fr/594161/)International audienceChocolate is a widely consumed product worldwide due to its exquisite flavor, which comes from the unique and fascinating cocoa flavor.
Escobar Parra, Sebastian, Rodríguez Cortina, Jader, Santander Muñoz, Margareth, Vaillant, Fabrice   +3 more
core   +3 more sources

Quality and sensory evaluation of cocoa beans using different quantities and durations of basket fermentation

Annals of Tropical Research, 2023
The study aimed to determine the influence of basket fermentation on the quality of cocoa beans with various quantities and duration of fermentation. Proper fermentation and drying removes all unpleasant flavours and starts the chemical changes necessary
Corazon P. Remitar, Alminda Magbalot-Fernandez   +1 more
doaj   +1 more source

Quality Assessment During the Fermentation of Cocoa Beans: Effects of Partial Mucilage Removal

Journal of Applied Sciences and Environmental Management, 2022
Fermentation of cocoa beans is the most important process contributing to the flavor in chocolate and other related products. The present study aimed to investigate the fermentation at a laboratory scale of cocoa beans with and without 10% w/w mucilage ...
Vu-Thi Kim-Ngoc, Nguyen Cong-Hau, Tran Bui-Phuc, Nguyen Thang   +3 more
doaj   +1 more source

Comparative effects of superheated steam and hot air roasting on the in vitro phospholipase A₂ inhibitory activity and polyphenol composition of cocoa beans. [PDF]

J Sci Food Agric
Abstract Background Cocoa, derived from Theobroma cacao, is a popular food ingredient used to produce chocolate. Cocoa is rich in polyphenols and human and laboratory model studies have indicated that cocoa and chocolate can mitigate chronic inflammatory conditions.
Navare S, Lam BH, Kwasniewski MT, Anantheswaran R, Lambert JD.   +4 more
europepmc   +2 more sources

Improving cocoa beans value chain using a local convection dryer: A case study of Fako division Cameroon.

Scientific African, 2020
Cocoa production in south west region of Cameroon, Fako, is faced with several quality challenges. These challenges affect the value of the final cocoa beans produced and the entire cocoa beans value chain.
Mobey Emmanuel Tardzenyuy, Zheng Jianguo, Tetteh Akyene, Mobey Peter Mbuwel   +3 more
doaj   +1 more source

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   +1 more source

Comparison of Thermal Characteristics and Fatty Acids Composition in Raw and Roasted Cocoa Beans from Peru (Criollo) and Ecuador (Forastero)

Applied Sciences, 2021
The aim of this research was to complete the characteristics of cocoa beans and cocoa butter extracted from two different Theobroma cacao species: Criollo originated from Peru and Forastero originated from Ecuador, both in the version of raw (unroasted ...
Ewa Ostrowska-Ligęza, Karolina Dolatowska-Żebrowska, Magdalena Wirkowska-Wojdyła, Joanna Bryś, Agata Górska   +4 more
doaj   +1 more source

PENINGKATAN MUTU KAKAO MELALUI FERMENTASI MENGGUNAKAN STARTER KERING BAKTERI ASAM LAKTAT DAN BAKTERI ASAM ASETAT INDIGENUS KAKAO ACEH

Agrointek, 2022
Indonesia is one of the cocoa producing countries in the world. Although the amount of cocoa production and planted area has increased, the quality of cocoa beans in Indonesia including Aceh is still low.
yusya abubakar, Murna Muzaifa, Heru Prono Widayat, Martunis Martunis   +3 more
doaj   +1 more source

STORED COCOA BEANS QUALITY AFFECTED BY FERMENTATION AND EPHESTIA CAUTELLA WALKER (LEPIDOPTERA: PHYCITIDAE) INFESTATION

Biotropia: The Southeast Asian Journal of Tropical Biology, 2011
The effects of fermentation on Ephestia cautella population and cocoa beans quality in terms of moisture content, fungal population, the percentage of insect-damaged and mouldy beans, lipid and free fatty acid contents during storage were investigated ...
OKKY S. DHARMAPUTRA, SUNJAYA SUNJAYA, INA RETNOWATI, SANTI AMBARWATI   +3 more
doaj   +1 more source

Peningkatan Kualitas dan Kuantitas Biji Kakao Melalui Intensifikasi Perawatan Kakao, Introduksi Alat Budidaya, dan Pengering Sistem Hybrid

Abdihaz, 2021
Putat village, Patuk district, Gunung Kidul regency is one of cocoa production center in Yogjakarta. Cocoa bean products in this region have been marketed not only in Yogjakarta but also several areas in Indonesia.
Mercy Bientri Yunindanova, Dimas Rahadian Aji Muhammad, Sigit Prabawa   +2 more
doaj   +1 more source